The Easiest Pound Cake Ever
A moist, buttery pound cake with a tender crumb, perfect for gatherings or everyday treats, featuring rich flavors and simple ingredients for all baking levels.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine sugar and Crisco until well blended.
- Add eggs one at a time, beating well after each addition.
- Gradually mix in the plain flour and self-rising flour alternately with the milk, beginning and ending with the flours.
- Pour the batter into a greased and floured loaf pan.
- Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using butter instead of Crisco, although this may alter the texture slightly. You can substitute whole milk with buttermilk for a tangy twist. Ensure your eggs are at room temperature for better incorporation. If you want to add some zest, try incorporating lemon or vanilla extract for an enhanced flavor profile, reminiscent of American recipes.
Serving Suggestions
This pound cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream and fresh berries. It pairs beautifully with Lamar's Ice Cream for a refreshing dessert combo. You can also enjoy it toasted with a spread of butter or jam for breakfast or an afternoon snack.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 4 days. If you want to keep the cake longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of The Easiest Pound Cake Ever contains roughly 1507 calories, with 24g protein, 273g carbohydrates, and 22g fat. It is an excellent source of vitamin C (91% of the Daily Value), iron (65% of the Daily Value), and calcium (64% of the Daily Value). Note that it is relatively high in sodium, at 779mg per serving (34% 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?
Yes, you can substitute all-purpose flour for the plain flour, but avoid using only self-rising flour unless you adjust the leavening agents. A mix of whole wheat flour can also add a nuttier flavor, though it may change the cake's texture.
How can I tell 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 moist crumbs. Additionally, the edges should start to pull away from the pan, and the top should be golden brown.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, ensure you properly aerate the butter and sugar mixture by creaming them well. Overmixing the batter after adding flour can also cause density; mix just until combined. Lastly, be cautious about measuring flour accurately to prevent packing.
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).