Mrs. Williams Pound Cake
Mrs. Williams Pound Cake is a rich, moist dessert with a buttery flavor and vibrant yellow hue, perfect for family gatherings and special occasions.
Ingredients
Instructions
- Beat eggs in a mixer until well blended.
- Add sugar, melted butter, Crisco, and flour.
- Gradually add milk and beat well.
- Add yellow food coloring and continue to beat.
- Bake in a 300°F oven for 1.5 hours or until done.
Tips & Substitutions
For a lighter texture, make sure to beat the eggs until they are fluffy before adding other ingredients. If you don't have Crisco, you can substitute with an equal amount of vegetable oil or additional butter. To enhance flavor, consider adding a teaspoon of vanilla extract. Keep an eye on the cake during the last 30 minutes of baking to prevent over-browning.
Serving Suggestions
This pound cake is delightful on its own but pairs beautifully with a dollop of whipped cream and fresh berries for a refreshing dessert. For a richer experience, serve with Baker'S Cream Filling or alongside a scoop of vanilla ice cream. Enjoy with a cup of tea or coffee for a perfect 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 it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply slice and warm in a microwave for a few seconds or in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Williams Pound Cake contains roughly 1166 calories, with 21g protein, 233g carbohydrates, and 19g fat. It is an excellent source of calcium (52% of the Daily Value), iron (50% of the Daily Value), and protein (42% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 705mg 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 a different type of flour?
Yes, while plain flour is ideal for this recipe, you can experiment with cake flour for a softer crumb or whole wheat flour for a denser texture. Just remember that whole wheat flour may require slight adjustments in liquid ingredients.
How can I tell when the cake is done baking?
A good test for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, your cake is done. Additionally, the edges should start to pull away from the sides of the pan.
Can I add flavors or other ingredients?
Absolutely! Feel free to incorporate lemon zest, almond extract, or even chocolate chips for a unique twist. Just be cautious with the liquid content if adding wet ingredients to maintain the right consistency.
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).