Mom'S Plain Pound Cake
A classic, moist pound cake with rich vanilla flavor, perfect for gatherings or as a sweet treat with coffee or tea.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Mix in vanilla flavoring.
- Fold in the flour until just combined, mixing on low speed.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming with sugar. If you don't have shortening, you can substitute with butter, but it may alter the flavor slightly. To enhance the vanilla flavor, consider using vanilla bean paste instead of extract. Remember to sift the flour for a fluffier cake.
Serving Suggestions
This pound cake is delightful on its own, but you can serve it with fresh berries and whipped cream for a refreshing dessert. It also pairs beautifully with coffee or tea. For a decadent twist, drizzle a simple glaze on top or serve alongside a scoop of vanilla ice cream, making it a versatile treat for any occasion.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, slice the cake and warm in the microwave for about 10-15 seconds or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Plain Pound Cake contains roughly 525 calories, with 3g protein, 44g carbohydrates, and 28g fat.
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 a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but keep in mind that it may change the density of the cake slightly. Avoid using whole wheat flour as it will alter the flavor and texture significantly.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as ovens can vary; start checking around the 50-minute mark to avoid overbaking.
Can I add flavors or mix-ins to the cake?
Absolutely! You can fold in lemon zest, almond extract, or even chocolate chips for added flavor. Just be cautious not to add too much liquid, as it could affect the cake's texture.
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).