My Award Winning Pound Cake
A moist, flavorful pound cake with subtle lemon and vanilla notes, perfect for special occasions or as a comforting treat with coffee or tea.
Ingredients
Instructions
- Cream Crisco, butter, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour, mixing alternately with eggs until just combined.
- Stir in vanilla and lemon flavoring.
- Pour batter into a greased and floured tube pan.
- Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half butter and half Crisco. If you prefer a richer flavor, substitute some of the all-purpose flour with cake flour. Ensure all ingredients are at room temperature before starting for better incorporation. You can also add a pinch of salt to balance the sweetness. If you want to experiment, try adding citrus zest for extra flavor.
Serving Suggestions
This pound cake is delightful on its own, but it pairs beautifully with fresh berries and whipped cream for a refreshing dessert. You could also serve it alongside a scoop of vanilla ice cream or with a drizzle of chocolate sauce. For a special occasion, consider serving it with a slice of White Chocolate Raspberry Cheesecake for a decadent dessert spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 4 days. If you wish to keep it longer, wrap it in plastic wrap and freeze it for up to 3 months. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of My Award Winning Pound Cake contains roughly 1005 calories, with 14g protein, 173g carbohydrates, and 13g fat. It is an excellent source of calcium (33% of the Daily Value), protein (28% of the Daily Value), and potassium (26% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 517mg per serving (22% 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 fat instead of Crisco?
Yes, you can replace Crisco with an equal amount of softened butter or margarine for a slightly different flavor and texture. If you prefer a healthier option, consider using coconut oil or a light olive oil, but keep in mind that it may alter the taste and consistency.
What can I do if my pound cake is too dense?
If your pound cake turns out too dense, it might be due to overmixing or too much flour. Ensure you measure your flour correctly by spooning it into the cup and leveling it off. Additionally, avoid overmixing the batter once the flour is added; mix just until combined for a lighter cake.
How can I enhance the flavor of my pound cake?
To enhance the flavor, consider adding a tablespoon of lemon or orange zest to the batter. You can also use flavored extracts like almond or maple as substitutes for vanilla. For a unique twist, fold in chopped nuts or dried fruits such as cranberries or apricots.
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).