Gladys Starr'S Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for celebrations or as a delicious everyday treat.
Ingredients
Instructions
- Cream together the margarine and Crisco.
- Add the confectioners sugar and beat well.
- Add eggs one at a time, beating after each addition.
- Sift the flour and salt together.
- Gradually add the flour mixture and vanilla to the creamed ingredients, mixing well.
- Pour batter into a prepared baking pan.
- Bake at 350°F (175°C) for 1 1/2 hours.
Tips & Substitutions
For a lighter texture, ensure that the margarine and Crisco are at room temperature before creaming. If you don't have margarine, unsalted butter can be a great substitute. You could also add a hint of lemon zest for a refreshing twist. For best results, avoid overmixing once you add the flour to maintain the cake's tenderness.
Serving Suggestions
This pound cake is delightful on its own, but can also be served with fresh berries and whipped cream for a decadent dessert. It pairs beautifully with a cup of tea or coffee. For a unique treat, try serving it with a scoop of vanilla ice cream alongside a slice of 2 Step Devil'S Food Cake for a delightful dessert spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 3 months. To reheat, allow cake to thaw at room temperature and then warm in the oven at low heat for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Gladys Starr'S Pound Cake contains roughly 1891 calories, with 4g protein, 127g carbohydrates, and 149g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 2309mg per serving (100% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture might be slightly denser compared to using cake flour. If you want a lighter result, consider sifting the all-purpose flour before measuring to aerate it, which can help mimic the texture of cake flour.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding citrus zest, like lemon or orange, or even a splash of almond extract for a different twist. Some people also enjoy incorporating mini chocolate chips or chopped nuts for added texture, making it a delightful variation on the classic recipe.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter, which develops the gluten in the flour. Ensure to mix the ingredients just until combined after adding the flour. Additionally, check that your ingredients are at room temperature for better incorporation and a lighter texture.
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).