Imperial Pound Cake
Imperial Pound Cake is a rich, moist dessert with a tender crumb, flavored with lemon, vanilla, and almond extracts. Its classic elegance makes it perfect for special occasions or everyday indulgence, appealing to those who enjoy buttery, flavorful cakes with a light, airy texture.
Ingredients
Instructions
- Sift the flour once, then measure 3 cups of flour.
- Add salt and baking powder to the flour, then sift again.
- Set aside the dry ingredients.
- Cream the shortening and vegetable oil with the sugar until light and fluffy.
- Add eggs to the mixture one at a time, beating well after each addition.
- Alternately mix in the flour mixture and milk, beginning and ending with the flour.
- Add lemon, vanilla, and almond flavorings and mix well.
- Pour the batter into a lightly greased and floured cake pan.
- Bake at 325°F for approximately 80 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your ingredients are at room temperature before starting. If you don’t have shortening, you can substitute with unsalted butter. For a lighter flavor, consider using half the amount of almond flavoring or replacing it with coconut extract. Be sure to sift the flour and baking powder together to incorporate air, which helps in making the cake rise beautifully.
Serving Suggestions
Serve slices of Imperial Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with Cheese Sandwiches for a light lunch or can be enjoyed with a cup of tea. Consider serving it alongside a scoop of vanilla ice cream or drizzling it with a lemon glaze for added flavor.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Imperial Pound Cake contains roughly 356 calories, with 4g protein, 36g carbohydrates, and 22g fat.
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 all-purpose flour instead of cake flour for this recipe?
Yes, you can use all-purpose flour instead of cake flour. However, cake flour provides a finer texture. If using all-purpose flour, consider adding a tablespoon of cornstarch to each cup of flour to mimic cake flour's lower protein content.
What can I substitute for shortening in this recipe?
You can substitute shortening with unsalted butter or margarine in a 1:1 ratio. If you prefer a healthier option, coconut oil can also work well, providing a subtle flavor that complements the cake.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the cake should spring back when lightly pressed. Keep an eye on it, as baking times can vary based on oven calibration.
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).