Wilma'S Pound Cake
Wilma's Pound Cake is a classic, moist dessert with rich buttery flavor and tender crumb. Perfect for any occasion, it pairs beautifully with fresh fruit or a dusting of powdered sugar. Its simple ingredients and traditional method make it a comforting choice for family gatherings and celebrations.
Ingredients
Instructions
- Cream shortening in a bowl until light and fluffy.
- Add sugar, 2 tablespoons at a time, beating continuously.
- Add eggs, one at a time, beating until light and fluffy.
- Add flour and milk alternately, beating well after each addition and adding baking powder and salt with the last flour addition.
- Beat in flavoring and continue beating for 3 minutes.
- Pour batter into a greased, waxed, paper-lined tube pan.
- Bake at 350°F for 1 hour or until the cake tests done.
- Cool for 10 minutes and remove from pan to a cooling rack.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening, though it may alter the texture slightly. If you don't have milk, almond or coconut milk can be good substitutes. Ensure all ingredients are at room temperature for better incorporation. For added flavor, you can mix in vanilla or lemon extract during the final beating stage.
Serving Suggestions
Wilma's Pound Cake is delightful on its own but can be enhanced with fresh berries or a dusting of powdered sugar. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a special touch, serve alongside a slice of Rhubarb Strawberry Pie for a delicious dessert duo.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Wilma'S Pound Cake contains roughly 432 calories, with 8g protein, 68g carbohydrates, and 14g fat. It is a good source of iron (19% of the Daily Value), protein (16% of the Daily Value), and calcium (11% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's best to use a blend of both to maintain the cake's lightness while adding some whole grain benefits.
What can I do if my cake is too dry?
If your pound cake turns out dry, you can drizzle a simple syrup over the slices to add moisture. Alternatively, serving with a fruit compote or whipped cream can help balance the texture and enhance the flavor.
How can I ensure my cake rises properly?
To ensure your cake rises well, make sure to cream the shortening and sugar thoroughly until light and fluffy, and add the eggs one at a time. Also, ensure your baking powder is fresh and your oven is at the correct temperature before baking.
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).