Cold Pound Cake
A rich, moist pound cake with a tender crumb and classic vanilla flavor, perfect for dessert or teatime gatherings, appealing to those who love buttery, sweet baked goods.
Ingredients
Instructions
- Cream crisco, sugar, and margarine together.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour, alternating with milk, very slowly.
- Stir in vanilla extract.
- Pour batter into a tube pan and bake at 325°F for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. You can substitute half of the margarine with unsalted butter for added flavor. If you prefer a sweeter cake, consider adding a bit more sugar or a drizzle of glaze on top after baking. This cold pound cake can be dressed up with fresh berries or whipped cream, echoing the flavors found in Strawberry Pie With Rice Crust.
Serving Suggestions
Slice the cold pound cake and serve it with a dollop of whipped cream and fresh fruit for a delightful dessert. It pairs beautifully with coffee or tea. Consider serving it alongside Aunt Cele'S Gourmet Potatoes for a unique meal experience. This cake can also be toasted lightly before serving for a warm, crispy texture.
Storage & Reheating
Store any leftover cold pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices individually for up to 3 months. To enjoy, simply thaw at room temperature or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Pound Cake contains roughly 1215 calories, with 16g protein, 173g carbohydrates, and 3g fat. It is an excellent source of iron (78% of the Daily Value), protein (31% of the Daily Value), and calcium (25% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 511mg per serving (22% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture might be denser. To mimic cake flour, replace 2 tablespoons of all-purpose flour with cornstarch for every cup used. This will help maintain a lighter consistency in your cold pound cake.
What can I do if my cake is too dry?
If your cold pound cake turns out dry, consider serving it with a simple syrup made from sugar and water to add moisture. You can also top it with fresh fruit, whipped cream, or a fruit sauce to enhance its flavor and texture.
How can I make this recipe gluten-free?
To make a gluten-free version of this cold pound cake, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend includes xanthan gum, which helps with the cake's structure. This way, you can still enjoy this delightful cake without gluten.
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).