Linda'S Pound Cake
Linda's Pound Cake is a moist, buttery dessert with subtle vanilla and almond flavor notes, perfect for family gatherings or a simple tea-time treat.
Ingredients
Instructions
- Mix all dry ingredients: flour, sugar, and baking powder.
- Mix all other ingredients: butter, Crisco, eggs, vanilla extract, almond extract, and milk.
- Slowly stir the liquid mixture into the dry mixture until well combined.
- Grease and flour a fluted pan or sheet cake pan.
- Pour the batter into the prepared pan.
- Bake at 325°F for 50 to 55 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is softened properly before creaming with sugar. If you don't have Crisco, you can substitute with additional butter or use vegetable shortening. Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off. You can also experiment with flavor extracts, adding a bit more almond extract for a stronger flavor or using lemon extract for a fresh twist.
Serving Suggestions
Serve slices of Linda's Pound Cake with a dollop of whipped cream and fresh berries for a delightful treat. It pairs beautifully with Light As A Cloud Peach Dessert for a summer gathering. You can also enjoy it with a cup of coffee or tea, or serve it alongside a scoop of vanilla ice cream for a comforting dessert. Consider dusting with powdered sugar for a festive touch.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, let it thaw in the fridge overnight and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Pound Cake contains roughly 643 calories, with 7g protein, 68g carbohydrates, and 32g fat. It is an excellent source of vitamin C (36% of the Daily Value) and calcium (25% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 532mg per serving (23% 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?
You can substitute whole wheat flour, but it may change the texture and density of the cake. It's best to use a blend of whole wheat and all-purpose flour for a lighter result. Start with half and half and see how you like the outcome.
What should I do if my cake sinks in the middle?
If your cake sinks, it could be due to overmixing or not baking it long enough. Make sure to mix just until combined and check your oven temperature with an oven thermometer to ensure it’s accurate. If the cake sinks, you can still serve it; just slice it and enjoy it as is.
Can I add fruit or nuts to the batter?
Yes, you can add fruits like blueberries or chopped nuts such as pecans or walnuts to the batter. Just fold them in gently after combining the wet and dry ingredients. Keep in mind that this might alter the baking time slightly, so monitor the cake as it bakes.
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).