Nany'S Pound Cake
Nany's Pound Cake is a rich, moist dessert with buttery flavors and a tender crumb. Its simple yet classic taste makes it perfect for everyday indulgence or special occasions. Topped with cream cheese icing, it appeals to those who love traditional, comforting baked goods.
Ingredients
Instructions
- Start with a cold oven and preheat to 325°F.
- Cream together the butter, Crisco, and sugar until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Alternately add flour and milk to the mixture, mixing well after each addition.
- Add vanilla extract and mix well.
- Grease and flour a tube pan.
- Pour the batter into the prepared pan.
- Bake at 325°F for 1 hour and 15 minutes.
- Allow the cake to cool, then frost with cream cheese icing.
Tips & Substitutions
For a richer flavor, consider using all butter instead of Crisco, or try substituting half of the plain flour with almond flour for a nutty twist. Ensure your eggs are at room temperature for better incorporation into the batter. Also, if you want to add a citrus note, add the zest of a lemon or orange to the batter. This cake pairs beautifully with Angel Mallow Frosting for a delightful finish.
Serving Suggestions
Slice the pound cake and serve it plain, or add a dollop of whipped cream and fresh berries for a refreshing touch. It also pairs well with coffee or tea for a cozy afternoon treat. For a delightful dessert option, try serving it alongside a scoop of ice cream or with a drizzle of chocolate sauce. This cake also complements American recipes like Mushroom Bites perfectly.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it will last for up to three months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Nany'S Pound Cake contains roughly 724 calories, with 12g protein, 119g carbohydrates, and 7g fat. It is an excellent source of iron (38% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium and potassium.
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
Why did my pound cake sink in the middle?
A sinking pound cake may be due to overmixing the batter or adding too many eggs. Ensure you mix just until combined after adding eggs and avoid opening the oven door during baking, as this can cause fluctuations in temperature.
Can I use a different type of flour?
Yes, you can use a gluten-free flour blend to make this recipe gluten-free. However, the texture may differ slightly. If you prefer a lighter cake, you can substitute part of the plain flour with cake flour.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted in the center comes out clean or with a few crumbs. Additionally, the edges 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).