Custard Pound Cake
A rich, moist custard pound cake with a tender crumb and classic vanilla flavor, perfect for special occasions or everyday indulgence for cake lovers.
Ingredients
Instructions
- Cream the whipped oleo and sugar together until light and fluffy.
- Add the eggs one at a time, blending well after each addition.
- Gradually blend in the plain cake flour until smooth.
- Add flavoring as desired (not specified in the recipe).
- Pour the batter into a greased and floured tube pan.
- Bake in a preheated oven at 350°F for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or almond extract to the batter. If you don't have whipped oleo, unsalted butter can be used as a substitute. Ensure your eggs are at room temperature for better incorporation. If you're looking for a lighter texture, sift the flour before adding it to the mixture. This custard pound cake pairs beautifully with Hot Rolls Or Doughnuts.
Serving Suggestions
This custard pound cake is delicious on its own but can also be served with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs well with coffee or tea, making it a great addition to brunch or afternoon gatherings. For a unique twist, serve it alongside slices of Applesauce Prune Cake for a nostalgic dessert table.
Storage & Reheating
Store any leftover custard pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or pop a slice in the microwave for a few seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Custard Pound Cake contains roughly 932 calories, with 18g protein, 198g carbohydrates, and 9g fat. It is an excellent source of iron (52% of the Daily Value), vitamin C (49% of the Daily Value), and protein (36% of the Daily Value). It also contributes 7g 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 recipe?
While plain cake flour is recommended for a tender crumb, you can substitute all-purpose flour. Just be aware that the texture may be slightly denser. If you want to lighten it up, consider using a mix of all-purpose and cake flour.
What can I add for flavoring in the custard pound cake?
You can add various flavorings such as vanilla extract, almond extract, or even citrus zest like lemon or orange for a refreshing twist. A teaspoon of cocoa powder can also be mixed in for a chocolate variation.
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. Additionally, the cake should be lightly golden on top and spring back when gently pressed. If the top is browning too quickly, cover it with aluminum foil.
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).