Ruby'S Favorite Pound Cake
A moist, fluffy pound cake with rich vanilla and almond flavors, perfect for special occasions or a sweet treat with coffee or tea.
Ingredients
Instructions
- Bring eggs, Crisco, margarine, and milk to room temperature.
- Cream together sugar, Crisco, and margarine until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift flour and baking powder together.
- Add flour alternately with milk, beating well after each addition.
- Add vanilla and almond flavoring.
- Pour batter into a greased and floured tube pan.
- Place in a cold oven (do not preheat).
- Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool before removing from the pan.
Tips & Substitutions
To ensure a perfectly moist pound cake, make sure all ingredients are at room temperature before mixing. If you prefer a lighter texture, consider replacing half the margarine with unsweetened applesauce. For a touch of citrus, add a teaspoon of lemon zest to the batter. Be sure to use a tube pan for even baking, as it helps the cake rise evenly and creates a lovely crust.
Serving Suggestions
This pound cake is delightful served plain, but you can elevate it with a dusting of powdered sugar or a light glaze made from powdered sugar and milk. Pair it with fresh berries or a scoop of vanilla ice cream for a decadent dessert. For a refreshing twist, serve it alongside a dollop of whipped cream and browse more American recipes to complement your meal.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby'S Favorite Pound Cake contains roughly 300 calories, with 7g protein, 54g carbohydrates, and 1g fat. It is a good source of iron (17% of the Daily Value) and protein (13% 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 butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in this pound cake recipe. Just keep in mind that butter will give the cake a richer flavor. Make sure to use unsalted butter for the best results, and allow it to soften to room temperature before creaming it with the sugar.
How can I prevent the cake from sticking to the pan?
To prevent sticking, ensure that you thoroughly grease and flour the tube pan before pouring in the batter. You can also use a non-stick baking spray that contains flour. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
What can I do if my cake is too dense?
If your pound cake turns out too dense, it may be due to overmixing the batter or not incorporating enough air when creaming the butter and sugar. Next time, try mixing just until combined and be cautious when adding the flour. Additionally, ensure your baking powder is fresh to provide the necessary rise.
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).