Crusty Pound Cake
Crusty pound cake with rich vanilla and lemon flavors, featuring a crunchy crust. Perfect for dessert or tea time, appealing to those who enjoy classic, flavorful baked goods.
Ingredients
Instructions
- Cream together margarine, Crisco, and sugar.
- Add eggs one at a time, mixing well after each addition.
- Add flour and evaporated milk alternately, starting and ending with flour.
- Mix in vanilla and lemon flavorings.
- Preheat oven to 300°F.
- Pour batter into a prepared pan.
- Bake for 1 hour and 30 minutes.
- Remove from oven and take out of the pan as soon as done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're looking for a lighter version, you can substitute half of the Crisco with unsweetened applesauce. To ensure a crusty exterior, make sure to grease your pan thoroughly and dust it with flour. For a twist, add a pinch of nutmeg to the batter for additional warmth and depth.
Serving Suggestions
This Crusty Pound Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a cozy breakfast, serve it alongside a cup of coffee or tea. It’s also great with a scoop of vanilla ice cream. For a festive occasion, consider serving it with the Family Reunion Cake for a sweet variety.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 5 days. To keep the cake fresh, consider wrapping it in plastic wrap and then aluminum foil. If you want to enjoy it warm, reheat individual slices in the microwave for about 15-20 seconds, or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Pound Cake contains roughly 546 calories, with 10g protein, 114g carbohydrates, and 7g fat. It is an excellent source of vitamin C (37% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron and calcium. It also contributes 5g 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 a different type of flour for this pound cake?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, avoid using whole wheat flour as it may yield a denser cake. If you want to experiment, a gluten-free flour blend can also work, but ensure it includes a binding agent.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, it may be due to overmixing the batter or not properly creaming the margarine and sugar. For next time, mix just until combined after adding dry ingredients and ensure your margarine is at room temperature for better aeration.
How can I add flavor variations to this pound cake?
You can easily customize this recipe by incorporating different flavorings. Consider adding almond extract in place of vanilla for a nutty twist or fold in citrus zest for brightness. You can also mix in chocolate chips or dried fruits for added texture and taste.
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).