Pound Cake Ii
A moist, buttery pound cake with a hint of lemon and vanilla, perfect for teatime or special occasions, offering classic comfort and rich flavor.
Ingredients
Instructions
- Preheat oven to 325°F.
- Cream sugar and shortening together until smooth.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, soda, and salt.
- Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients.
- Add lemon flavoring and vanilla extract.
- Beat the mixture for 15 minutes.
- Pour batter into a greased and floured tube pan.
- Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before adding them to the mixture. If you don't have buttermilk, you can create a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. This pound cake is versatile; consider adding nuts or chocolate chips for extra flavor.
Serving Suggestions
This pound cake is delightful on its own but can be served with fresh berries or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of tea or coffee. For a twist, consider serving it alongside a scoop of vanilla ice cream, making it a perfect dessert for gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake Ii contains roughly 315 calories, with 9g protein, 55g carbohydrates, and 7g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 856mg per serving (37% 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 regular butter instead of Crisco?
Yes, you can substitute regular unsalted butter for Crisco in this recipe. Just ensure that the butter is softened to room temperature for easy creaming with the sugar. This substitution may give the cake a richer flavor and slightly different texture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the edges of the cake will start to pull away from the sides of the pan, and the top should be golden brown.
Is it possible to make this pound cake without eggs?
Yes, you can make an egg-free version using substitutes like unsweetened applesauce or a commercial egg replacer. For each egg, use 1/4 cup of applesauce or follow the instructions on the egg replacer package. This will help maintain moisture and texture.
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).