Economical Pound Cake
A moist, economical pound cake with rich vanilla flavor, perfect for everyday snacking or special occasions, appealing to those who love classic, buttery desserts.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix together the flour, baking powder, and salt.
- Add the dry ingredients alternately with milk and vanilla to the creamed mixture, starting and ending with the dry ingredients.
- Pour the batter into a greased and floured tube pan.
- Bake at 325°F (163°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To achieve the best texture, ensure your shortening is at room temperature before creaming with sugar. If you're out of shortening, you can substitute with an equal amount of unsalted butter. For a twist, consider adding lemon or almond extract instead of vanilla. Remember to sift the flour for a lighter cake. This economical pound cake can also be flavored with cocoa powder or spices for a unique variation.
Serving Suggestions
This pound cake is delicious on its own, but you can elevate it by serving it with fresh berries and whipped cream. A drizzle of chocolate or caramel sauce can also enhance its flavor. For a delightful pairing, try it with a cup of coffee or tea. It also pairs beautifully with Knock You Nakeds for a sweet treat combination that guests will love.
Storage & Reheating
Once the pound cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. Store at room temperature for up to 3 days, or refrigerate for about a week. For longer storage, slice and freeze the cake in an airtight container for up to 3 months. To reheat, simply thaw and warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Economical Pound Cake contains roughly 700 calories, with 2g protein, 24g carbohydrates, and 62g fat. It is a good source of calcium (14% of the Daily Value) and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 551mg per serving (24% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. To achieve a lighter cake, consider using a mix of whole wheat and all-purpose flour. Additionally, you might need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
How do I know when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for an additional 5-10 minutes and check again. The cake should also spring back when lightly pressed on top.
Can I add fruit or nuts to this pound cake recipe?
Absolutely! You can fold in chopped nuts like walnuts or pecans, or add dried fruits like cranberries or raisins into the batter. Just ensure not to overload it, as this can affect the baking time and texture. For fresh fruit, such as blueberries, toss them in flour before adding to prevent sinking.
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).