Poor Man'S Pound Cake(Do Not Preheat Oven. Do Not Sift Ingredients. Do Not Grease
A simple, moist pound cake with buttery sweetness, ideal for casual gatherings or everyday dessert, requiring minimal ingredients and no sifting or greasing.
Ingredients
Instructions
- Combine flour, baking powder, oleo, sugar, milk, and eggs in a large bowl.
- Blend at high speed of mixer for 10 minutes.
- Bake in a tube or Bundt pan at 350°F for 1 hour.
Tips & Substitutions
For a lighter texture, ensure your oleo is softened but not melted. If you don't have oleo, unsalted butter can be used as a substitute. Adding a teaspoon of vanilla extract can enhance the flavor. To avoid overmixing, you can combine the dry ingredients separately before adding them to the wet mix, but it's not necessary. This cake is great for beginners and fits well into American recipes.
Serving Suggestions
Serve this rich pound cake plain or dusted with powdered sugar for a simple treat. It pairs beautifully with fresh fruit or a scoop of ice cream. For a special touch, consider serving it alongside a slice of Basic Shortbread or drizzling it with a homemade glaze. It makes a delightful dessert for any occasion or a sweet addition to brunch.
Storage & Reheating
Store any 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 freeze for up to three months. When reheating, allow it to thaw in the refrigerator overnight, then warm slices in the microwave for about 10-15 seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Poor Man'S Pound Cake(Do Not Preheat Oven. Do Not Sift Ingredients. Do Not Grease contains roughly 366 calories, with 8g protein, 76g carbohydrates, and 5g fat. It is an excellent source of vitamin C (43% of the Daily Value), calcium (35% of the Daily Value), and iron (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 616mg per serving (27% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To lighten it, consider using half whole wheat and half all-purpose flour. This will add some nutritional benefits while still maintaining a good balance.
What if I don't have a tube or Bundt pan?
If you don't have a tube or Bundt pan, you can use a regular 9x5-inch loaf pan instead. Just keep an eye on the baking time, as it may take slightly less or more time to bake through. A toothpick inserted in the center should come out clean.
How can I make this cake more flavorful?
To enhance the flavor, consider adding a tablespoon of vanilla extract or a teaspoon of almond extract to the batter. You can also incorporate citrus zest, such as lemon or orange, for a refreshing twist. Adding spices like nutmeg or cinnamon can also elevate the taste.
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).