Domino Sugar Pound Cake
A moist and tender pound cake with a rich vanilla flavor, perfect for dessert or tea time, suitable for family gatherings and special occasions.
Ingredients
Instructions
- Mix dry ingredients (flour, baking powder, salt) and set aside.
- Cream margarine and sugar until light and fluffy.
- Add vanilla, then add eggs one at a time, beating well after each addition.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with the flour.
- Pour batter into a greased and floured loaf pan.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of lemon zest to the batter. If you don't have margarine, softened butter can be substituted in equal amounts. Ensure all ingredients are at room temperature before starting to achieve a lighter texture. For a variation, try adding chocolate chips or nuts to the batter for added texture.
Serving Suggestions
This pound cake is delightful on its own or served with a dollop of whipped cream or a scoop of ice cream. It pairs beautifully with Lemony No-Bake Cheese Cake for a dessert spread. Consider serving it alongside a fresh fruit salad for a light accompaniment, enhancing the overall sweetness of the cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Domino Sugar Pound Cake contains roughly 249 calories, with 5g protein, 49g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 878mg per serving (38% 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 sugar for this recipe?
Yes, you can substitute granulated sugar with brown sugar for a deeper flavor, though it may alter the cake's color and moisture level slightly. Keep in mind that it could also result in a denser texture, so adjust baking time if necessary.
Is it possible to make this recipe without eggs?
If you're looking for other egg substitutes, consider using flaxseed meal mixed with water or commercial egg replacers as well.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking, too much leavening agent, or overmixing the batter. Make sure to accurately measure your ingredients and bake until a toothpick inserted in the center comes out clean. If the cake sinks, you can still enjoy it as a trifle with whipped cream and fruit.
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).