Pound Cakes
A rich, buttery pound cake with subtle lemon and vanilla flavors, perfect for desserts, tea time, or special occasions, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Mix well the butter, Crisco, and sugar.
- Add eggs one at a time, beating well after each addition.
- Add flour and milk alternately, starting and ending with flour.
- Add vanilla and lemon flavoring, then beat on high for 3 minutes.
- Pour batter into a prepared loaf pan.
- Bake at 350°F (175°C) for 1 1/2 hours, do not open the oven during baking.
Tips & Substitutions
For a lighter pound cake, try substituting half of the butter with Greek yogurt or sour cream. If you want a richer flavor, consider adding a tablespoon of almond extract alongside the vanilla and lemon. Make sure all ingredients are at room temperature for better incorporation. Always sift the flour before measuring to avoid a dense cake. If you want a chocolate version, you can fold in cocoa powder or melted chocolate.
Serving Suggestions
Serve slices of the pound cake with fresh berries or a dollop of whipped cream for a delightful dessert. It pairs beautifully with coffee or tea, making it a perfect afternoon treat. You can also enjoy it with a scoop of ice cream on the side or as part of a dessert platter with items like Peach Melba Cobblers for a varied dessert experience.
Storage & Reheating
Once the pound cake has cooled completely, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. For longer storage, you can freeze it by wrapping it in foil and placing it in a freezer-safe bag for up to 3 months. To reheat, slice the cake and warm it briefly in the microwave or oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cakes contains roughly 518 calories, with 7g protein, 77g carbohydrates, and 5g fat. It is a good source of protein (13% of the Daily Value), iron (13% of the Daily Value), and calcium (12% 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 butter and Crisco?
Yes, you can use all butter or even a combination of butter and vegetable oil. However, using Crisco gives the cake a unique texture. If you choose to use oil, use about 3/4 cup of oil for the 2 sticks of butter, as oil is more calorie-dense.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, it could be due to overmixing the batter or not properly measuring the flour. Make sure to mix until just combined after adding the flour and to use the spoon and level method for measuring flour to avoid packing it down.
How can I add more flavor to my pound cake?
You can enhance the flavor by experimenting with different extracts, such as almond or coconut, or by adding citrus zest like lemon or orange. Additionally, incorporating nuts or chocolate chips can add texture and flavor to the 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).