Crisco Pound Cake
A classic, moist pound cake with rich buttery flavor and a tender crumb, perfect for dessert or tea time. Its simple ingredients and traditional method make it suitable for all baking levels, offering a comforting, nostalgic taste that pairs wonderfully with fruit, whipped cream, or just on its own.
Ingredients
Instructions
- Cream together the Crisco and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the cake flour gradually.
- Add the vanilla flavoring and mix until well combined.
- Pour the batter into a greased and floured loaf pan.
- Bake at 325°F for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using half butter and half Crisco. Ensure your eggs are at room temperature for better incorporation. If you don't have cake flour, you can make a substitute by mixing all-purpose flour with cornstarch. Be careful not to overmix the batter after adding the flour to maintain a tender crumb.
Serving Suggestions
This pound cake is delightful on its own but can be enhanced with fresh fruit or a dusting of powdered sugar. It pairs beautifully with Tasty Pecans for a crunchy contrast or a scoop of vanilla ice cream for a decadent dessert experience. Serve it alongside coffee or tea for a comforting afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm in a microwave for a few seconds to restore its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Crisco Pound Cake contains roughly 498 calories, with 10g protein, 105g carbohydrates, and 4g fat. It is an excellent source of iron (32% of the Daily Value) and protein (20% of the Daily Value), and a good source of vitamin C and calcium.
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 margarine instead of Crisco in this recipe?
Yes, margarine can be used as a substitute for Crisco, but it may slightly alter the texture and flavor. Make sure to select a stick margarine for the best results, as tub margarine contains more water and may affect the cake's rise.
What can I do if my cake is too dry?
If your pound cake turns out dry, consider serving it with a drizzle of simple syrup or a fruit glaze to add moisture. You can also try pairing it with whipped cream or yogurt to enhance the overall texture and flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, bake for an additional 5-10 minutes and check again.
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).