Granny Thrift'S Pound Cake
A classic, moist pound cake with rich buttery flavor and tender crumb, perfect for family gatherings, special occasions, or as a delightful everyday treat.
Ingredients
Instructions
- Cream butter and Crisco together, then add sugar and beat until well blended.
- Add eggs one at a time, beating well after each addition.
- Add half of the sweet milk and beat well.
- Mix in vanilla, half of the flour, and baking powder, then beat well.
- Add the remaining milk and beat until smooth.
- Stir in the remaining flour and beat until well blended.
- Pour batter into a greased and floured cake pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a lighter cake, ensure your butter and Crisco are at room temperature before creaming, as this helps incorporate more air. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons of flour for each cup and replacing it with cornstarch. Also, using vanilla extract enhances the flavor significantly.
Serving Suggestions
This pound cake is delicious on its own, but you can elevate it by serving it with fresh berries or a scoop of vanilla ice cream. It also pairs beautifully with Simply Strawberry - Strawberry Cake for a delightful dessert spread. A drizzle of chocolate sauce or a sprinkle of powdered sugar can add a lovely touch when serving.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, microwave a slice for 10-15 seconds or warm it in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Thrift'S Pound Cake contains roughly 607 calories, with 9g protein, 101g carbohydrates, and 5g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (35% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 502mg per serving (22% 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 as a substitute. To mimic cake flour, take one cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. This helps achieve a similar texture for the pound cake.
What can I do if my cake sinks in the middle?
If your pound cake sinks in the middle, it may be due to underbaking or overmixing. Make sure to bake it until a toothpick comes out clean, and avoid excessive mixing after adding the flour, as this can lead to a dense texture.
Can I add flavors like lemon or almond to the batter?
Absolutely! You can enhance the flavor by adding the zest of a lemon or a teaspoon of almond extract to the batter. Just ensure that the additional liquid does not exceed the total liquid amount in the recipe to maintain the right consistency.
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).