Pound Or Plain Cake
A rich, moist pound cake with buttery and vanilla flavors, perfect for teatime or special occasions, suiting those who enjoy classic, dense desserts.
Ingredients
Instructions
- Cream the butter and Crisco together until smooth.
- Add sugar and continue creaming until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add the milk and sifted flour alternately, beginning and ending with the flour.
- Mix in vanilla and lemon flavoring thoroughly.
Tips & Substitutions
For best results, ensure your butter and Crisco are at room temperature for easier creaming. You can substitute half of the butter with margarine for a lighter cake. If you don’t have evaporated milk, use regular milk, but be aware it may alter the texture slightly. Consider adding a pinch of salt to enhance flavors further. For a twist, try incorporating some citrus zest or using almond extract instead of vanilla.
Serving Suggestions
This pound cake is delightful when served plain, but you can dress it up with a dusting of powdered sugar or a drizzle of Chocolate Sauce For Ice Cream. Pair it with fresh berries and whipped cream for a refreshing dessert. For a unique twist, consider serving it alongside a Gin Fizz cocktail for a lovely brunch pairing.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and freeze for up to 3 months. To reheat, let it thaw at room temperature, then warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Or Plain Cake contains roughly 1606 calories, with 21g protein, 244g carbohydrates, and 15g fat. It is an excellent source of protein (42% of the Daily Value), iron (40% of the Daily Value), and calcium (38% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 574mg per serving (25% 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?
While plain flour works best for this recipe, you can experiment with cake flour for a lighter texture. However, avoid using self-rising flour unless you adjust the baking powder accordingly, as it could affect the cake's rise and density.
How can I make this cake more flavorful?
To enhance flavor, consider adding spices like cinnamon or nutmeg. You can also fold in chocolate chips or nuts for texture. If you love citrus, try increasing the lemon flavoring or adding orange zest for a refreshing twist.
What can I do if my cake didn't rise properly?
If your cake didn't rise, it might be due to expired baking powder or not creaming the butter and sugar long enough. Ensure all ingredients are fresh and at room temperature, and avoid overmixing after adding flour, as this can lead to a denser 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).