My Grandmother'S Real Pound Cake
A rich, buttery pound cake with a moist crumb and classic vanilla flavor, perfect for special occasions or as a comforting dessert enjoyed by all.
Ingredients
Instructions
- Cream the margarine at speed 7 on the mixer.
- Gradually add sugar while continuing to cream the mixture.
- Add one egg at a time, beating for 2 minutes after each addition.
- Reduce speed to 4 and add flour gradually, scraping sides with a rubber spatula.
- Add vanilla and beat at speed 7 for 1 minute.
- Pour batter into a greased and floured large tube pan.
- Bake in a 300°F oven for 1 hour and 40 minutes.
- Cool thoroughly before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're looking for a lighter option, you can substitute half the sugar with a sugar alternative. Ensure your eggs are at room temperature for better incorporation. Be careful not to overmix once you add the flour, as this can lead to a denser cake. For added flavor, you might also include a teaspoon of almond extract.
Serving Suggestions
This pound cake is delightful on its own, but you can elevate it by serving with fresh berries and a dollop of whipped cream. It pairs beautifully with Easy No-Knead Refrigerator Rolls for a more substantial dessert spread. Consider drizzling a simple glaze over the top for added sweetness or enjoying it alongside a cup of coffee for a comforting treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 5 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to 3 months. To reheat, simply thaw at room temperature or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of My Grandmother'S Real Pound Cake contains roughly 716 calories, with 11g protein, 115g carbohydrates, and 7g fat. It is an excellent source of protein (21% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and vitamin C.
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 different types of flour for this pound cake?
While the recipe calls for plain flour, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour, as it may alter the cake's density and flavor. If gluten-free is a priority, there are gluten-free flour blends that can work as a substitute.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter after adding flour or not incorporating enough air during the creaming process. Ensure to cream the margarine and sugar thoroughly and be gentle when mixing in the flour. Also, using large eggs is crucial, as smaller eggs could lead to a drier, denser texture.
How can I tell when my pound cake is done baking?
To check if your pound cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter. Additionally, the edges of the cake should start to pull away from the pan, and the top should be golden brown.
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).