Marie'S Hot Pound Cake
Marie'S Hot Pound Cake is a moist, flavorful dessert with citrus undertones, perfect for family gatherings or teatime, featuring a rich, tender crumb and warm aroma.
Ingredients
Instructions
- Cream sugar and shortening well.
- Add eggs, beating well after each addition.
- Add flour alternately with orange and lemon juice.
- Beat well, then add vanilla.
- Bake in a tube pan at 350°F for 1 hour and 10 minutes.
- Serve warm.
Tips & Substitutions
Ensure that your cake flour is sifted properly to achieve the light and tender texture of the pound cake. If you don't have cake flour, you can substitute it with all-purpose flour and cornstarch (1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch). For added flavor, consider incorporating a tablespoon of zest from the oranges or lemons used in the juice.
Serving Suggestions
Serve this warm pound cake with a dusting of powdered sugar or a drizzle of citrus glaze for an extra touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve alongside a fruit compote or fresh berries. This cake can also be enjoyed with a cup of tea or coffee for a comforting afternoon treat.
Storage & Reheating
To store leftovers, wrap the pound cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, simply slice and warm in the microwave for 10-15 seconds or in a low oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Marie'S Hot Pound Cake contains roughly 756 calories, with 13g protein, 136g carbohydrates, and 2g fat. It is an excellent source of iron (54% of the Daily Value), vitamin C (51% of the Daily Value), and protein (26% of the Daily Value), and a good source of potassium. It also contributes 7g 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 in this recipe?
Yes, you can substitute butter for Crisco, which will add a rich flavor to the cake. Just keep in mind that using butter may result in a slightly denser texture compared to using shortening, so be sure to cream it well with the sugar.
What can I do if my cake sinks in the middle?
A sinking cake can be due to underbaking or too much liquid in the batter. Always ensure your oven is preheated, and check for doneness by inserting a toothpick in the center; it should come out clean. Additionally, measure your liquids accurately to avoid excess moisture.
Can I make this cake ahead of time?
Absolutely! This pound cake can be made a day in advance, which allows the flavors to meld together beautifully. Just be sure to store it properly to keep it fresh. If freezing, wrap it well to prevent freezer burn and defrost it in the fridge overnight before serving.
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).