Pearl'S Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for dessert, tea time, or special occasions, appealing to all age groups.
Ingredients
Instructions
- Cream together margarine, Crisco, and sugar.
- Add eggs, one at a time, beating well after each addition.
- Mix in milk and vanilla until combined.
- Gradually add flour, one cup at a time, mixing until well blended.
- Pour batter into a greased and floured tube pan.
- Place in a cold oven, set temperature at 300°F, and bake until lightly brown and a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, make sure to cream the margarine and Crisco thoroughly, incorporating air into the mixture. If you prefer a richer flavor, consider substituting half of the margarine with butter. You can also add a pinch of salt to enhance the sweetness of the cake. This pound cake is versatile and pairs beautifully with toppings like fresh berries or whipped cream.
Serving Suggestions
Serve slices of this delicious pound cake with a dusting of powdered sugar or a dollop of whipped cream for added flair. It pairs wonderfully with coffee or tea for a delightful afternoon treat. For a more decadent dessert experience, consider serving it alongside a scoop of vanilla ice cream or with a drizzle of chocolate sauce, making it a perfect complement to Chocolate Fudge Delight.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil to keep it moist. Alternatively, you can place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For reheating, slice and warm pieces in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pearl'S Pound Cake contains roughly 600 calories, with 8g protein, 88g carbohydrates, and 9g fat. It is an excellent source of iron (28% of the Daily Value) and calcium (24% of the Daily Value), and a good source of vitamin C and protein.
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 butter instead of margarine and Crisco?
Yes, you can substitute all the margarine and Crisco with an equal amount of unsalted butter for a richer flavor. Just keep in mind that the texture might be slightly different, but it will still yield a delicious cake.
How can I tell when the cake is done baking?
The cake is done when it is lightly browned on top, and a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, continue baking and check every 5 minutes until it’s fully cooked.
Can I add flavors or mix-ins to this pound cake?
Absolutely! You can enhance the flavor by adding citrus zest, such as lemon or orange, or mix in chocolate chips, nuts, or dried fruits for added texture and taste. Just fold in your chosen ingredients after combining the wet and dry ingredients.
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).