Carnation Milk Pound Cake
A rich, moist pound cake featuring the creamy sweetness of Carnation milk, perfect for family gatherings or special occasions with a tender crumb and delightful flavor.
Ingredients
Instructions
- Cream margarine and shortening with sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour and Carnation milk alternately, beginning and ending with flour.
- Mix in salt.
- Add vanilla and lemon flavorings, mixing well.
- Pour batter into a greased pan and bake at 300°F for 1.5 hours.
- Allow to cool in the pan before removing.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened to room temperature before creaming. You can substitute butter for margarine for a richer flavor, or use a non-dairy alternative for a vegan option. If you want to enhance the cake's flavor, consider adding a teaspoon of almond extract along with the vanilla and lemon. This pound cake is perfect for serving with a dusting of powdered sugar.
Serving Suggestions
This delicious pound cake is perfect for afternoon tea or as a dessert after dinner. Serve it plain or with fresh berries and whipped cream for a delightful treat. It pairs beautifully with Easy Hors D'Oeuvres for a gathering. You can also enjoy it with a cup of coffee or tea, making it a versatile option for any occasion.
Storage & Reheating
Store any leftover Carnation Milk Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw the cake overnight in the refrigerator and warm it gently in the oven at 250°F for about 10 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Carnation Milk Pound Cake contains roughly 385 calories, with 6g protein, 77g carbohydrates, and 6g fat. It is a good source of calcium (16% of the Daily Value), protein (13% of the Daily Value), and potassium (11% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but keep in mind that it might result in a denser texture. To maintain moisture, you may want to add an additional tablespoon of Carnation milk to the batter.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes and check again.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored at room temperature. Just ensure it is covered to keep it fresh. This makes it an excellent choice for special occasions or gatherings, allowing you to prepare ahead.
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).