Good Ole Pound Cake
A classic pound cake with a moist, tender crumb and rich buttery flavor, enhanced by lemon and vanilla notes. Perfect for teatime, celebrations, or simply enjoying with coffee, this dense and flavorful cake offers nostalgic comfort and versatile sweetness for any occasion.
Ingredients
Instructions
- Cream butter and Crisco until fluffy.
- Add sugar and beat well.
- Add eggs one at a time, beating after each addition.
- Add lemon and vanilla flavors.
- Alternately add milk and flour, beating well after each addition.
- Pour batter into a prepared baking pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
Ensure your butter and Crisco are at room temperature for easier creaming, which will result in a lighter cake. If you don't have lemon flavor, you can substitute with fresh lemon juice or zest for a natural citrus taste. For a different twist, consider adding almond extract instead of vanilla. Sifting the flour not only aerates it but also helps prevent lumps in your batter.
Serving Suggestions
Serve slices of this delicious pound cake with a dusting of powdered sugar or a dollop of whipped cream for added richness. It pairs beautifully with fresh berries or a scoop of vanilla ice cream, making it a perfect dessert for any occasion. For a fun twist, try serving it alongside a slice of Grama Johnson'S Fresh Apple Cake for a delightful dessert spread.
Storage & Reheating
Store 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 freeze for up to 3 months. To reheat, slice the cake and warm it in a microwave for 10-15 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Good Ole Pound Cake contains roughly 739 calories, with 6g protein, 48g carbohydrates, and 61g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of protein and potassium. It also contributes 8g 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
Can I use a different type of flour?
While cake flour is recommended for its low protein content, you can substitute all-purpose flour if necessary. However, the texture may be slightly denser. To mimic cake flour, you can remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch.
Can I make this cake ahead of time?
Absolutely! This pound cake actually tastes better after resting for a day. You can make it a day in advance and store it at room temperature. Just be sure to wrap it well to keep it moist.
What can I do if my cake is too dense?
If your pound cake turns out dense, it may be due to overmixing or using cold ingredients. Make sure to cream your butter and sugar well, but avoid overmixing once you add the flour. Additionally, always use room temperature ingredients for better incorporation.
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).