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How exactly does shortening make cakes so light and soft? The explanation rests with food science. Butter, often a baker's best friend, contains approximately 80% dairy butterfat and nearly 20% water. Meanwhile, shortening is 100% fat in the form of hydrogenated vegetable oil and devoid of any water, which has several advantages when baking. Water doesn't trap air like fat does, so cakes baked with butter are often not as voluminous as cakes baked with shortening. Due to shortening's higher melting point, it also stays solid for longer as it bakes, and thus traps more air. These attributes allow for a cake that rises more, holds its elegant shape during the baking process, and most importantly, rewards you with an interior structure that's soft, light, and tender.

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So if you're ever caught in a baking conundrum without butter, fret not. While the two ingredients offer slightly different flavor profiles, consider using shortening as a direct swap for butter. While the buttery taste will not be as strong, your bakes, especially cakes, will have great texture and volume as a trade-off.

Meet my new favorite pound cake. I have had this cake bookmarked for, oh, 100 years or so and while some recipes that I unearth from their 100-year queue are the kinds of disappointments that did not improve with age, this is of the opposite variety: Why did it take me so long to make this? Here, let me kick myself a few times.

Variations: I think this cake would be fantastic with a cup of chopped white chocolate stirred into the batter (an idea I got from this lovely lady) and/or some orange zest. Or grapefruit zest. Or whole raspberries, if you can find good ones in season. Or have fun with it. A good pound cake is infinitely adaptable, and I would like to try them all.

Smaller cakes: A bundt-volume cake often can be used to make two 8 1/2-by-4 1/4-by-2 1/2-inch loaf cakes, however (caveat!) I have not tested this recipe in loaf pans. I just wanted to throw that out there for those of you feeling adventurous, or interested in a reduced volume of cake.

Lemon lovers- I make my pound cake with either half vanilla and half lemon extract, or with all lemon extract (instead of the vanilla). So for those of you that want to try the cake with a blueberry coulis (or perhaps raspberry-yum!), I would use the lemon extract to make a lemon pound cake. I have found that adding the lemon extract adds a hint of lemon flavor that is subtle, so if you want it more lemony, I would then add some zest.

This is the pound cake my mother made just about every weekend of my childhood.

Never grew tired of it and no other has ever bested it. And we, too, have always used some almond extract in it. It freezes beautifully, btw.

we just made this cake, and i will be making the coulis soon. thanks for the recipe! the cake smells great, and this was perfect, as we are OVERRUN with strawberries from our CSA. gotta do something with the 5 pints in my fridge.

Years and years ago I used to make this cake (but with a little baking powder) in a 9 x 13 pyrex pan as a bribe for the maintenance guys in a park in Georgia. Moving across the country twice a year meant that everything had to fit into my wagon, which meant that I sold pretty much everything at the end of every season except my pyrex baking pans and my cast iron, so a bundt pan was out of the question.

The big flat surface allowed me to top it with slices of peaches. Canned peaches! There was a brand there in a very light juicy sauce that actually tasted of nice ripe peaches. I alternated this with a pineapple upside-down cake, made in the cast iron skillet with the exact same batter. Even without the cream cheese the top would crisp and caramelize. Oh, for the days when I was so active that a couple pieces of pound cake burned off in no time!

Hi, today I made this cake, and it is cooling now, but it only rose in the middle of the bundt pan. The side are very low. Could it have been that my flour is old, or maybe my oven is off. It is old, and maybe I can convince my husband now to buy a new one. Thanks for any help you may have.

Okay a question that I had for awhile (and feel like I should be able to figure out)- when you talk about basting the cake to keep it moist with simple syrup, all I would need to do is put the syrup on the cake after I finished baking (let it cool first?) and then cover it and it will be good to go??

Pound cake seems to be the thing right now. I just made some lovely toasted coconut pound cake, and my mom made some vanilla pound cake with a raspberry swirl. I love pound cake, and yours looks very nice indeed!

Wow! I made this Saturday to take to a family get together and everyone loved it. My husband who says he doesnt like cake ate most of this cake :) He asked me to make it for his birthday. Thanks for the great recipe.

