Carol'S Pound Cake
A rich, buttery pound cake with a tender crumb, perfect for dessert or tea time. Its classic flavor appeals to all ages and pairs well with fruits or cream.
Ingredients
Instructions
- Cream butter, Crisco, and sugar until the sugar dissolves.
- Add beaten eggs to the mixture.
- Sift together the plain flour and baking powder.
- Add the flour mixture and milk alternately to the sugar mixture, starting and ending with the flour mixture.
- Add vanilla extract and mix well.
- Pour the batter into a greased and floured tube pan.
- Place the pan in a cold oven.
- Bake at 325°F (163°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, try substituting half of the butter with unsweetened applesauce or Greek yogurt. Ensure your eggs are at room temperature for better incorporation. If you're short on Crisco, you can use an equal amount of butter instead. To enhance the flavor, consider adding a teaspoon of almond extract or lemon zest for a twist. Always sift your flour to avoid lumps in the batter.
Serving Suggestions
Serve Carol's Pound Cake plain or dusted with powdered sugar for a simple treat. It pairs wonderfully with fresh berries and whipped cream, or a scoop of vanilla ice cream. For a delightful brunch, serve alongside coffee or tea. You can also use it as a base for a trifle, layering it with fruit and custard for a beautiful dessert.
Storage & Reheating
Once cooled, store any leftover pound cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To freeze, wrap slices in plastic wrap and then in aluminum foil; they can last up to three months. Reheat slices in the microwave for a few seconds or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of Carol'S Pound Cake contains roughly 413 calories, with 6g protein, 72g carbohydrates, and 7g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and protein.
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?
Using cake flour can yield a lighter pound cake, while whole wheat flour will add a denser texture and nutty flavor. If you opt for gluten-free flour, ensure it has the right binding agents to mimic the structure of traditional flour.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or using cold ingredients. Ensure you mix just until combined and use room temperature eggs and butter to achieve a lighter texture. Also, be mindful of measuring your flour accurately.
How can I tell when the pound cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out wet with batter, continue baking and check every 5-10 minutes.
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).