Easy Mix Pound Cake
A rich, moist pound cake with customizable flavors, perfect for gatherings or teatime, featuring vanilla, lemon, and optional cocoa for a delightful treat.
Ingredients
Instructions
- Combine all ingredients together in a mixing bowl.
- Mix for 10 minutes until well blended.
- Pour the batter into a prepared baking pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, you can substitute half of the Crisco with unsalted butter. If you prefer a richer flavor, consider adding a tablespoon of sour cream to the batter. To make the cake chocolate-flavored, increase the cocoa powder to 6 tablespoons. Make sure to mix the batter thoroughly for the best results, as this cake benefits from a good blend of ingredients.
Serving Suggestions
This Easy Mix Pound Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. Consider serving it alongside a scoop of vanilla ice cream or a slice of Lite Delight Jello Salad for a refreshing contrast. It can also be enjoyed plain with a cup of coffee or tea, making it a versatile treat for any occasion.
Storage & Reheating
Once the cake has cooled completely, store it in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, allow it to thaw at room temperature or gently warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Mix Pound Cake contains roughly 2244 calories, with 8g protein, 100g carbohydrates, and 188g fat. It is an excellent source of vitamin C (83% of the Daily Value), calcium (44% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2438mg per serving (106% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of milk or oil. Keep in mind that the flavor will be slightly nuttier, which can be a lovely addition to the cake.
What can I do if my cake is too dry?
If your cake turns out dry, try adding a simple syrup made from equal parts sugar and water brushed onto the cake layers. This will add moisture and sweetness. Additionally, ensure that you are not overbaking the cake; using a toothpick to check for doneness can help prevent this issue.
Can I make this cake in advance for an event?
Absolutely! This cake can be made up to two days in advance. Just store it in an airtight container to keep it fresh. If you want to prepare it even earlier, consider freezing it and then thawing it the day before your event. This will save you time and ensure a delicious dessert is ready to serve!
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).