Lois' Pound Cake
Lois' Pound Cake offers a moist, buttery texture with a rich vanilla flavor, perfect for dessert or tea time, appealing to those who love classic, indulgent baked goods.
Ingredients
Instructions
- Cream together the sugar, Crisco, eggs, and vanilla.
- Add the milk, sifted flour, baking powder, and salt.
- Mix until well combined.
- Pour the batter into a prepared baking pan.
- Bake at 350°F until done, approximately 60 minutes.
Tips & Substitutions
For a lighter texture, ensure your Crisco is at room temperature before creaming with sugar. You can substitute half of the all-purpose flour with cake flour for a more tender cake. If you prefer a richer flavor, consider using unsalted butter instead of Crisco. Additionally, adding a teaspoon of almond extract can enhance the vanilla taste.
Serving Suggestions
This pound cake is delightful on its own but can be elevated with a dusting of powdered sugar or a light glaze. Serve it with fresh berries or a scoop of vanilla ice cream for a classic dessert experience. It pairs beautifully with Pumpkin Pie Ice Cream for a delightful contrast.
Storage & Reheating
Lois' Pound Cake can be stored at room temperature in an airtight container for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply let it thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Lois' Pound Cake contains roughly 586 calories, with 7g protein, 81g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 496mg 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 a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or margarine. However, the texture may differ slightly, as butter tends to create a denser cake. If you choose butter, ensure it's softened to room temperature for best results.
What should I do if my cake sinks in the middle?
A sinking cake can be caused by several factors, such as underbaking or too much moisture. Make sure to measure your ingredients accurately and check for doneness with a toothpick before removing it from the oven. If the center is still wet, return it to the oven for a few more minutes.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! You can fold in chocolate chips, chopped nuts, or dried fruit into the batter before baking. Just be mindful not to overmix, as this can affect the cake's texture. A great option is adding walnuts or pecans for a delightful crunch.
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).