Blue Ribbon Pound Cake
A rich, moist pound cake with buttery flavor and tender crumb, perfect for dessert or teatime, appealing to classic dessert lovers and those seeking comfort baking.
Ingredients
Instructions
- Cream the margarine, sugar, and Crisco together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift the baking powder with the flour.
- Alternately add the flour and sweet milk to the creamed mixture, beginning and ending with the flour.
- Stir in vanilla extract.
- Pour the batter into a greased tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before creaming. You can substitute half of the margarine with butter for a richer flavor. If you don't have sweet milk, regular milk mixed with a teaspoon of sugar works well. Be careful not to overmix once you add the flour to maintain the cake's density.
Serving Suggestions
This pound cake is delightful on its own, but you can serve it with fresh berries and whipped cream for a delicious dessert. It pairs beautifully with Aunt Betty'S Apple Cinnamon Puffs for a sweet brunch spread. Alternatively, enjoy it with a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Allow the Blue Ribbon Pound Cake to cool completely before storing. Wrap it tightly in plastic wrap and keep it in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze individual slices wrapped in foil for up to 3 months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Ribbon Pound Cake contains roughly 307 calories, with 3g protein, 38g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of 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 all-purpose flour instead of plain flour?
Yes, all-purpose flour is a suitable substitute for plain flour in this recipe. Just ensure that you measure it correctly to maintain the right texture. If you want to lighten the cake further, consider using cake flour instead.
What can I do if my cake sinks in the middle?
A sinking cake often results from underbaking or overmixing the batter. Make sure to bake the cake at the right temperature and check for doneness with a toothpick. If your batter is overmixed, it can lead to excess air, causing the cake to collapse.
Can I add flavors or mix-ins to the batter?
Absolutely! You can incorporate lemon zest, almond extract, or even chocolate chips to enhance the flavor of your pound cake. Just remember to adjust the liquid ingredients slightly if you're adding a significant amount of mix-ins.
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).