Whipped Pound Cake
Whipped Pound Cake is a light, fluffy dessert with a rich buttery flavor, thanks to whipped margarine. Its tender crumb and subtle sweetness make it perfect for special occasions or everyday indulgence, appealing to those who love classic baked goods with a smooth, moist texture.
Ingredients
Instructions
- Grease and flour a tube pan.
- Preheat the oven to 325°F (160°C).
- Using an electric mixer, beat the sugar, whipped margarine, Crisco, and eggs until very well combined.
- Ensure to use whipped margarine, as it is the secret to the cake's light texture, since no baking powder or soda is used.
- Add the flour and milk alternately, then mix in the vanilla and lemon flavoring.
- Pour the batter into the prepared tube pan.
- Bake at 325°F (160°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure you use whipped margarine, as it significantly contributes to the cake's fluffiness. If you prefer a buttery flavor, consider substituting the margarine with unsalted butter, but the texture may differ slightly. For a more pronounced lemon taste, feel free to adjust the lemon flavoring to your liking. This whipped pound cake can also be complemented with a glaze for added sweetness.
Serving Suggestions
Serve slices of the whipped pound cake plain or with a dollop of whipped cream and fresh berries for a delightful treat. It pairs beautifully with Chicken & Dumplings for a comforting meal. For a more decadent option, drizzle with a lemon glaze or serve with a scoop of vanilla ice cream. This cake is perfect for afternoon tea or as a dessert after dinner.
Storage & Reheating
Allow the whipped pound cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh, and store it at room temperature for up to three days. If you want to keep it longer, consider refrigerating it for up to a week or freezing it for up to three months. To reheat, simply slice and warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Whipped Pound Cake contains roughly 439 calories, with 6g protein, 55g carbohydrates, and 17g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of iron and protein. It also contributes 3g of dietary fiber toward your daily target.
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, you can use all-purpose flour in place of plain flour without any issue. The cake will still turn out delicious, but if you prefer a denser texture, you might want to sift the flour before measuring to ensure it is light and airy.
Is it necessary to use whipped margarine?
Using whipped margarine is recommended as it helps achieve the cake's light texture. If you only have regular margarine or butter, you can still use it, but the cake may not be as fluffy. Just ensure to cream it well with the sugar.
How can I tell when the 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 sides of the pan, and the top should be golden brown.
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).