Minna'S Pound Cake
Minna's Pound Cake delivers a rich, buttery flavor with a tender crumb, perfect for dessert lovers seeking a classic treat suitable for family gatherings or special occasions.
Ingredients
Instructions
- Cream sugar, margarine, shortening, and eggs together until smooth.
- Combine baking powder, salt, and flour; alternate adding these dry ingredients with milk to the creamed mixture.
- Add vanilla extract (and lemon if desired) to the batter.
- Pour the batter into a cake pan and place in a cool oven.
- Bake at 300°F (150°C) for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your margarine and Crisco are at room temperature before creaming with sugar. If you don’t have Crisco, you can substitute with an equal amount of butter or use a combination of butter and vegetable oil. Adding a splash of lemon juice can enhance the flavor, making it pair beautifully with Mom'S Strawberry Salad.
Serving Suggestions
This pound cake is delightful on its own but can be served with fresh berries or a dollop of whipped cream for an elegant dessert. It also pairs well with coffee or tea. For an added twist, consider serving it alongside Ohio Buckeye Candy for a festive treat.
Storage & Reheating
Once cooled, wrap the pound cake tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to 4 days or refrigerate for up to a week. To reheat, slice and microwave for about 15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Minna'S Pound Cake contains roughly 748 calories, with 9g protein, 106g carbohydrates, and 34g fat. It is an excellent source of calcium (36% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1662mg per serving (72% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour for this recipe. Just keep in mind that cake flour will give a softer, lighter texture, while all-purpose may yield a denser cake. If using all-purpose flour, you might want to sift it to aerate it.
What should I do if my cake is browning too quickly?
If your cake is browning too quickly, you can cover it loosely with aluminum foil during baking. This will prevent the top from getting too dark while allowing the inside to cook properly. Make sure to check for doneness with a toothpick.
Can I freeze this pound cake?
Absolutely! To freeze, wrap the cooled pound cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight or at room temperature for a few hours 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).