Martha'S Pound Cake
Martha's Pound Cake is a rich, buttery dessert with a tender crumb and a golden-brown crust. Its classic flavor comes from vanilla and sugar, making it perfect for teatime or special occasions. This moist, dense cake pairs wonderfully with fresh fruit or a dusting of powdered sugar.
Ingredients
Instructions
- Cream the Crisco and sugar until smooth.
- Add eggs, one at a time, beating after each addition.
- Combine salt and flour.
- Add the flour mixture to the creamed mixture.
- Beat well and stir in vanilla.
- Pour the batter into a greased and floured tube pan.
- Bake at 300°F for 1 hour and 10 minutes or until brown.
Tips & Substitutions
For a lighter texture, ensure your Crisco is at room temperature before creaming with sugar. You can substitute half of the plain flour with cake flour for an even fluffier cake. If you prefer a richer flavor, consider adding a tablespoon of sour cream. This pound cake is versatile and can be enjoyed with various toppings, such as fresh fruit or whipped cream.
Serving Suggestions
Martha's Pound Cake is delightful on its own but can be elevated with a dusting of powdered sugar or a drizzle of glaze. Serve it alongside a cup of tea or coffee for a comforting afternoon treat. It also pairs beautifully with fresh berries or a scoop of vanilla ice cream, making it a versatile dessert option.
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, refrigerate it for up to a week or freeze for up to three months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Martha'S Pound Cake contains roughly 187 calories, with 3g protein, 41g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 965mg per serving (42% 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 butter instead of Crisco in this recipe?
Yes, you can substitute the Crisco with an equal amount of unsalted butter for a richer flavor. Just be sure to cream the butter at room temperature until light and fluffy to achieve the desired texture.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or not incorporating enough air during the creaming process. Ensure you beat the sugar and Crisco until light and fluffy, and mix the dry ingredients just until combined to avoid excess density.
How can I tell when the pound cake is done baking?
To check if your pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Also, the top should be golden brown and spring back when lightly pressed.
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).