Harriet'S Pound Cake
Harriet's Pound Cake offers a rich, buttery flavor with a tender crumb, perfect for special occasions or everyday indulgence for those who enjoy classic baked treats.
Ingredients
Instructions
- Cream together the Crisco and butter.
- Gradually add sugar and continue to cream until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternate adding milk and flour, mixing well after each addition.
- Stir in vanilla and butter flavorings.
- Pour the batter into a prepared baking pan.
- Bake at 325°F (160°C) for approximately 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. If you don't have Crisco, you can replace it with an equal amount of unsalted butter. Be sure to beat the eggs well before adding them to the mixture, as this helps to incorporate air for a fluffier cake. Consider using a stand mixer for ease, especially when creaming the butter and sugar together.
Serving Suggestions
Harriet's Pound Cake is delicious on its own but pairs beautifully with fresh berries and whipped cream for a delightful dessert. You can also serve it alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat. For a brunch option, consider serving it with coffee or tea. It complements well with the flavors of American recipes.
Storage & Reheating
Once cooled, store leftover pound cake in an airtight container at room temperature for up to five days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Harriet'S Pound Cake contains roughly 1275 calories, with 16g protein, 177g carbohydrates, and 11g fat. It is an excellent source of vitamin C (83% of the Daily Value), iron (45% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of vitamin A. It also contributes 10g 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be slightly denser. To mimic cake flour, you can replace two tablespoons of all-purpose flour with cornstarch for every cup used.
What can I do if my cake is too dense?
If your pound cake turns out dense, it could be due to overmixing or measuring too much flour. Make sure to measure flour correctly and mix only until combined. Also, ensure your ingredients are at room temperature for better incorporation.
How can I add flavor variations to this pound cake?
You can easily customize this recipe by adding citrus zest like lemon or orange, or mix in extracts such as almond or coconut. For a twist, consider folding in chocolate chips or nuts for added texture and flavor.
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).