Glorified Pound Cake
A rich, moist pound cake with subtle vanilla, almond, and lemon flavors, perfect for dessert or teatime, appealing to those who enjoy classic, buttery baked treats.
Ingredients
Instructions
- Bake in a loaf pan for 1 hour at 350°F (175°C).
- Mix sugar, shortening, and eggs until smooth.
- Add sifted flour and salt to the mixture.
- Then add vanilla extract, almond extract, and lemon juice, mixing well.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you don’t have shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. Adding a pinch of nutmeg can also enhance the cake’s aroma. Make sure to sift your flour to avoid lumps and ensure an even bake.
Serving Suggestions
This glorified pound cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of ice cream for added indulgence. It pairs beautifully with Symphonic Sundae Sauce or fresh berries for a refreshing touch. For a unique twist, try serving it alongside Leslie'S Jam Cake for a dessert platter.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Glorified Pound Cake contains roughly 216 calories, with 1g protein, 23g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value). Note that it is relatively high in sodium, at 892mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain a lighter texture, consider using half whole wheat and half all-purpose flour.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, give it a few more minutes in the oven.
Can I add fruit or nuts to the batter?
Absolutely! Adding nuts like pecans or walnuts can provide a nice crunch, while fruits such as blueberries or chopped cherries can add flavor and moisture. Just fold them in gently after combining the wet and dry ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).