Diane'S Pound Cake
Diane's Pound Cake offers a rich, buttery flavor with a moist, dense texture, perfect for special occasions or everyday indulgence, appealing to classic dessert lovers.
Ingredients
Instructions
- Ensure all ingredients are at room temperature.
- Cream together eggs, butter, Crisco, and butternut flavoring.
- Mix sugar into the butter mixture.
- Sift together baking powder and flour, then gradually add to the mixture.
- Add milk as needed to reach desired consistency.
- Beat mixture until smooth and resembles ice cream.
- Spoon the batter into a Crisco-greased tube pan.
- Bake at 325°F (163°C) for 1.5 hours until a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, ensure your ingredients are at room temperature before mixing. If you don't have butternut flavoring, vanilla extract can be a suitable substitute. To enhance the cake's flavor, consider adding a pinch of salt or using half butter and half margarine. This pound cake is a classic American recipe that can be enjoyed plain or with a light glaze.
Serving Suggestions
Diane's Pound Cake is delightful on its own, but you can serve it with fresh berries or a dollop of whipped cream for a lovely dessert. It pairs beautifully with a cup of tea or coffee. For a more indulgent treat, try it alongside Rich Chocolate Cheese Cake for a dessert spread that will impress your guests.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake, wrapped tightly in plastic wrap, for up to 3 months. To reheat, slice the cake and warm in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Diane'S Pound Cake contains roughly 718 calories, with 13g protein, 138g carbohydrates, and 14g fat. It is an excellent source of calcium (54% of the Daily Value), iron (40% of the Daily Value), and protein (26% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 907mg per serving (39% of the Daily Value).
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 use cake flour instead of all-purpose flour for a softer texture. Just remember to sift it before incorporating it into the batter to avoid clumps. However, all-purpose flour is traditionally used in this recipe to achieve the classic pound cake density.
What can I do if my cake is too dense?
If your cake turns out too dense, it might be due to overmixing, which can develop the gluten in the flour. Make sure to mix just until combined. Also, double-check that you used the correct measurements. If you’re looking for a lighter alternative, consider browsing more vegetarian recipes for other cake options.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away slightly from the sides of the pan. If the cake is browning too quickly, you can tent it with foil to prevent over-browning while allowing the center to cook through.
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).