Anna'S Pound Cake
Anna's Pound Cake is a rich, moist dessert with buttery flavor and tender crumb, perfect for special occasions or everyday indulgence, appealing to cake lovers of all ages.
Ingredients
Instructions
- Cream butter, sugar, and Crisco together until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla.
- Sift together cake flour, baking powder, and salt.
- Alternate adding the flour mixture and sweet milk to the creamed mixture, beginning and ending with the flour.
- Pour batter into a tube pan and bake at 325°F for 1.5 hours, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with the sugar and Crisco. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Make sure to sift the flour mixture well to avoid lumps.
Serving Suggestions
This pound cake is delightful on its own, but you can enhance it by serving it with a drizzle of Microwave Fudge Sauce or a scoop of vanilla ice cream. Fresh berries or whipped cream also make excellent accompaniments. For a special treat, serve it alongside Baked Macaroni or a light salad.
Storage & Reheating
To store leftovers, wrap the cooled pound cake in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, slice a piece and warm it in the microwave for 10-15 seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Anna'S Pound Cake contains roughly 406 calories, with 5g protein, 56g carbohydrates, and 2g fat. It is an excellent source of iron (28% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2229mg per serving (97% of the Daily Value).
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 margarine instead of butter?
While you can use margarine, it may alter the flavor and texture of the cake slightly. Butter gives a richer taste and a better rise, so for the best results, stick with butter if possible.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or not incorporating enough air during the creaming process. Make sure to beat the butter and sugar until fluffy, and avoid overmixing after adding the flour to maintain a light texture.
Can I freeze the pound cake?
Yes, you can freeze the pound cake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe bag. It will keep well for up to three months. Thaw it at room temperature before serving for the best taste.
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).