Louise'S Pound Cake
A rich, buttery pound cake with a hint of lemon and vanilla, perfect for special occasions or casual gatherings, offering a moist texture and classic flavor.
Ingredients
Instructions
- Preheat oven to 325°F. Grease and flour a tube or bundt pan.
- Beat sugar, butter, and Crisco until fluffy.
- Add eggs one at a time, beating after each addition.
- Stir in lemon and vanilla extracts.
- Alternately add milk and flour, beginning and ending with flour, beating after each addition.
- Pour batter into prepared pan.
- Bake for 1 hour and 15 minutes.
- Cool in the pan for 15 minutes before inverting onto a wire rack.
Tips & Substitutions
For a lighter texture, consider using a combination of butter and a lighter oil instead of all butter. If you run out of Crisco, you can substitute with an equal amount of unsalted butter. To enhance the flavor, try adding a pinch of nutmeg or almond extract along with the vanilla. This pound cake can also be dressed up with a glaze or fresh fruit for a delightful twist.
Serving Suggestions
Serve slices of this pound cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a special treat, try drizzling a lemon glaze over the top. This cake can also be enjoyed as a breakfast option alongside a fresh fruit salad or yogurt.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze the wrapped cake in an airtight container for up to 3 months. To reheat, slice and warm in the microwave for a few seconds or in a low oven until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Louise'S Pound Cake contains roughly 453 calories, with 6g protein, 73g carbohydrates, and 9g fat. It is an excellent source of calcium (32% of the Daily Value) and iron (26% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 593mg per serving (26% 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?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if you're looking for a gluten-free option, consider using a 1:1 gluten-free baking flour blend. Just ensure the blend contains xanthan gum to help replicate the structure.
What should I do if my cake is domed or cracked on top?
If your pound cake has a domed or cracked top, it may be due to baking at too high a temperature or overmixing the batter. Next time, ensure your oven is calibrated correctly, and avoid overmixing after adding the flour, as this can incorporate too much air and cause cracking.
How can I tell when the pound cake is done baking?
To check if your pound cake is done, insert a toothpick or cake tester into the center; it should come out clean or with just a few crumbs attached. If the top is golden brown and the edges start to pull away from the pan, it’s a good indicator that the cake is ready.
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).