Grandma Florence'S Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for dessert or tea, suited for family gatherings and special occasions.
Ingredients
Instructions
- Cream together margarine and powdered sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add sifted flour, salt, and vanilla, mixing until just combined.
- Pour batter into two greased loaf pans.
- Bake in a preheated oven at 350°F 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, as it can enhance the cake's taste. Ensure your eggs are at room temperature for better incorporation and a fluffier texture. If you don't have Swans Down flour, cake flour can be a suitable substitute. Be careful not to overmix once you add the flour to maintain the cake's tenderness.
Serving Suggestions
Serve slices of Grandma Florence's Pound Cake with a dollop of whipped cream and fresh strawberries for a delightful dessert. It pairs beautifully with Strawberries And Sour Cream for an extra touch of sweetness. For a more indulgent treat, enjoy it alongside a scoop of vanilla ice cream or a cup of tea.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze the wrapped cake for up to 3 months. To reheat, simply thaw at room temperature and warm slices briefly in the microwave or oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Florence'S Pound Cake contains roughly 1187 calories, with 4g protein, 92g carbohydrates, and 76g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 996mg per serving (43% 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 different types of flour for this pound cake?
While Swans Down flour is recommended for its fine texture, you can use all-purpose flour in a pinch. Just keep in mind that this may affect the cake's density and texture, so sift it well before measuring.
What should I do if my cake is still wet in the center after baking?
If your cake is undercooked in the center, cover it loosely with aluminum foil and return it to the oven for an additional 10-15 minutes. Always check with a toothpick to ensure it comes out clean.
How can I add flavor variations to this pound cake?
You can incorporate flavors by adding lemon zest or almond extract for a unique twist. Additionally, folding in chocolate chips or nuts before baking can provide delightful texture and taste variations.
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).