Sherry'S Old Fashioned Pound Cake
Sherry's Old Fashioned Pound Cake offers a rich, moist texture with a classic buttery flavor, enhanced by subtle sweetness and vanilla. Ideal for dessert tables or afternoon tea, it appeals to those who enjoy traditional, comforting baked goods with a tender crumb and golden crust.
Ingredients
Instructions
- Cream together the butter or margarine, Crisco, sugar, and eggs (adding eggs one at a time).
- Sift together the flour, salt, and baking powder.
- Add the flour mixture to the creamed mixture, alternately with milk and vanilla, beginning and ending with flour.
- Mix well with a hand mixer.
- Pour the batter into a greased and floured tube pan.
- Bake at 325°F for 1 1/2 hours.
- Cool in the pan before removing.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of Crisco, you can substitute with an equal amount of butter. Make sure to sift the flour to avoid lumps and ensure a light texture in your pound cake. If you want to add a bit of zest, incorporate lemon or orange extract for a citrusy twist.
Serving Suggestions
This pound cake pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert. You can also serve it with a drizzle of chocolate sauce or alongside coffee for a perfect afternoon treat. Consider enjoying it with a slice of The Best Chocolate Pie for a sweet dessert spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap individual slices in plastic wrap and freeze them. To reheat, simply let it thaw at room temperature or warm it gently in the microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Sherry'S Old Fashioned Pound Cake contains roughly 506 calories, with 5g protein, 57g carbohydrates, and 24g fat. It is a good source of calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 493mg per serving (21% 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 fat instead of butter or margarine?
Yes, you can use vegetable oil or coconut oil as a substitute for butter or margarine, but this may slightly alter the flavor and texture. Keep in mind that using oil will result in a denser cake, so adjust your expectations accordingly.
What can I do if my pound 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. To prevent this, mix until just combined and avoid overworking the flour. Make sure your ingredients are at room temperature as well for a lighter texture.
Can I add flavors like chocolate or nuts to this recipe?
Absolutely! You can fold in chocolate chips or chopped nuts like walnuts or pecans after mixing the batter. Just ensure that any add-ins are evenly distributed to maintain the cake's texture. This recipe is versatile and allows for various flavor adaptations.
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).