Grandmom'S 5-Egg Cake(Pound Cake)
A rich, moist pound cake with a tender crumb and classic vanilla flavor, perfect for celebrations or everyday indulgence, appealing to both novice and experienced bakers.
Ingredients
Instructions
- Preheat oven to 312°F (155°C).
- Cream the shortening and sugar together until light and fluffy.
- Add eggs one at a time, beating for 5 minutes at high speed after each addition, for a total of 25 minutes.
- Stir in the cake flour and vanilla until the batter is smooth.
- Pour the batter into a greased and floured Bundt pan.
- Bake for 1 hour and 15 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, ensure your shortening is at room temperature before creaming with sugar, which creates a lighter texture. If you don't have cake flour, substitute with all-purpose flour and add 2 tablespoons of cornstarch per cup to mimic the tenderness. Be patient while beating the eggs; this step is crucial for the cake's rise. Consider adding a citrus zest for a refreshing twist.
Serving Suggestions
Serve slices of this rich pound cake with a dusting of powdered sugar or a drizzle of glaze for added sweetness. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a cozy breakfast, enjoy it alongside a cup of coffee or tea. This cake also makes a wonderful base for trifle desserts.
Storage & Reheating
Once cooled, store the cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw overnight in the fridge and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmom'S 5-Egg Cake(Pound Cake) contains roughly 519 calories, with 2g protein, 26g carbohydrates, and 40g fat. It is a good source of vitamin C (13% 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. However, note that using butter will give the cake a slightly different flavor and texture, making it richer but potentially less tender. Ensure the butter is at room temperature for best results.
What can I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking or too much flour. To salvage, you can serve it with a simple syrup to add moisture. Mix equal parts sugar and water, heat until dissolved, and brush over the cake slices before serving.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, it's ready. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again. Be careful not to overbake.
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).