Great Grandmother'S Pound Cake
A rich, classic pound cake with a tender crumb and buttery flavor, perfect for special occasions or everyday indulgence. Its moist texture and delicate vanilla butternut aroma make it a crowd-pleaser suited for all ages and celebrations.
Ingredients
Instructions
- Cream the butter, margarine, oil, sugar, and salt together.
- Beat in the eggs, one at a time, until well incorporated.
- Add the sifted flour and pet milk alternately in small quantities, beginning and ending with flour.
- Fold in the vanilla butternut flavoring by hand.
- Grease the baking pan and dust it with flour.
- Place the cake in a cold oven and bake at 325°F for 1 hour and 10 minutes.
- Do not open the oven door while the cake is baking.
- Remove the cake from the pan immediately after baking.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before creaming. If you prefer, you can substitute butter for margarine for a richer flavor. For an extra twist, consider adding lemon zest or almond extract for a unique taste. Be careful not to overmix when adding the flour and milk, as this can lead to a denser cake.
Serving Suggestions
This pound cake is delicious on its own but also pairs beautifully with fresh fruit or a dollop of whipped cream. For a fun twist, serve it alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce. You can also enjoy it with a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
To store leftovers, wrap the cooled pound cake in plastic wrap and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to enjoy it later, consider freezing slices for up to 3 months; just thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandmother'S Pound Cake contains roughly 765 calories, with 4g protein, 38g carbohydrates, and 68g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 698mg per serving (30% 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 regular milk instead of Pet milk?
Yes, you can use regular milk instead of Pet milk. However, be sure to adjust the liquid to make a full cup by adding water as needed. This will help maintain the cake's moisture and consistency.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing. Ensure you bake the cake for the full time and check for doneness with a toothpick. If it comes out clean, it's done. Also, avoid overmixing the batter after adding flour to prevent excess air from causing collapse.
How can I enhance the flavor of this pound cake?
You can enhance the flavor by incorporating citrus zest, such as lemon or orange, or adding spices like nutmeg or cinnamon. Another option is to swap out some of the vanilla butternut flavoring for almond extract for a unique twist that will elevate your cake.
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).