Elaine'S Pound Cake
Elaine's Pound Cake is a rich, buttery dessert with a tender crumb, perfect for special occasions or everyday indulgence, appealing to classic cake lovers.
Ingredients
Instructions
- Cream margarine, Crisco, and sugar together until well combined.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour and milk alternately, beginning and ending with flour, mixing just until incorporated.
- Pour batter into a greased loaf pan and smooth the top.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you prefer a lighter texture, you can substitute half of the all-purpose flour with cake flour. Make sure all ingredients are at room temperature before starting to ensure a smoother batter. You can enhance the taste by adding a teaspoon of vanilla extract or almond extract for a unique twist.
Serving Suggestions
Elaine's Pound Cake is delicious on its own but pairs beautifully with fresh berries and whipped cream for a delightful dessert. It can also be enjoyed with a cup of coffee or tea for a cozy afternoon treat. Consider serving it alongside Noreen's Favorite Walnut Pie for a charming dessert spread at gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it fresh longer, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Elaine'S Pound Cake contains roughly 1107 calories, with 17g protein, 181g carbohydrates, and 37g fat. It is an excellent source of vitamin C (46% of the Daily Value), iron (43% of the Daily Value), and calcium (41% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 703mg per serving (31% 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 fat instead of margarine and Crisco?
Yes, you can use unsalted butter instead of margarine and Crisco for a richer flavor. If you opt for butter, keep in mind that it may slightly alter the texture, but it will enhance the overall taste of the pound cake.
What should I do if my cake is browning too quickly?
If your cake is browning too quickly, you can cover the top loosely with aluminum foil during the last 20-30 minutes of baking. This will help prevent over-browning while allowing the inside to bake through completely.
Can I add flavorings or mix-ins to the batter?
Absolutely! You can add lemon zest, chocolate chips, or nuts to the batter for added flavor and texture. Just be cautious not to add too many mix-ins, as it might affect the cake's structure. A half-cup is a good amount to start with.
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).