Mama Dixon'S Pound Cake
A rich and moist pound cake with buttery flavor and tender crumb, perfect for special occasions or everyday indulgence, appealing to cake lovers and family gatherings.
Ingredients
Instructions
- Beat egg whites with 3 tablespoons of sugar until stiff peaks form.
- Cover and place in refrigerator to chill.
- Cream Crisco and 2 2/3 cups of sugar until light and fluffy.
- Add egg yolks, two at a time, to the creamed mixture.
- Add flour and whipping cream alternately to the mixture, starting and ending with flour.
- Fold in the beaten egg whites gently into the batter.
- Bake at 300°F (150°C) for 1 hour and 25 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you don’t have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Be gentle when folding in the egg whites to keep the batter light and airy. A touch of lemon zest can brighten the flavor if desired.
Serving Suggestions
Serve slices of Mama Dixon's Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of tea or coffee. Consider serving alongside a scoop of vanilla ice cream or a slice of Pineapple Apricot Bread for a deliciously varied dessert spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Dixon'S Pound Cake contains roughly 1085 calories, with 20g protein, 218g carbohydrates, and 8g fat. It is an excellent source of iron (65% of the Daily Value), vitamin C (65% of the Daily Value), and protein (40% of the Daily Value). It also contributes 9g 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 butter instead of Crisco?
Yes, you can substitute butter for Crisco, but it will slightly alter the flavor and texture of the cake. Use the same amount of unsalted butter and ensure it's softened before creaming with sugar.
What can I add to enhance the flavor?
To enhance the flavor of the pound cake, consider adding a teaspoon of almond extract or citrus zest. Additionally, incorporating chocolate chips or chopped nuts can provide extra texture and taste.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. You can also gently press the top of the cake; it should spring back if fully baked. If it's browning too quickly, cover with foil to prevent over-browning.
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).