Margaret'S Pound Cake
Margaret's Pound Cake is a rich, buttery dessert with a tender crumb and a moist texture, perfect for special occasions or everyday indulgence. Its classic flavor profile features vanilla and a hint of lemon, making it a versatile choice for tea time, celebrations, or simply satisfying a sweet craving.
Ingredients
Instructions
- Cream sugar, butter, and shortening together until smooth.
- Add eggs one at a time, mixing well after each addition.
- Sift together flour, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture, blending just until dry ingredients are moistened.
- Stir in milk and vanilla until well combined.
- Pour batter into a greased and floured 10-inch tube pan.
- Tap the pan on a flat surface several times to remove air bubbles.
- Bake at 325°F for 15 minutes.
- Reduce oven temperature to 275°F and bake for 2 to 3 hours or until a wooden pick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove and cool on wire racks.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you don’t have butter-flavored shortening, you can substitute with an equal amount of regular shortening. To add a twist, consider incorporating lemon zest or almond extract for a unique flavor. Always tap the pan to release air bubbles for a smoother cake.
Serving Suggestions
This pound cake is delightful on its own, but you can elevate it by serving with fresh berries and whipped cream for a refreshing dessert. It also goes well with a cup of tea or coffee. For a fun twist, try pairing it with the Crispy Peanut Butter Balls for a unique dessert platter.
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, let it thaw in the refrigerator overnight, then warm slices in the microwave for 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Pound Cake contains roughly 397 calories, with 4g protein, 43g carbohydrates, and 22g fat. It is a good source of calcium (15% 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 cake flour instead of plain flour?
Yes, you can use cake flour for a lighter texture in your pound cake. However, you may want to slightly reduce the amount of flour, as cake flour is more delicate than all-purpose flour.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or opening the oven door too early. Make sure to bake the cake fully and avoid opening the oven until the last 30 minutes of baking. Using room temperature ingredients also helps ensure proper rise.
How can I make this recipe gluten-free?
To make this pound cake gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure that your baking powder is also gluten-free, and follow the recipe as directed for a delicious alternative.
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).