Infallible Pound Cake
A rich, buttery pound cake with subtle flavors of vanilla, almond, and lemon, perfect for special occasions or everyday indulgence for those who love classic desserts.
Ingredients
Instructions
- Cream the Crisco shortening and sugar together until well combined and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the sifted flour, salt, vanilla extract, almond extract, and lemon extract, then mix until smooth.
- Pour the batter into a prepared tube or Bundt pan.
- Bake at 325°F (160°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Remove from oven, let cool for 5 minutes, then turn out of the pan and cool completely before serving.
Tips & Substitutions
For a lighter texture, be sure to cream the shortening and sugar until fluffy. You can substitute butter for Crisco shortening if desired, but it may alter the texture slightly. If you want to add a twist, consider incorporating a tablespoon of cocoa powder for a chocolate version. This pound cake is versatile and can be dressed up with a glaze or served plain, much like the Never-Fail Devil Cake.
Serving Suggestions
This Infallible Pound Cake is perfect on its own or served with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with coffee or tea, making it a great addition to brunch or afternoon snacks. For a unique twist, try serving it alongside Hot Pineapple Cheese Casserole for a sweet and savory experience.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in a 300°F (150°C) oven for about 10 minutes to restore its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Infallible Pound Cake contains roughly 1009 calories, with 5g protein, 63g carbohydrates, and 71g fat. It is a good source of calcium (12% of the Daily Value), vitamin C (12% of the Daily Value), and protein (10% 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 a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for an even lighter cake. Just keep in mind that the density may change slightly, so adjustments in baking time might be necessary.
What should I do if my cake is too dense?
If your pound cake turns out too dense, it may be due to overmixing after adding the flour. Be sure to mix just until combined. Additionally, using room temperature eggs can help incorporate air into the batter, making for a lighter cake.
Can I add mix-ins like chocolate chips or nuts?
Yes, you can definitely add mix-ins such as chocolate chips or nuts! Just fold them in gently after mixing the batter. However, be cautious not to add too many, as this could affect the cake's structure.
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).