Moma'S Pound Cake
A moist, buttery pound cake with a tender crumb, perfect for dessert or tea time. Rich flavors and a classic texture suit all occasions and gatherings.
Ingredients
Instructions
- Cream together sugar, butter, and Crisco until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift dry ingredients (flour, baking powder, salt) together three times.
- Alternately add dry ingredients and milk to the egg mixture, starting and ending with dry ingredients, mixing well after each addition.
- Add vanilla and mix until combined.
- Pour batter into a prepared tube pan.
- Bake in a preheated oven at 325°F for about 1 hour or until the cake springs back when touched.
Tips & Substitutions
For a lighter texture, ensure that your butter is softened but not melted when creaming with sugar. If you don't have Crisco, you can use an additional 1/4 cup of butter instead. To enhance the flavor, consider adding a tablespoon of lemon zest or almond extract. Sifting the dry ingredients multiple times helps to incorporate air, contributing to the cake's fluffiness.
Serving Suggestions
Moma's Pound Cake is delightful on its own but can be elevated with fresh fruit like berries or a scoop of whipped cream. It pairs beautifully with Strawberry-Melon Salad for a refreshing contrast. For a cozy dessert, serve it alongside a warm slice of Wanda's Wonder Cobbler, or enjoy it with a cup of coffee or tea for a sweet afternoon treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, let it thaw at room temperature, then warm slices in the microwave for a few seconds or in an oven at low heat until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Moma'S Pound Cake contains roughly 810 calories, with 8g protein, 99g carbohydrates, and 36g fat. It is an excellent source of vitamin C (33% of the Daily Value) and calcium (26% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 706mg per serving (31% 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 whole wheat flour instead of plain flour?
Using whole wheat flour will change the texture and flavor of the cake significantly, making it denser. If you want to try it, consider substituting half of the plain flour with whole wheat flour to maintain some lightness. Adjusting the liquid slightly may also be necessary to achieve the right consistency.
What can I do if my cake is too dense?
If your pound cake turns out dense, it might be due to overmixing the batter or not creaming the butter and sugar enough. Make sure to mix only until combined after adding each ingredient. Also, ensure your baking powder is fresh, as expired leavening agents can affect the rise.
How can I add flavor variations to this pound cake?
You can easily customize this pound cake by adding different extracts like almond or lemon, or by incorporating citrus zest into the batter. Adding chocolate chips or nuts can also give it a delightful twist. For a unique flavor, consider swirling in a fruit puree before baking.
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).