Mama Voyles' Pound Cake
A rich, buttery pound cake with subtle lemon and vanilla flavors, perfect for special occasions or a comforting treat with family and friends.
Ingredients
Instructions
- Cream the Crisco and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add the flour, mixing until just incorporated.
- Stir in vanilla and lemon flavoring.
- Pour the batter into a tube pan.
- Bake at 300°F (150°C) for 1 hour and 45 minutes.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have Crisco, unsalted butter can be used as a substitute, though it may alter the flavor slightly. Make sure your eggs are at room temperature to ensure better incorporation into the batter. This pound cake can also be flavored with almond extract for a different twist, similar to the flavors found in Sugar Imprint Cookies.
Serving Suggestions
Serve slices of this pound cake plain, or dress them up with a dusting of powdered sugar or a drizzle of lemon glaze. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. This cake is also a great companion to a cup of tea or coffee, making it a perfect treat for afternoon gatherings.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw at room temperature and warm in a 300°F oven for about 10 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Voyles' Pound Cake contains roughly 975 calories, with 17g protein, 154g carbohydrates, and 2g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (39% of the Daily Value), and a good source of potassium. It also contributes 11g 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 for this pound cake?
While plain flour is recommended for the best results, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour as it can make the cake denser.
Why is my pound cake dense?
A dense pound cake can occur if the batter is overmixed or if the ingredients, particularly the flour, are not measured accurately. Ensure you measure the flour correctly and mix until just combined after adding it to the batter.
How can I enhance the flavor of my pound cake?
You can enhance the flavor by adding citrus zest, such as lemon or orange, to the batter. Additionally, incorporating a bit of buttermilk instead of some of the Crisco can add moisture and a subtle tang, elevating the cake's flavor profile.
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).