Very Best Pound Cake
A rich, buttery pound cake with a tender crumb and subtle lemon and vanilla flavors, perfect for dessert or tea-time gatherings, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Cream sugar, margarine, and Crisco together until well blended.
- Add eggs one at a time, mixing well after each addition.
- Combine baking powder with flour.
- Alternate adding the flour mixture and milk to the creamed mixture, mixing well after each addition.
- Add lemon flavoring and vanilla extract last.
- Pour batter into a prepared baking pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before creaming with sugar and Crisco. You can substitute the margarine with butter for a richer flavor. If you prefer a different flavor, consider using almond extract instead of lemon. This pound cake can also be made with whole wheat flour for a healthier twist.
Serving Suggestions
This pound cake is delicious on its own but pairs beautifully with fresh fruit or a dollop of whipped cream. Consider serving it alongside a slice of No Bake Mini Cheesecake for a delightful dessert spread at gatherings. Drizzle with chocolate or a glaze for added sweetness, or serve with coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 2 months. To reheat, simply thaw the cake overnight in the refrigerator and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Very Best Pound Cake contains roughly 232 calories, with 4g protein, 47g carbohydrates, and 4g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of calcium and iron.
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 all-purpose flour instead of plain flour?
Yes, all-purpose flour is a great substitute for plain flour in this recipe. The texture will remain similar, and it will still yield a deliciously moist pound cake. Just make sure to measure it accurately for the best results.
What can I use instead of Crisco?
You can replace Crisco with an equal amount of unsalted butter or coconut oil. If you're looking for a healthier alternative, avocado oil is also an option that can provide a unique flavor and texture.
How do I know when the cake is done baking?
To check if your pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking for an additional 5-10 minutes.
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).