Grandma Miller's Pound Cake
User Reviews
3.6
Grandma Miller's Pound Cake
Description
Grandma Miller's Pound Cake merges sugar, butter, and vegetable shortening creamed together with eggs added one at a time. The inclusion of both vanilla and lemon extracts introduces a mild citrus note alongside the vanilla fragrance. Dry ingredients including all-purpose flour, salt, and baking powder are incorporated alternately with milk to maintain moisture while creating a tender, yet sturdy crumb. Baking starts with a cold oven and is done at 325°F for over an hour, promoting even rise and gentle browning suitable for loaf or tube pans.
This cake is dense but moist with a subtle citrus flavor, making it ideal for slices served plain or with light toppings like powdered sugar. It suits teatime, dessert, or any occasion needing a rich, home-style cake.
Notes recommend substituting extra butter for shortening if preferred, which will affect density and flavor slightly. Cake flour can be used for a lighter texture, though results may vary without testing. Cooling in the pan before inverting prevents breakage and helps maintain shape.
Ingredients
- 3 cups sugar
- 1/3 cup vegetable shortening
- 1 cup butter 2 sticks, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 5 egg one at a time (at room temp
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup milk I used 2% milk
- powdered sugar for dusting (optional)
Instructions
- Prep pans: Grease and flour a 9-inch tube pan or two 8-inch loaf pans.
- Cream cake batter: In a large bowl, cream together the sugar, butter and shortening until smooth. Beat in the eggs one at a time, then mix in the vanilla and lemon extract.
- Add the dry ingredients: Combine the flour, baking powder and salt; mix into the wet batter alternating with the milk just until blended. Pour into the prepared pan(s).
- Bake: Place in cold oven, set temperature to 325°F and bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.
- Serve: Sprinkle with powdered sugar if using, cut and serve.
Notes
- If you prefer not to use vegetable shortening, replace it with an additional 1/2 cup butter for a total of 3 sticks; this yields a richer but denser cake.
- All-purpose flour is standard, but cake flour can be tried for a lighter texture with less density.
- The cake should be cooled in the pan for at least 10 minutes before removing to a wire rack to avoid breakage.
- Powdered sugar is optional for dusting before serving to add a subtle sweetness and decorative touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 393kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 91mg | 30% |
| Sodium | 127mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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