Ann'S Pound Cake
A moist, buttery pound cake with a rich flavor and dense texture, perfect for dessert or teatime gatherings, appealing to those who love classic baked goods.
Ingredients
Instructions
- Mix sugar, margarine, and butter well.
- Add eggs and continue mixing.
- Add the remaining ingredients: self-rising flour, all-purpose flour, and milk.
- Pour batter into a well-greased and floured Bundt pan.
- Bake at 325°F until a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using all butter instead of margarine, or try adding a teaspoon of vanilla extract. If you only have regular flour, add 1 1/2 teaspoons of baking powder to each cup to mimic self-rising flour. Mix the ingredients until just combined to avoid a dense cake. This recipe is versatile and can be paired beautifully with Coconut Pecan Frosting And Filling for an added touch.
Serving Suggestions
Serve slices of Ann's Pound Cake with a dusting of powdered sugar or a dollop of whipped cream for an elegant touch. It pairs wonderfully with fresh berries or a scoop of vanilla ice cream for a delightful dessert. For a cozy treat, enjoy it with a cup of Easy Hot Chocolate Mix on the side, making it perfect for gatherings or a comforting afternoon snack.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place them in a freezer bag, where they will last for up to three months. To reheat, microwave a slice for 10-15 seconds or warm in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ann'S Pound Cake contains roughly 713 calories, with 5g protein, 51g carbohydrates, and 55g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of iron and dietary fiber. 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 different types of flour in this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but be sure to adjust the quantity. If you're using only all-purpose flour, add a baking powder to help it rise. Maintaining the right flour balance is key to achieving that classic pound cake density.
What if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use two loaf pans instead. Just be sure to adjust the baking time; smaller pans might require less time in the oven. Check for doneness by inserting a toothpick into the center of the cakes to ensure they come out clean.
How can I add flavor variations to this pound cake?
You can easily add flavors like lemon zest, almond extract, or cocoa powder to the batter for a unique twist. If you want a fruity version, fold in blueberries or chopped strawberries. These variations can elevate the basic recipe to suit your taste preferences.
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).