I made this over the weekend in two loaf pans, although they were slightly bigger than the sizes you mentioned. My pans are 9.25 x 5.25 x 2.75, and the batter filled them each about halfway. The cakes rose nicely, but then sort of fell after taking them out of the oven (took just about the same amount of time as the bundt pan recipe calls for). Not that it mattered! The cake is nice and tender, not too dense and dry as so many pound cakes are. Loved the taste imparted by the cream cheese and almond. I also loved the coulis, but to be honest I almost prefer the cake without it, to let that vanilla-almond-cream cheese flavor come through. Another winner from Smitten Kitchen! Thanks, Deb.

Made the cake this morning to take to a dessert buffet tonight and it came out absolutely PERFECT, with the most gorgeous, crackly crust. I put some lime zest in the batter and a lime glaze over the top. Perfect texture and delicious. Thanks!

having been a long time baker i thought no way could a pound cake taste as good as you claimed. what! no liquid? no leavening? i have a real southern pound cake recipe that has always been a hit and it is made with a pound of everything. but i have to applaud you and thank you for this recipe. it is the best pound cake i have ever made or had. and besides, it was so quick and easy to make. thanks!

damn you, deb. when i originally saw this, i swore, up and down, to the universe, i would not make this pound cake because it would ruin my diet! and then ii made this and the coulis anyway and it was absolutely fabulous. i have subsequently gained 4987348 pounds. D:

This pound cake was beyond divine! It really impressed my mom, a self-appointed pound cake expert! Thanks so much for sharing!

I also halved the recipe and baked the cake in an 11x 5 1/2 x 2 1/2 inch loaf pan. Magnifico!

I made this with some orange peel (cuz i was jucicing oranges). It is a very yummy cake. I think my pan is smaller than yours. my cake came up above the baking pan and form a little mound on the top. I had to cut it off so that the cake can sit nicely on my cake stand. I am not going to complain since i had the trimming for breakfast the next day. I also made the strawberry sauce but next time, i am going to dial down the water if using very ripe berries.

I am going to make this recipe tomorrow to take to a Jane Austen Regency Food Fayre. I will let you know how it goes down.

My sister sent me to this recipe. She said she made it yesterday and it was worth the heart attack which may ultimately ensue. So I am looking forward to it (the cake, that is, not the heart attack).

recipe looks amazing. i was interested in making th cake in two round 9 inch pans and making a layer cake with strawberries and fresh whipped cream between each layer. SHould i keep the temperature and time the same? Will the cake still be good?

This was a divine pound cake. Not to heavy. A nice crumb. That beautifully crackling crust. The subtle creaminess. I added lemon zest and drizzled over a simple syrup mixed with lemon juice because, well, I was swimming in lemons. Topped with grilled peaches and a dollop of whipped cream it made for a rave-worthy dessert at a dinner party this weekend. Plus, this made the most amazing French toast the next morning. (Because what else was I supposed to do with a left over loaf of pound cake?) Next time I might even do cream cheese stuffed French toast with it. It seems somehow appropriate. :o)

Okay, I did another of your recipes. This pound cake was top notch. I did half of the recipe in a loaf pan. In place of the almond and vanilla I did vanilla and lemon zest. I served with strawberries, but it could stand on its own very easily with just a dusting of powdered sugar. Thanks for sharing such a great recipe. I am becoming one of your biggest fans. Nella

This turned out great! I basted with simple syrup with a little almond extract mixed in, and i think that flavoring kept it from being too sweet. i also love the coulis! i tried it with raspberries and a little less sugar, and the it went really well with the cake. thanks so much for this :)

I made this just as the instruction says and man it was awesome, the texture was perfect and the tase was heavenly, No one belived it was home made. Also the coulis added a great zing to creamy taset of the cake, thanks a bunch. Keep them coming Deb :)

Hi there!! I halved this recipe and baked this cake yesterday and I must say the cake is very very delish and yumm.. The texture is so very different and the wonderful taste i guess is also from the addition of the almond extract.

I just made this and added grapefruit zest as suggested. It was DELICIOUS. Only added 1/2 a tsp or so, but you could definitely taste it. I made it in a slightly smaller tube pan with no problems- it domed a bit but still worked. Instead of a strawberry coulis I made a mango-grapefruit version. Complemented it very nicely, though I prefer the poundcake on its own. I have always thought that poundcake would be too plain, but I thoroughly enjoyed this. 006ab0faaa