Trudy'S Pound Cakes
A rich, buttery pound cake with classic vanilla flavor, perfect for special occasions or everyday indulgence, appealing to those who enjoy moist, dense baked goods.
Ingredients
Instructions
- Cream sugar, Crisco, and margarine together until light and fluffy.
- Add eggs, one at a time, and beat well after each addition.
- Add flour alternately with canned milk, starting with flour and ending with flour.
- Add vanilla extract and mix well.
- Pour batter into a greased and lightly floured 10-inch tube pan.
- Place the pan in a cold oven and bake at 325°F (163°C) for 1 hour and 20 minutes, or longer if needed.
Tips & Substitutions
For a lighter texture, ensure your butter flavor Crisco and margarine are at room temperature before creaming with sugar. If you prefer a richer flavor, consider using unsalted butter instead of margarine. You can substitute half of the canned milk with sour cream for added moisture and richness. Use a kitchen scale for precise measurements, especially for flour.
Serving Suggestions
This pound cake is delicious on its own, but you can serve it with fresh berries or a drizzle of icing for an extra touch. It pairs beautifully with Cherry Treats for a delightful dessert spread. For a tea time treat, consider serving alongside a cup of tea or coffee, making it a perfect addition to brunch or afternoon gatherings.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Trudy'S Pound Cakes contains roughly 1947 calories, with 22g protein, 254g carbohydrates, and 50g fat. It is an excellent source of vitamin C (82% of the Daily Value), protein (44% of the Daily Value), and iron (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 690mg per serving (30% 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 in this recipe?
While plain flour is recommended for the best texture, you can substitute with cake flour for a lighter pound cake. However, avoid using whole wheat flour as it may alter the density and crumb structure of the cake.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing the batter. Ensure you bake until the cake is fully set and a toothpick comes out clean. Also, mix just until combined to avoid incorporating too much air, which can lead to sinking.
How can I add flavor variations to this pound cake?
You can easily customize this pound cake by adding citrus zest, such as lemon or orange, or spices like cinnamon or nutmeg. For a chocolate twist, fold in cocoa powder or chocolate chips. Experimenting with extracts like almond or coconut can also create delightful variations.
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).