Elly'S Pound Cake
Elly's Pound Cake is a rich, moist dessert with a classic buttery flavor, perfect for family gatherings or special occasions. Its dense texture and sweet aroma make it a crowd-pleaser, especially when served with fresh fruit or a dusting of powdered sugar. Ideal for those who enjoy traditional baked goods.
Ingredients
Instructions
- Cream margarine, shortening, and sugar until creamy.
- Add eggs, one at a time, beating well after each addition.
- Alternate adding flour and salt with milk and vanilla, mixing well after each addition.
- Pour batter into a greased and floured tube pan.
- Bake in a 325°F oven for 1 hour and 20 minutes. Do not preheat oven; start in cold oven.
Tips & Substitutions
For a lighter texture, try using half butter and half margarine instead of all margarine. You can substitute buttermilk for regular milk for added richness. Ensure all ingredients are at room temperature for better mixing. If you prefer a citrus flavor, add the zest of one lemon or orange to the batter. This pound cake is deliciously versatile, much like Grandma'S Apple Dumplings.
Serving Suggestions
Slice this pound cake and serve it with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with Lemon Bundt Cake for a sweet treat buffet. Enjoy it with a cup of coffee or tea for a cozy afternoon snack. Consider serving it alongside Creamy Broccoli (Or Cauliflower) Bake for a comforting meal.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and place them in a freezer-safe bag, keeping them for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 300°F for about 10 minutes to refresh the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Elly'S Pound Cake contains roughly 580 calories, with 9g protein, 89g carbohydrates, and 5g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 715mg 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 flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but avoid using whole wheat flour as it may change the cake's density. If using gluten-free flour, ensure it is a blend suitable for baking.
What can I use instead of margarine?
You can replace margarine with unsalted butter for a richer flavor. If you prefer a dairy-free option, coconut oil or a plant-based butter alternative works well too. Just note that the texture may vary slightly.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Additionally, the edges should start to pull away from the pan slightly, indicating a fully baked pound cake.
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).