Crunchy Crust Pound Cake
Crunchy Crust Pound Cake features a rich, buttery flavor with a crisp exterior, perfect for those who enjoy a classic, indulgent dessert suitable for celebrations and everyday treats.
Ingredients
Instructions
- Cream shortening and sugar together until well combined.
- Add eggs one at a time, beating well after each addition.
- Beat the mixture thoroughly until smooth.
- Add vanilla or other flavoring and mix well.
- Gradually add plain flour, mixing until just combined.
- Beat the batter well to incorporate all ingredients.
- Pour the batter into a greased tube pan.
- Start baking in a cold oven.
- Bake at 300°F (150°C) for 60 to 90 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the shortening is at room temperature before creaming with sugar. If you prefer a different flavor, feel free to substitute vanilla extract with almond or lemon extract. You can use half whole wheat flour for added nutrition, but this may alter the texture slightly. To prevent overmixing, add the flour gradually and mix until just combined.
Serving Suggestions
Serve slices of this crunchy crust pound cake with a dollop of whipped cream or a smear of Raspberry Butter for a delightful contrast. It pairs beautifully with a cup of tea or coffee. You can also serve it alongside fresh berries or a scoop of vanilla ice cream for a delicious dessert. For a twist, try it with Katie'S Jam Bars for a sweet treat combination.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw the cake at room temperature or reheat slices in the microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Crust Pound Cake contains roughly 717 calories, with 7g protein, 61g carbohydrates, and 34g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and vitamin C (12% of the Daily Value). 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 butter instead of shortening?
Yes, you can substitute butter for shortening, but keep in mind that this will change the texture and flavor. Butter will provide a richer taste and slightly denser cake, while shortening offers a lighter texture. If you choose to use butter, ensure it is softened and creamed well with the sugar.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep in mind that baking time may vary based on your oven, so it’s best to start checking around the 60-minute mark to prevent overbaking.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in chopped nuts, chocolate chips, or dried fruits after mixing in the flour. Just be cautious not to overmix the batter once you add these ingredients to maintain the cake's light texture.
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).