Jewel'S Pound Cake
Jewel's Pound Cake is a rich, moist dessert with a tender crumb, featuring sweet vanilla or lemon flavoring—perfect for celebrations or everyday indulgence. Suitable for all ages.
Ingredients
Instructions
- Cream margarine, Crisco, and sugar together.
- Add eggs and mix well.
- Add flour and milk alternately, mixing after each addition.
- Stir in flavoring and mix thoroughly.
- Pour batter into a greased and floured tube pan.
- Bake at 325°F (160°C) for 1 1/2 hours until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also experiment with different flavorings like almond extract for a unique twist. If you don’t have sweet milk, regular milk mixed with a bit of sugar will work as a substitute. Ensure your ingredients are at room temperature for better incorporation.
Serving Suggestions
This pound cake is delightful served plain or dusted with powdered sugar. For an elevated experience, pair it with fresh berries and whipped cream, or serve alongside a scoop of vanilla ice cream. It also pairs beautifully with Banana Cream Layer Cake for a dessert spread.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. For longer storage, freeze slices individually and reheat in a microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Jewel'S Pound Cake contains roughly 240 calories, with 1g protein, 17g carbohydrates, and 17g fat. It is an excellent source of vitamin C (24% 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, but the texture may be denser. To mimic cake flour, substitute one cup of all-purpose flour with 2 tablespoons removed and add 2 tablespoons of cornstarch. This can help achieve a lighter cake.
What if I want to make a smaller cake?
You can halve the recipe and use a smaller pan, such as a loaf pan. Adjust the baking time accordingly, checking for doneness with a toothpick after about 45 minutes. Keep an eye on it to prevent overbaking.
Can I freeze this pound cake?
Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving for the best texture.
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).