Gonga'S Old-Fashioned Pound Cake
Gonga's Old-Fashioned Pound Cake is a rich, buttery dessert with a tender crumb and a subtle lemon, vanilla, and almond flavoring. Perfect for special occasions or everyday indulgence, this classic pound cake offers a timeless taste of comfort and nostalgia for those who appreciate a dense, flavorful treat.
Ingredients
Instructions
- Cream butter and Crisco together until smooth and well combined.
- Add sugar gradually and beat for 10 minutes until light and fluffy.
- Add eggs one at a time, beating for 2 minutes after each addition.
- Sift together the plain flour and baking powder, then gradually stir into the mixture.
- Add lemon, vanilla, and almond flavorings and mix until evenly incorporated.
- Pour batter into a prepared tube pan and bake for 120 minutes at 350°F, or until the cake leaves the sides of the pan and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter and Crisco are at room temperature before creaming. If you don’t have lemon flavoring, you can substitute with fresh lemon zest for a natural flavor. Alternatively, a splash of orange extract can add a unique twist. Make sure to sift the flour and baking powder together to avoid lumps in the batter.
Serving Suggestions
This pound cake is delightful on its own, but it can be served with fresh berries and whipped cream for a refreshing dessert. It pairs beautifully with Jeanie'S Yum Yum Salad for a light lunch. You can also enjoy a slice with your morning coffee or tea. For a decadent treat, drizzle with a simple glaze made from powdered sugar and lemon juice.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature. It can last for up to a week. If you want to keep it longer, freeze slices in a freezer-safe bag for up to three months. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Gonga'S Old-Fashioned Pound Cake contains roughly 83 calories, with 2g protein, 20g carbohydrates, and 1g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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
Why is it important to beat the sugar and butter for 10 minutes?
Beating the sugar and butter for 10 minutes incorporates air into the mixture, which helps create a light and fluffy texture in the pound cake. This step is crucial for achieving that perfect rise and moist crumb that a traditional pound cake is known for.
What should I do if my cake is not cooking through in the center?
If your pound cake isn't cooking through, ensure that your oven temperature is accurate with an oven thermometer. You can also tent the cake with aluminum foil to prevent over-browning while allowing the center to finish baking. If it's still undercooked, extend the baking time in 5-minute increments until a toothpick comes out clean.
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).