Vernelle'S Pound Cake
A rich, buttery pound cake with subtle lemon and butter flavors, perfect for dessert or tea time, appealing to those who enjoy classic, moist baked goods.
Ingredients
Instructions
- Cream sugar, margarine, and Crisco together until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding flour and evaporated milk, mixing after each addition.
- Add butter flavoring and lemon flavoring and mix thoroughly.
- Pour batter into a prepared baking pan and bake at 350°F for 90 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have margarine, you can substitute it with unsalted butter. Consider adding a pinch of salt to enhance the flavors. For added richness, use whole milk instead of evaporated milk. This pound cake can be dressed up with a drizzle of glaze or served alongside English Toffee Crackers for a delightful contrast.
Serving Suggestions
This pound cake is perfect as a standalone treat or with a cup of tea or coffee. For an elegant presentation, serve it with fresh berries and whipped cream. It also pairs beautifully with Anna'S Poor Man'S Cake as a dessert option for gatherings. For a festive touch, drizzle with a lemon glaze to enhance the citrus notes.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds to restore its softness.
Nutrition & Diet Analysis (per serving)
Each serving of Vernelle'S Pound Cake contains roughly 1357 calories, with 16g protein, 187g carbohydrates, and 64g fat. It is an excellent source of vitamin C (83% of the Daily Value), calcium (43% of the Daily Value), and iron (39% of the Daily Value). Note that it is relatively high in sodium, at 943mg per serving (41% 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 flour in this recipe?
You can substitute all-purpose flour with cake flour for a lighter, more tender cake. However, if you prefer a gluten-free option, try using a gluten-free flour blend, ensuring it has a similar texture to all-purpose flour to maintain the cake's structure.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, it could be due to overmixing or incorrect measurements. To remedy this, ensure you measure flour accurately and mix just until combined. Incorporating a bit of baking powder can also help lighten the texture if needed.
How can I enhance the flavor of my pound cake?
To enhance the flavor of your pound cake, consider adding a tablespoon of vanilla extract or a pinch of nutmeg for warmth. Experimenting with additional flavorings like almond extract can also elevate the taste. Don't forget the butter and lemon flavorings, as they bring a delightful twist.
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).