Last Updated on August 16, 2022
This old-fashioned pound cake recipe with Crisco stands out from the rest due to its flavor combinations, and its soft, moist texture.
What is Old-Fashioned Pound Cake?
Old-fashioned pound cakes were made from a pound in weight of four ingredients: flour, sugar, butter, and eggs.
This old-fashioned kitchen staple was traditionally prepared as one large round or square loaf that was then sliced into smaller pieces for your guests.
Pound cakes also make delicious desserts when cut in half horizontally and filled with fruit preserves. Many modern recipes call for a basic ratio of one cup each of sugar, flour, butter, and eggs. It is also common for old-fashioned pound cakes to be flavored in a variety of ways, including adding Crisco.
What is Crisco?
The pound cake has been a household favorite for many years, and it’s now regarded as an old-fashioned cake. However, to enhance it even more, Crisco became such a prevalent ingredient option for many budding bakers.
Crisco is an all-vegetable shortening, which is also available in a non-stick spray. Crisco has less than 50% of saturated fat, in comparison to regular butter.
The Original Old-Fashioned Pound Cake Recipe
- 1 cup butter
- 1 lb. sifted powdered sugar
- 3 lemons juice only
- 16 oz flour
Step 1: Mix
Grab a bowl and add the butter and sugar. Mix well, blending the ingredients until light and fluffy. Add lemon juice gradually, mixing well after each addition.
Step 2: Pour
Lastly, fold in the flour and whisk until the mixture is smooth. Pour into a prepared baking pan and place in the center of your oven.
Step 3: Bake
Bake for approximately one hour, at around 300F, or until cooked. A toothpick in the center of the cake should come out clean when cooked.
Step 4: Enjoy!
Remove from oven and enjoy!
The Old-Fashioned Pound Cake Recipe With Crisco
- 1 cup Crisco
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 4 eggs, large
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla extract
Step 1: Mix
Mix the Crisco and sugar together in a bowl.
Step 2: Add the eggs
Add the eggs one at a time, until fully incorporated. Scrape the edges of the bowl after each addition.
Step 3: Add vanilla
Stir in the vanilla extract.
Step 4: Mix the dry ingredients
Sift all dry ingredients together in a bowl, before adding to the creamed mixture.
Step 5: Pour
Pour the batter into a greased 9×5 loaf pan.
Step 6: Bake
Bake for 1 hour at 350 degrees, or until a toothpick in the center comes out clean.
Step 7: Enjoy!
Remove from oven and cool on a wire rack for 10 minutes. Enjoy!
Making Desserts Out Of an Old-Fashioned Pound Cake Recipe With Crisco
You can do this by following these simple tips:
- Invert the pound cake onto a plate and remove the parchment paper, if you used any.
- Fill it with your favorite fruit preserves (strawberry, raspberry etc.)
- You can also use the pound cake as a base for other desserts too. For example, you can use it to make strawberry shortcake, or old-fashioned chocolate cream pie – just by adding strawberries or cocoa, respectively.
- Or you can cut old-fashioned pound cake in half horizontally, spread the bottom layer with raspberry jam, then slather on some whipped cream or vanilla ice cream, before placing the top layer back.
- It’s also delicious when filled with fresh fruit, and topped with vanilla ice cream.
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Crisco vs Butter: Old-Fashioned Pound Cake Recipes
Old-fashioned pound cakes were intended as large loaves that needed to be sliced into pieces and served. The discovery of Crisco was the best, as it offered a better consistency than butter. Using both Crisco and butter resulted in a better consistency all together!
However, modern bakers also substitute margarine with Crisco. For old-fashioned pound cake recipes with Crisco, you can also use leavening agents like baking powder or baking soda for a lighter, fluffier texture.
You can also make old-fashioned pound cakes without the addition of eggs for another delicious option. However, old-fashioned pound cakes are best when made with eggs, as they help to give volume and tenderness to the cake, due to its fat content.
Old-fashioned pound cake recipes with Crisco are becoming even better! Some people make them without adding leavening agents. When doing so, the cakes turn out denser than traditional old-fashioned pound cake recipes.
Crisco shortening is made of vegetable oils. When mixed together, these oils result in a very light and spreadable compound; which works perfectly for baking cakes and cookies. The old-fashioned pound cake recipes with Crisco, has brought a new twist to an old favorite.
When you’re making old-fashioned pound cake recipes with Crisco, keep in mind that this cake does not require any extra ingredients like eggs, and the consistency of the final baked good will be denser than a traditional old-fashioned pound cake. Remember, you can also use it as a dessert, a morning snack, or as a fun cake, full of fruits and ice cream. There are no limitations when it comes to this cake!
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Frequently Asked Questions
Can you substitute Crisco for butter in a pound cake?
Yes, you can substitute butter for Crisco in most old-fashioned pound cake recipes.
How much Crisco equals a stick of butter?
In general, you can directly substitute one for the other in most recipes. For example, if you were using one cup of butter in a recipe, you could switch it out to one cup of Crisco, and vice versa.
How do you use Crisco shortening?
Crisco is usually softened before baking. You can do this by letting it sit at room temperature for about 30 minutes.
Can I use Crisco in the cake mix?
You can use shortening instead of butter in some old-fashioned pound cake mix recipes, but you need to make sure that the cake mix is designed for this substitution. If not, you might end up with a dry and crumbly cake.
Does Crisco need to be refrigerated after opening?
No. You can keep Crisco at room temperature, before and after opening. However, it can be kept refrigerated if you'd prefer.
The Original Old Fashioned Pound Cake
- 1 cup butter
- 1 lb sifted powdered sugar
- 3 lemons juice
- 16 oz flour
- Grab a bowl and add the butter and sugar. Mix well, blending the ingredients until light and fluffy.
- Add lemon juice gradually, mixing well after each addition.
- Lastly, fold in the flour and whisk until the mixture is smooth. Pour into a prepared baking pan and place in the center of your oven.
- Bake for approximately one hour, at around 300F, or until cooked. A toothpick in the center of the cake should come out clean when cooked. Remove from oven. Enjoy!
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