Sue'S Pound Cake
Sue's Pound Cake offers a rich, buttery flavor with hints of lemon and vanilla, perfect for family gatherings or afternoon tea, delivering moistness and classic comfort.
Ingredients
Instructions
- Cream the sugar, margarine, and Crisco shortening together with a mixer.
- Add eggs, one at a time, beating well after each addition.
- Alternate adding flour with the milk, lemon flavoring, and vanilla flavoring until the batter is smooth.
- Pour the batter into a well-greased and floured tube pan.
- Bake for 1 1/2 hours at 300°F.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. Ensure your eggs are at room temperature for better incorporation. To prevent a dry cake, do not overmix the batter once the flour is added. If you prefer a lighter texture, sift the flour before measuring. This cake pairs well with a light glaze or fresh fruit.
Serving Suggestions
Serve Sue's Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It also makes a great accompaniment to a cup of tea or coffee. For a festive touch, consider pairing it with Christmas Strawberry Salad for a refreshing contrast. The dense texture of the cake holds up well to toppings like fruit compote or chocolate sauce.
Storage & Reheating
To store leftover pound cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Pound Cake contains roughly 2008 calories, with 3g protein, 37g carbohydrates, and 210g fat. It is an excellent source of vitamin C (23% of the Daily Value). Note that it is relatively high in sodium, at 1257mg per serving (55% 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 all-purpose flour instead of plain flour?
Yes, all-purpose flour can be used instead of plain flour for this recipe. The texture may be slightly different, but it will still yield a delicious cake. If you want to mimic the characteristics of plain flour, you can remove 2 tablespoons of the all-purpose flour and replace it with cornstarch.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter, using too much leavening agent, or not baking long enough. To prevent this, mix the batter just until combined, ensure you use the right amount of ingredients, and bake until a toothpick inserted comes out clean. If it happens, you can still enjoy the cake as a trifle layered with cream and fruit.
Can I freeze Sue's Pound Cake?
Absolutely! Sue's Pound Cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator or at room temperature for a few hours before serving.
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).