Lola Faye'S Pound Cake
Lola Faye's Pound Cake is a rich, moist dessert with a classic buttery flavor and tender crumb. Perfect for celebrations or everyday indulgence, this cake's simple ingredients and comforting taste make it a favorite among traditional baked goods lovers. It pairs well with coffee or tea.
Ingredients
Instructions
- Cream together sugar, vegetable shortening, salad oil, and eggs.
- Mix baking powder with all-purpose flour.
- Gradually blend in the flour mixture and milk into the creamed mixture.
- Add vanilla and mix well.
- Pour batter into a greased and floured tube cake pan.
- Bake at 325°F (163°C) for about 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don't have vegetable shortening, you can use unsalted butter for a richer flavor. Make sure all ingredients are at room temperature for better mixing. For added flavor, try incorporating a bit of almond extract alongside the vanilla. This cake is versatile and pairs beautifully with a scoop of ice cream or fresh berries.
Serving Suggestions
Serve this delicious pound cake with a drizzle of chocolate ganache or a dollop of whipped cream for an indulgent treat. It pairs wonderfully with fresh fruit, such as strawberries or peaches, for a refreshing contrast. For a delightful brunch option, consider serving it alongside a Potato Salad Recipe for a balanced meal. Enjoy it with coffee or tea for a cozy afternoon snack.
Storage & Reheating
Once cooled, wrap the pound cake tightly in plastic wrap or aluminum foil to keep it moist. It can be stored at room temperature for up to four days or refrigerated for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds. Alternatively, you can enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Lola Faye'S Pound Cake contains roughly 448 calories, with 3g protein, 32g carbohydrates, and 36g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 3g 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 a different type of oil instead of salad oil?
Yes, you can substitute the salad oil with another neutral oil, such as canola or grapeseed oil, without significantly altering the flavor of the cake. Just ensure it's a mild oil to maintain the classic pound cake taste.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, it could be due to overmixing the batter or measuring the flour incorrectly. Make sure to measure flour by spooning it into the measuring cup and leveling it off. Also, avoid overmixing after adding the flour to keep the cake light and fluffy.
How can I tell when my pound cake is done baking?
To check if your pound cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. Additionally, the edges of the cake should start to pull away from the sides of the pan, indicating it's ready to be removed from the oven.
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).