Selma'S Virginia Pound Cake
A rich, buttery pound cake with subtle vanilla and almond flavors, perfect for dessert, breakfast, or as a base for strawberry shortcake, appealing to those who love classic baked treats.
Ingredients
Instructions
- Cream together butter and Crisco.
- Add sugar and continue to cream until perfectly smooth, about 10 minutes.
- Add eggs, one at a time, beating until well blended.
- Add cake flour a little at a time.
- Slowly add milk, then flavorings (vanilla and almond extract).
- Add baking powder last.
- Grease and flour a large Bundt pan or line with foil and grease and flour a large tube pan or a small tube pan and a loaf pan.
- Pour cake batter into pans and place in a cold oven.
- Turn oven temperature to 325°F or 350°F and bake for 1 hour and 15 minutes.
- Cool slightly and remove from pan.
- Serve as a base for strawberry shortcake or toasted slices spread with butter.
Tips & Substitutions
To achieve a lighter texture, make sure to cream the butter and Crisco thoroughly, which can take around 10 minutes. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. This will help mimic the lower protein content of cake flour, resulting in a tender cake.
Serving Suggestions
This Virginia pound cake is delicious on its own, but it also serves as a fantastic base for strawberry shortcake. Serve slices toasted with a pat of butter or alongside a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Aunt Mimi's Squares for a sweet platter at gatherings.
Storage & Reheating
Once completely cooled, wrap the pound cake tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can freeze slices in an airtight container for up to 3 months. To reheat, simply place slices in a toaster or microwave for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Selma'S Virginia Pound Cake contains roughly 183 calories, with 3g protein, 30g carbohydrates, and 1g fat.
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 softened butter and Crisco?
While you can substitute softened butter for both the butter and Crisco, the texture may differ slightly. Crisco adds moisture and a unique texture, so if you choose to omit it, consider using a bit more butter or a different fat like vegetable shortening to maintain consistency.
What can I do if I don't have almond extract?
If you don’t have almond extract on hand, you can replace it with an equal amount of vanilla extract for a more traditional flavor. Alternatively, you could use hazelnut extract for a unique twist that still complements the cake's flavor profile.
Why does my pound cake sink in the middle?
A sinking pound cake is often a result of underbaking or using too much leavening agent. Ensure you measure ingredients accurately, especially the baking powder, and avoid opening the oven door during baking. Baking at a consistent temperature will also help maintain the structure of 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).