Grandma Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for family gatherings or special occasions with a nostalgic touch.
Ingredients
Instructions
- Cream butter, sugar, and shortening together until light and fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Alternately add flour and milk to the mixture, beginning and ending with flour, with the baking powder added to the last addition of flour.
- Add vanilla flavoring last and mix well.
- Pour batter into a thoroughly greased round tube pan.
- Lightly flour the pan and place it in a cold oven.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Do not open the oven door during baking.
- Allow cake to cool before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with the sugar and shortening. If you don't have cake flour, you can substitute all-purpose flour by removing a tablespoon for every cup and replacing it with cornstarch. This Grandma Pound Cake can also be enhanced with lemon or almond extract for a twist in flavor.
Serving Suggestions
This delightful Grandma Pound Cake can be served plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. Consider serving it alongside a scoop of vanilla ice cream or with a cup of tea for a cozy afternoon treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, or enjoy cold.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Pound Cake contains roughly 1332 calories, with 6g protein, 72g carbohydrates, and 107g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 cake flour is recommended for a tender crumb, you can use all-purpose flour with a cornstarch substitution. Just remember to sift it well to mimic the texture of cake flour. This will help ensure the cake rises properly.
What can I do if my cake cracks on top?
Cracking can occur if the oven temperature is too high or if the batter was mixed too vigorously. To prevent this, ensure your oven is preheated correctly and avoid overmixing after adding the eggs. If it does crack, a light dusting of powdered sugar can help hide imperfections.
Is it possible to freeze the pound cake?
Yes, you can freeze the pound cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).