Grandmama Cobb'S Pound Cake
Grandmama Cobb's Pound Cake is a rich, buttery treat with subtle lemon or vanilla flavor, perfect for family gatherings or special occasions. Its tender crumb and classic taste appeal to all ages.
Ingredients
Instructions
- Beat egg whites until stiff, but not dry. Set aside.
- Cream softened butter, Crisco, and sugar together.
- Add egg yolks to the creamed mixture and beat thoroughly.
- Gently fold in the beaten egg whites.
- Alternately add sifted self-rising flour and sweet milk to the mixture, starting and ending with flour.
- Pour batter into a well-greased 10-inch tube pan.
- Bake in a preheated oven at 325°F (163°C) for 45 to 50 minutes.
- Do not open the oven door for the first 45 minutes to prevent the cake from collapsing.
- Optionally, add up to 1/2 cup of coconut for extra flavor.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form. If you don't have self-rising flour, you can substitute 2 cups of all-purpose flour with 3 teaspoons of baking powder and a pinch of salt. To enhance flavor, consider using lemon extract for a refreshing twist. This cake is reminiscent of Grandma Fry's Banana Cake, making it a delightful treat for family gatherings.
Serving Suggestions
Serve slices of this pound cake with a dusting of powdered sugar or a scoop of whipped cream for added indulgence. It pairs beautifully with fresh berries or a dollop of lemon curd, creating a delightful contrast with the cake's richness. Perfect for brunch or dessert, it complements dishes like Higbees Queen Muffins for a varied spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmama Cobb'S Pound Cake contains roughly 288 calories, with 3g protein, 40g carbohydrates, and 2g fat.
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 margarine instead of butter in this recipe?
Yes, you can use margarine as a substitute for butter, although it may slightly alter the flavor and texture. Choose a margarine that is suitable for baking to achieve the best results. For a richer taste, stick with a mix of butter and Crisco.
What can I do if my cake sinks in the middle?
If your cake sinks, it may be due to underbaking or opening the oven door too early. Ensure you bake the cake until a toothpick inserted in the center comes out clean. Avoid opening the oven door for the first 45 minutes to prevent collapsing.
How can I add flavor variations to this pound cake?
You can experiment with different extracts like almond or orange for unique flavor profiles. Additionally, consider folding in chocolate chips or nuts for added texture. For a tropical twist, add shredded coconut, reminiscent of Fudgsicle Pie's flavor diversity.
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).