Edith'S Pound Cake
Edith's Pound Cake offers a rich, buttery flavor with a tender crumb, perfect for gatherings or a delightful dessert for those who enjoy classic baked treats.
Ingredients
Instructions
- Sift the flour and baking powder together three times and set aside.
- Cream the butter, Crisco, and sugar until fluffy.
- Add the milk and flour alternately to the creamed mixture.
- Beat in the eggs one at a time.
- Add vanilla extract and mix well.
- Pour the batter into a greased 10-inch tube pan.
- Bake at 325°F (163°C) for 1 hour and 10 minutes or until the cake is browned and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra moist pound cake, try substituting half of the butter with sour cream or Greek yogurt. Ensure all ingredients are at room temperature for better incorporation. If you prefer a richer flavor, consider adding a pinch of salt and a tablespoon of lemon zest. This cake also works well with different extracts, such as almond or lemon, for a unique twist.
Serving Suggestions
Serve slices of Edith's Pound Cake plain or with a dusting of powdered sugar. It pairs beautifully with fresh berries or a dollop of whipped cream. For a more indulgent treat, consider drizzling it with a glaze or serving alongside a scoop of vanilla ice cream. This cake is also delightful when enjoyed with a cup of tea or coffee.
Storage & Reheating
Once cooled, store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze individual slices wrapped in plastic wrap and then aluminum foil for up to 3 months. To reheat, let the slices thaw at room temperature or warm them gently in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Edith'S Pound Cake contains roughly 1493 calories, with 26g protein, 287g carbohydrates, and 22g fat. It is an excellent source of vitamin C (84% of the Daily Value), iron (63% of the Daily Value), and calcium (61% of the Daily Value). Note that it is relatively high in sodium, at 858mg per serving (37% 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?
While plain flour is recommended for the best texture, you can substitute with cake flour for a lighter cake. However, avoid using whole wheat flour as it may alter the density and flavor of the pound cake.
What can I do if my cake is too dense?
If your pound cake turns out dense, it may be due to overmixing the batter or using cold ingredients. To prevent this, mix just until combined and ensure all ingredients are at room temperature. A light hand during mixing helps create a lighter texture.
How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time, as ovens may vary. If the top starts to brown too quickly, cover it loosely 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).