Pound Cake(Moist, Whipped Margarine And Crisco)
A moist, rich pound cake with a tender crumb, featuring a delightful vanilla flavor. Perfect for family gatherings, teatime, or special occasions.
Ingredients
Instructions
- Cream whipped margarine, Crisco, and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternate adding flour and milk to the mixture, starting and ending with flour.
- Stir in vanilla extract.
- Save 1/2 cup of batter for the icing.
- Pour the batter into a greased and floured loaf pan.
- Bake at 300°F for approximately 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of whipped margarine, or a combination of both. If you're looking for a lighter version, you can substitute half of the Crisco with unsweetened applesauce. Ensure all ingredients are at room temperature for better mixing. When creaming the margarine and sugar, beat until it's really fluffy to incorporate air for a lighter cake.
Serving Suggestions
This moist pound cake is delightful on its own, but you can enhance it further by serving with a dollop of whipped cream or a side of Herbed Butter. It pairs beautifully with coffee or tea, making it a perfect afternoon treat. For a festive touch, consider serving it alongside Carnation Banana Wafer Pudding for dessert.
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 place it in the freezer, where it can last for up to 3 months. To reheat, slice and warm in the microwave for about 10-15 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake(Moist, Whipped Margarine And Crisco) contains roughly 555 calories, with 7g protein, 77g carbohydrates, and 20g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and iron. It also contributes 3g of dietary fiber toward your daily target.
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 the best option for the right texture, you can experiment with cake flour for a lighter crumb. However, avoid whole wheat flour as it will change the cake's density and moisture content.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick or cake tester inserted into the center comes out clean. Additionally, the edges should pull away slightly from the sides of the pan, and the top should be golden brown.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing the batter. Ensure you follow the baking time closely and check for doneness. Also, avoid overmixing after adding the flour, as this can lead to a dense cake that may collapse.
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).