Annie'S Pound Cake
Annie's Pound Cake offers a rich, buttery flavor with hints of almond and vanilla, perfect for dessert or teatime. Its moist texture and golden crust make it a crowd-pleaser for family gatherings and special occasions, showcasing classic baking with simple ingredients and timeless appeal.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 10-inch tube pan with Pam or similar cooking spray.
- Ensure all ingredients are at room temperature.
- Cream together the butter, shortening, and sugar until light and fluffy.
- Add vanilla and almond flavorings.
- Beat in eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Gradually add the flour mixture to the egg mixture alternately with milk, beginning and ending with the flour mixture.
- Blend well after each addition.
- Pour the batter into the prepared pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before turning gently onto a plate.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you don’t have Crisco, you can use all butter instead, but the texture may be slightly different. To add a twist, consider incorporating lemon zest for a citrusy flavor or substituting some of the vanilla with maple extract for a unique taste. Always sift the flour to avoid lumps.
Serving Suggestions
Annie's Pound Cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Serve it alongside a slice of Cabbage Slaw for a refreshing contrast. For a festive touch, drizzle with a simple buttercream frosting or enjoy with fresh berries for a delightful summer treat.
Storage & Reheating
Once the pound cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to maintain freshness. Store it in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cake slices in a freezer-safe bag for up to 3 months. To reheat, thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Annie'S Pound Cake contains roughly 421 calories, with 11g protein, 88g carbohydrates, and 3g fat. It is an excellent source of iron (25% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 824mg per serving (36% 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 a different type of flour?
For this recipe, it's best to stick with plain flour for the proper texture. However, if you want to use a gluten-free alternative, consider a 1:1 gluten-free flour blend, but the cake's density may change slightly.
How can I tell when the cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean, with no wet batter sticking to it. Additionally, the edges may start to pull away from the pan, and the top should be golden brown.
Can I add mix-ins like chocolate chips or nuts?
Yes, you can add mix-ins like chocolate chips or chopped nuts to the batter. Just fold them in gently after combining the wet and dry ingredients. Keep in mind this may slightly alter the baking time.
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).