8 Egg Pound Cake
A moist and rich pound cake with a tender crumb, featuring buttery and vanilla flavors, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream butter, Crisco, and sugar thoroughly.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and evaporated milk, starting and ending with flour.
- Add vanilla flavoring.
- Pour batter into a deep tube pan.
- Bake in a cold oven for approximately 1 hour and 45 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have White Lily flour, you can use all-purpose flour with a touch of cornstarch to mimic its lower protein content. Consider substituting half of the butter with applesauce for a healthier twist, which will keep the cake moist while reducing fat.
Serving Suggestions
This moist pound cake is delightful on its own but can be enhanced with a side of fresh fruit or a scoop of vanilla ice cream. It also pairs beautifully with Lisa'S Fruit Dip for a refreshing contrast. Consider serving it with a drizzle of lemon sauce for an added zing, making it a perfect dessert for gatherings.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and place in the freezer, where it can last for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then warm slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of 8 Egg Pound Cake contains roughly 419 calories, with 6g protein, 60g carbohydrates, and 13g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of iron and protein. It also contributes 3g of dietary fiber toward your daily target.
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?
Yes, you can substitute all-purpose flour for White Lily flour if needed. However, the texture may be slightly denser. To mimic the lightness of White Lily, you can mix all-purpose flour with a little cornstarch, which will help achieve a similar result.
What should I do if my cake sinks in the middle?
If your cake sinks, it might be due to underbaking or overmixing the batter after adding the eggs. Make sure to bake it in a cold oven as directed and check for doneness with a toothpick inserted in the center; it should come out clean. Avoid overmixing after adding eggs to keep the structure intact.
Can I add flavors or mix-ins to this pound cake?
Absolutely! You can incorporate flavors like almond extract or citrus zest for added depth. Additionally, mix-ins like chopped nuts, chocolate chips, or dried fruits can create a delightful variation. Just be cautious not to add too many, as they may affect the cake's structure.
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).