Large Pound Cake
A rich, buttery pound cake with a tender crumb and classic flavor, perfect for celebrations or everyday indulgence, suited for gatherings and special occasions.
Ingredients
Instructions
- Cream the sugar, Crisco, and oleo or margarine; add eggs one at a time.
- Add flour gradually, mixing well.
- Add part of the milk until all the flour and milk are incorporated, beating with a mixer.
- Add vanilla or lemon extract if desired, and beat the mixture well.
- Grease and flour a 10-inch tube pan, then pour the batter into the pan.
- Bake at 325°F for 1 1/2 hours or at 350°F for 1 hour.
Tips & Substitutions
For a lighter texture, make sure the butter and Crisco are at room temperature before creaming. You can substitute half of the butter with applesauce for a lower-fat version. If you want to add flavor variations, consider incorporating spices like nutmeg or cinnamon, which can also complement this cake beautifully, similar to the Spice And Applesauce Cake.
Serving Suggestions
This large pound cake is perfect for gatherings and pairs beautifully with fresh fruit or whipped cream. Consider serving it alongside a scoop of vanilla ice cream for an indulgent dessert. It also makes a great base for trifles or can be enjoyed with a hot cup of coffee or tea. For a special treat, try it with the Apricot-Pineapple Pie on the side.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, microwave individual slices for 10-15 seconds or warm in an oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Large Pound Cake contains roughly 487 calories, with 5g protein, 68g carbohydrates, and 4g fat. It is a good source of protein (11% of the Daily Value), calcium (11% of the Daily Value), and iron (10% 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 a different type of flour?
While plain flour is recommended for this recipe, you can substitute it with cake flour for a softer texture. If you prefer a gluten-free option, use a gluten-free flour blend, but ensure it includes a binding agent like xanthan gum to achieve similar results.
What should I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or underbaking. Ensure that you mix just until combined and check for doneness by inserting a toothpick; it should come out clean. If the cake still sinks, it may help to bake at a slightly lower temperature for longer.
How can I add more flavor to my pound cake?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. You can also infuse the milk with vanilla bean or use flavored extracts like almond. For a twist, try incorporating nuts or dried fruits into the batter before baking.
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).