My Mom'S Southern Pound Cake
A classic Southern pound cake with rich buttery flavor and tender crumb, perfect for special occasions or family gatherings. Its moist texture and subtle vanilla and lemon notes make it a timeless dessert that appeals to all ages and complements coffee or tea beautifully.
Ingredients
Instructions
- Cream butter, Crisco, and sugar; add eggs, mixing well.
- Sift together flour, baking powder, and salt.
- Add the dry ingredients alternately with the milk, vanilla, and lemon to the creamed mixture, beginning and ending with the flour mixture.
- Pour batter into a well-greased and floured 10-inch tube pan.
- Halfway through baking, turn the oven to 200°F.
- Bake in the oven at 325°F for 1 1/2 hours.
- When the cake is in the oven, turn the oven to 200°F.
- You may need to cover the cake loosely with aluminum foil during the last 30 minutes to prevent over-browning.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until fluffy. If you don't have Crisco, you can substitute with an equal amount of more butter, but this may alter the cake's richness slightly. Ensure your ingredients are at room temperature for better mixing. You can also add a tablespoon of orange zest for a different citrus note, which complements the lemon extract nicely.
Serving Suggestions
Slice the pound cake thickly and serve it plain, or with a dusting of powdered sugar for a classic touch. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a delightful twist, serve alongside a slice of Easy Pineapple Coffee Cake for a brunch spread that will impress your guests.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped individually in plastic wrap, then foil, for up to 3 months. Reheat slices in the microwave for a few seconds or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of My Mom'S Southern Pound Cake contains roughly 175 calories, with 3g protein, 34g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 807mg per serving (35% 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
Why did my pound cake sink in the middle?
A sinking pound cake is often due to underbaking or overmixing the batter. Ensure you measure your ingredients accurately, mix just until combined, and check for doneness with a toothpick before removing it from the oven. If the toothpick comes out clean, it's done!
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may make the cake denser. For best results, consider using a blend of half whole wheat and half all-purpose flour. This will maintain some lightness while adding a nutty flavor to the cake.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding a tablespoon of almond extract or a mix of spices like cinnamon and nutmeg. Additionally, incorporating mini chocolate chips or chopped nuts can introduce delightful textures and flavors that complement the rich pound cake.
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).