Real Good Pound Cake
A moist, tender pound cake with rich buttery flavor, perfect for gatherings or as a sweet treat with coffee. Easy to prepare with simple ingredients.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a Bundt pan.
- Beat all the ingredients together until well combined.
- Pour the batter into the prepared Bundt pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. You can substitute the Crisco oil with an equal amount of melted butter for a richer flavor. If you don't have self-rising flour, use all-purpose flour with 2 1/2 teaspoons of baking powder and a pinch of salt. This pound cake is versatile and pairs beautifully with Raspberry Bread Pudding.
Serving Suggestions
Serve the pound cake plain, dusted with powdered sugar, or topped with a dollop of whipped cream. It also pairs wonderfully with fresh berries or a scoop of vanilla ice cream. For an indulgent twist, consider spreading a layer of Peach Delight Frosting on top for added flavor. Enjoy it with coffee or tea for a delightful afternoon treat.
Storage & Reheating
Allow the pound cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months. To reheat, thaw at room temperature and warm in the oven briefly to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Real Good Pound Cake contains roughly 534 calories, with 7g protein, 72g carbohydrates, and 25g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and protein.
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?
Yes, you can use all-purpose flour if you don't have self-rising flour on hand. Just add 2 1/2 teaspoons of baking powder and a pinch of salt for every 2 1/2 cups of all-purpose flour to mimic the self-rising effect.
How do I know when the pound cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Baking times can vary based on your oven, so start checking at the 40-minute mark to avoid overbaking.
Can I add flavors or mix-ins to the pound cake?
Absolutely! You can add vanilla extract, lemon zest, or almond extract for additional flavor. If you like, fold in chocolate chips or chopped nuts into the batter before baking for a delightful twist.
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).