Pound Cake And A Half
A rich, moist pound cake with buttery flavor and tender crumb, perfect for special occasions or casual gatherings, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Cream the shortening and sugar together until well combined and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix salt and baking powder into the flour.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Stir in vanilla, butter, and almond flavorings.
- Grease and flour a tube pan, then add a strip of foil to the top of the pan.
- Pour the batter into the prepared pan.
- Bake at 325°F (160°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before removing from the pan.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of butter Crisco. If you want to reduce sugar, try a sugar substitute that measures like sugar. Adding a pinch of lemon zest can enhance the flavor profile. Make sure all ingredients are at room temperature for better incorporation. If you prefer a nutty flavor, try adding chopped nuts or a swirl of almond paste.
Serving Suggestions
Serve slices of this pound cake with fresh berries and a dollop of whipped cream for a delightful dessert. It can also be enjoyed plain or with a light dusting of powdered sugar. For an extra treat, top with a drizzle of chocolate glaze or serve alongside a scoop of vanilla ice cream. Pairs beautifully with Easy Cream Cheese Fudge for a sweet platter.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for a few seconds or enjoy it at room temperature. This cake also pairs well with a cup of tea or coffee.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake And A Half contains roughly 725 calories, with 4g protein, 53g carbohydrates, and 33g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of calcium and iron. It also contributes 4g 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 recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter, fluffier cake. However, if you use whole wheat flour, the texture will be denser, so consider adjusting the liquid ingredients slightly to maintain moisture.
What can I do if my cake is too dense?
If your pound cake turns out too dense, it could be due to overmixing or too much flour. Make sure to measure your flour correctly and mix just until combined. Adding an extra egg can also help lighten the texture.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Remember that every oven is different, so keep an eye on your cake as it approaches the end of the baking time.
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).