Bessie Edwards Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for special occasions or everyday indulgence, appealing to cake enthusiasts and dessert lovers.
Ingredients
Instructions
- Have all ingredients at room temperature.
- Cream sugar, shortening, and butter together until well combined.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract.
- Gradually add milk and flour alternately, mixing well after each addition.
- Pour batter into a prepared baking pan and bake at 300°F (150°C) for 1 1/2 hours.
Tips & Substitutions
For a richer flavor, consider using a combination of butter and shortening, as this will enhance the cake's moistness. If you don't have plain cake flour, you can substitute it with all-purpose flour; just reduce the amount slightly to prevent a dense texture. Ensure your ingredients are at room temperature for better incorporation and a lighter cake. This pound cake can be easily adapted with flavors like almond extract for a unique twist.
Serving Suggestions
This pound cake is delightful on its own, but it pairs beautifully with Cinnamon Ice Cream for a comforting dessert. Consider serving it alongside fresh berries or a drizzle of chocolate sauce for an extra touch. You can also serve slices with coffee or tea for a perfect afternoon snack. For a festive occasion, top with whipped cream and lemon zest for a refreshing contrast.
Storage & Reheating
To store leftover pound cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, consider freezing slices; just thaw at room temperature before serving. Reheat gently in the microwave for a few seconds if you prefer it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Bessie Edwards Pound Cake contains roughly 2322 calories, with 13g protein, 164g carbohydrates, and 128g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (37% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of calcium. It also contributes 9g 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 for this recipe?
Yes, you can use all-purpose flour instead of plain cake flour. However, to maintain the cake's light texture, slightly reduce the quantity of all-purpose flour. For every cup of cake flour, you can use about 1 cup minus 2 tablespoons of all-purpose flour. Be sure to sift it for best results.
What can I do if my pound cake is too dense?
If your pound cake turns out too dense, it might be due to overmixing or using too much flour. To prevent this in the future, mix the batter just until combined and avoid packing the flour. Additionally, ensure that your ingredients are at room temperature to help create a lighter texture.
How can I add flavor variations to my pound cake?
There are many ways to add flavor to your pound cake! You can incorporate citrus zest, such as lemon or orange, into the batter for a fresh twist. Alternatively, adding chocolate chips, nuts, or spices like nutmeg can create different flavor profiles. For a more robust flavor, consider using extracts like almond or coconut in place of vanilla.
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).