Martha Pafford'S Pound Cake
A classic pound cake with rich buttery flavor and moist crumb, perfect for any occasion. Its dense texture and simple ingredients make it a timeless favorite.
Ingredients
Instructions
- Cream together the Crisco and sugar.
- Add eggs, one at a time; beat well.
- Alternate adding flour and eggs until well combined.
- Bake in a tube pan at 300°F for 1 hour.
Tips & Substitutions
For a lighter texture, ensure that the Crisco is at room temperature before creaming it with sugar. You can substitute butter for Crisco if desired, though the cake may be slightly denser. When alternating flour and eggs, mixing gently helps maintain airiness. If you're looking for a twist, consider adding lemon zest or almond extract for added flavor.
Serving Suggestions
Serve slices of this pound cake plain or with a dusting of powdered sugar for an elegant presentation. It pairs beautifully with fresh berries and whipped cream, making it a delightful dessert for gatherings. For a comforting brunch treat, consider serving it alongside a warm cup of coffee or tea, or even with dishes like Mogen David Beef Stew for a unique meal experience.
Storage & Reheating
To store leftover pound cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, freeze slices in an airtight container for up to three months. To reheat, let it thaw at room temperature, then warm slices in a toaster oven for a few minutes for a freshly-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Pafford'S Pound Cake contains roughly 836 calories, with 10g protein, 126g carbohydrates, and 8g fat. It is an excellent source of vitamin C (25% of the Daily Value), calcium (23% of the Daily Value), and potassium (20% of the Daily Value), and a good source of protein and iron.
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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be slightly denser. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for every cup used, which helps create a lighter cake.
What can I do if my pound cake is too dry?
If your pound cake turns out dry, consider soaking it lightly with a simple syrup made from equal parts sugar and water. Brush the syrup onto the cake slices before serving, which adds moisture and sweetness.
How can I tell when the pound cake is done baking?
The pound cake is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should also start to pull away from the pan, indicating that it’s ready to be removed.
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).