Plain Or Chocolate Pound Cake
A moist and rich pound cake featuring classic vanilla flavor, perfect for dessert or tea time, suitable for family gatherings and special occasions.
Ingredients
Instructions
- Cream the sugar, margarine, and shortening together.
- Add milk to the creamed mixture.
- Sift together the flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture.
- Add eggs one at a time, mixing well after each addition.
- Pour batter into a greased pan.
- Bake at 350°F (175°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To achieve a lighter texture, ensure that your margarine and shortening are at room temperature before creaming. If you prefer, you can substitute half of the margarine with unsalted butter for added richness. For a chocolate version, add 1 cup of cocoa powder to the flour mixture. For best results, use a stand mixer to thoroughly combine ingredients.
Serving Suggestions
Serve slices of pound cake plain or dusted with powdered sugar for a simple dessert. It pairs beautifully with fresh berries and a dollop of whipped cream. For a more indulgent treat, drizzle with Thick 'N Rich Hot Fudge Sauce or serve alongside a scoop of American Ice Cream. This cake also makes a delightful accompaniment to coffee or tea.
Storage & Reheating
Store 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 freeze for up to 2 months. To reheat, simply thaw in the refrigerator overnight and warm slices in the microwave for 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Or Chocolate Pound Cake contains roughly 373 calories, with 4g protein, 49g carbohydrates, and 5g fat. It is a good source of calcium (17% of the Daily Value), iron (13% of the Daily Value), and vitamin C (12% 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 whole wheat flour instead of plain flour?
Yes, you can substitute up to half of the plain flour with whole wheat flour for a healthier option. Keep in mind that this may alter the texture slightly, making it denser, but it will still be delicious.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Make sure to bake the cake until a toothpick inserted in the center comes out clean, and mix just until combined after adding the eggs to avoid incorporating too much air.
Can I add flavors other than vanilla?
Absolutely! You can experiment with different extracts like almond or lemon for a unique twist. Additionally, incorporating orange zest or spices like cinnamon can enhance the flavor profile of your pound cake.
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).