Aunt Irene'S Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for gatherings or a comforting treat with family and friends.
Ingredients
Instructions
- Combine sweet milk, sugar, margarine, and eggs in a mixing bowl and beat well.
- Mix in vanilla and salt until fully incorporated.
- Add baking powder and flour gradually, mixing until smooth.
- Pour batter into a greased 300°F (150°C) oven-safe baking pan.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the batter. If you're out of sweet milk, you can substitute with buttermilk or a combination of regular milk and a tablespoon of vinegar. Ensure your margarine is softened for easier mixing, and for added flavor, try incorporating lemon zest or almond extract.
Serving Suggestions
Aunt Irene's Pound Cake is delightful on its own, but you can elevate it by serving it with fresh berries and whipped cream. It pairs beautifully with a cup of tea or coffee. For a twist, consider serving it alongside a scoop of vanilla ice cream or a slice of Mama's Old Fashioned Coconut Pound Cake for a dessert spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw it overnight in the refrigerator and warm slices in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Irene'S Pound Cake contains roughly 307 calories, with 5g protein, 56g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein 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 butter instead of margarine for this pound cake?
Yes, you can substitute butter for margarine in a 1:1 ratio. Using butter will impart a richer flavor and slightly different texture, making the pound cake even more delicious.
How do I know when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can tent it with foil during the last 15 minutes of baking.
Can I add different flavors to this pound cake recipe?
Absolutely! You can enhance the flavor by adding extracts like almond or lemon, or even mix in chocolate chips, nuts, or dried fruits. Just keep in mind that adding too many mix-ins may affect 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).