Pound Cake(Cold Oven)
A rich, buttery pound cake with lemon and vanilla flavors, perfect for any occasion. Its dense texture and sweet aroma make it a favorite among dessert lovers.
Ingredients
Instructions
- Cream together the sugar, salt, margarine, and Crisco.
- Add eggs, one at a time; beat well after each addition.
- Add lemon flavoring and vanilla flavoring.
- Add 2 cups sifted flour and 1 cup milk alternately, beginning and ending with flour.
- Sift baking powder and 1 cup flour; add all at once to the batter.
- Pour batter into a greased and floured 10-inch tube pan.
- Line the pan with wax paper if desired, then put in a cold oven.
- Bake for 1 hour and 45 minutes at 325°F.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted. You can substitute half of the margarine with unsalted butter for a richer flavor. If you prefer a different flavor profile, consider adding almond extract instead of lemon. When incorporating the flour and milk, do so gradually to avoid lumps in the batter. This pound cake pairs beautifully with Ladylocks (Small Creme Rolls) for dessert.
Serving Suggestions
This pound cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a drizzle of glaze for added sweetness. Serve it alongside fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. It also pairs well with a cup of tea or coffee, making it a wonderful addition to brunch or afternoon gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it in plastic wrap and place it in the freezer for up to 3 months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake(Cold Oven) contains roughly 341 calories, with 4g protein, 49g carbohydrates, and 15g fat. It is an excellent source of calcium (26% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1000mg per serving (43% 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 a different type of flour for this recipe?
While plain flour is recommended for a classic pound cake texture, you can experiment with cake flour for a lighter result. However, avoid using whole wheat flour as it may alter the flavor and density significantly.
What should I do if my cake is too dry?
If your pound cake turns out dry, it may be due to overbaking. To keep it moist next time, check for doneness a few minutes before the suggested baking time by inserting a toothpick; it should come out clean but not dry. You can also brush the finished cake with a simple syrup for added moisture.
How can I add a twist to this classic pound cake recipe?
For a flavor twist, consider adding chocolate chips or nuts to the batter. You can also experiment with citrus zest, such as orange or lime, to give the cake a refreshing note. For a festive touch, try incorporating spices like cinnamon or nutmeg.
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).