Myra'S Cold Oven Pound Cake
A moist, buttery pound cake with subtle vanilla and lemon flavors, perfect for dessert or tea time, appealing to those who enjoy rich, classic baked goods.
Ingredients
Instructions
- Cream the sugar, margarine, and Crisco together until smooth and fluffy.
- Add eggs one at a time, blending well after each addition.
- Alternately add flour and sweet milk to the batter, beginning and ending with flour.
- Stir in vanilla and lemon flavoring or additional vanilla.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F for 1 hour and 15 minutes.
- Put the cake into a cold oven before turning it on to help prevent cracking.
Tips & Substitutions
For a fluffier cake, ensure that the margarine and Crisco are at room temperature before creaming. If you need a substitute for Crisco, you can use additional margarine or unsalted butter. Adding a pinch of salt can enhance the flavor, especially if using unsalted butter. Remember to use a cold oven, as this method helps avoid cracks in the cake's surface.
Serving Suggestions
This pound cake is delightful on its own but also pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a festive touch, serve it with whipped cream and a drizzle of chocolate sauce. It’s perfect for brunch or as a dessert alongside a cup of coffee or tea. Consider browsing more American recipes for complementary dishes.
Storage & Reheating
Once cooled, store the pound cake in an airtight container at room temperature for up to five days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Myra'S Cold Oven Pound Cake contains roughly 804 calories, with 8g protein, 84g carbohydrates, and 2g fat. It is an excellent source of calcium (24% of the Daily Value), vitamin C (23% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 509mg per serving (22% 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 plain flour?
Yes, you can use all-purpose flour instead of plain flour for this recipe. The texture will be slightly different, but it will still yield a delicious cake. If using all-purpose flour, you may want to sift it to remove any lumps and ensure a lighter cake.
What can I substitute for sweet milk?
If you don't have sweet milk, you can use regular milk with a tablespoon of vinegar or lemon juice added to it. Let it sit for about 5 minutes to sour. Alternatively, buttermilk can also be used, which will add a nice tang to the flavor of the cake.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If it has wet batter on it, bake for an additional 5-10 minutes and test again.
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).