Smith Island Pound Cake
Smith Island Pound Cake is a rich, buttery dessert with delicate vanilla and moist texture, perfect for celebrations or afternoon tea. Its classic flavor appeals to all.
Ingredients
Instructions
- Cream butter, shortening, and sugar until fluffy.
- Add egg yolks, salt, and vanilla; mix well.
- Gradually add flour, alternating with water and evaporated milk, blending well after each addition.
- Fold in stiffly beaten egg whites.
- Pour batter into a large greased and floured tube pan.
- Place in cold oven, then turn oven to 325 degrees Fahrenheit.
- Bake for about 2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, ensure your butter and shortening are at room temperature for easier creaming. If you don't have evaporated milk, you can substitute it with a mix of regular milk and cream. Be careful not to overmix once you add the beaten egg whites, as this helps maintain the cake's light texture. For a twist, consider adding lemon zest for a refreshing flavor.
Serving Suggestions
Slice the Smith Island Pound Cake and serve it with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with Sweet Cream Biscuits for a stunning brunch spread. Enjoy it with a cup of coffee or tea, making it a perfect afternoon treat or a delicious finish to any meal.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, slice the cake and warm it gently in the microwave for about 10-15 seconds, just until slightly warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Smith Island Pound Cake contains roughly 593 calories, with 8g protein, 99g carbohydrates, and 16g fat. It is an excellent source of calcium (30% of the Daily Value) and iron (27% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 944mg per serving (41% 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 for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter cake. However, avoid using whole wheat flour, as it may affect the cake's density and flavor.
What should I do if my cake is sinking in the middle?
If your cake is sinking, it could be due to underbaking or overmixing the batter. Make sure to bake it for the full time specified and perform the toothpick test to ensure it's fully cooked. Also, avoid overmixing after adding the egg whites to keep the structure intact.
How can I add flavor variations to the pound cake?
You can easily add flavor variations by incorporating extracts like almond or lemon, or mix in spices such as cinnamon or nutmeg. For a fruity twist, consider folding in some blueberries or diced apples for a delightful surprise, reminiscent of Apple Cinnamon Pound 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).