Myrtle'S Pound Cake
Myrtle's Pound Cake is a rich, moist dessert with a buttery crumb and subtle citrus aroma, perfect for family gatherings or teatime. Its classic flavor profile combines vanilla, almond, and lemon extracts, making it a versatile choice that appeals to traditional and modern palates alike.
Ingredients
Instructions
- Cream the butter, Crisco, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix baking powder with the sifted flour.
- Gradually add the flour mixture to the creamed mixture, mixing well.
- Add the milk and flavorings (lemon extract, vanilla extract, almond extract), mixing until smooth.
- Pour the batter into a greased and lightly floured tube pan.
- Bake at 325°F (163°C) for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the butter with applesauce or Greek yogurt. If you're out of Crisco, you can use an equal amount of softened butter or coconut oil. Ensure all ingredients are at room temperature before starting for the best results. To enhance flavor, add lemon zest along with the extracts. This cake is perfect for special occasions or as a treat alongside coffee or tea.
Serving Suggestions
Serve Myrtle's Pound Cake plain or dusted with powdered sugar for a simple but elegant dessert. It pairs beautifully with fresh berries or a scoop of vanilla ice cream, making it a delightful accompaniment to summer gatherings. Consider serving it alongside a cup of tea or coffee for a cozy afternoon treat. For a fun twist, use it as a base for a dessert like Graham Cracker Ice Cream Sandwiches.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, let it thaw in the refrigerator overnight, then warm slices in the microwave for a few seconds or in the oven at a low temperature until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Myrtle'S Pound Cake contains roughly 423 calories, with 4g protein, 57g carbohydrates, and 4g fat. It is an excellent source of calcium (31% of the Daily Value). Note that it is relatively high in sodium, at 641mg per serving (28% 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 plain flour?
Yes, you can use whole wheat flour for a healthier option, but it may result in a denser texture. Consider mixing half whole wheat and half all-purpose flour to maintain some lightness in the cake. Adjust the liquids slightly if needed, as whole wheat flour absorbs more moisture.
What can I substitute for Pet milk?
If you don't have Pet milk, you can use regular whole milk or a combination of evaporated milk and water to achieve a similar consistency. This cake is forgiving, so feel free to experiment with plant-based milk alternatives like almond or soy milk, though the flavor may vary slightly.
How do I know when the cake is done baking?
To check if your pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Keep in mind that baking times may vary slightly depending on your oven, so start checking around the 1-hour mark.
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).