Crystal Pound Cake
A rich, moist pound cake with a delicate vanilla flavor, perfect for special occasions or teatime, offering a classic taste that appeals to all ages.
Ingredients
Instructions
- Cream the shortening until smooth and fluffy.
- Add sugar gradually and continue creaming until well combined.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Sift together flour, soda, and salt.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming. If you're out of buttermilk, a mix of milk and vinegar or lemon juice can be a good substitute. Consider adding lemon zest for a citrus twist or using a flavored extract like almond for a different depth of flavor. This cake can also be enhanced with chocolate chips or nuts if desired.
Serving Suggestions
This Crystal Pound Cake is delightful on its own or served with fresh fruit and whipped cream. It pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings. For an added touch, drizzle with a simple glaze or serve alongside Edna'S Cottage Cheese Salad for a refreshing contrast.
Storage & Reheating
Store leftover Crystal 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 2 months. To reheat, let thaw at room temperature, then warm individual slices in the microwave for 10-15 seconds for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Crystal Pound Cake contains roughly 397 calories, with 7g protein, 68g carbohydrates, and 6g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g 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 fat instead of shortening?
Yes, you can substitute butter for shortening in this recipe. However, keep in mind that butter will give a richer flavor and may alter the cake's texture slightly. If using margarine, ensure it's a stick variety for best results.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the edges should start to pull away from the pan, and the top should be golden brown. Be cautious not to overbake, as this can lead to a dry texture.
Can I add flavor variations to the cake?
Absolutely! You can customize the flavor by adding different extracts such as almond or lemon, or mix in chocolate chips, nuts, or dried fruit. Spices like cinnamon or nutmeg can also be added for a warm flavor profile, making it versatile for various occasions.
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).