World'S Best Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor. Perfect for gatherings or a comforting treat at home, this cake boasts a moist texture and a golden crust. Its timeless appeal makes it a favorite for both casual and special occasions.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, salt, and baking powder.
- Alternately add the flour mixture and sweet milk to the creamed mixture, beginning and ending with the flour mixture.
- Stir in vanilla.
- Pour batter into a greased and floured large tube pan.
- Bake at 325°F (163°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your shortening and sugar are creamed well until fluffy. If you don’t have sweet milk, you can substitute with regular milk mixed with a bit of sugar or use buttermilk for added flavor. Consider adding lemon zest or almond extract for a twist. This recipe can also be made using half butter for a richer taste.
Serving Suggestions
Serve slices of this delicious pound cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of tea or coffee. You can also enjoy it alongside a slice of Bite Size Fruit Cake for a festive treat or as a sweet addition to brunch alongside Christmas Cherry Salad.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw it at room temperature and warm individual slices in the microwave for a few seconds or in a toaster oven for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of World'S Best Pound Cake contains roughly 357 calories, with 4g protein, 43g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 496mg per serving (22% 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
Why did my pound cake collapse?
A collapsed pound cake can be due to overmixing the batter, which incorporates too much air, or underbaking. Ensure you follow the baking time and check with a toothpick. Additionally, using room temperature ingredients helps the cake rise properly.
Can I use whole wheat flour instead of plain flour?
While you can substitute whole wheat flour, it may result in a denser pound cake. For best results, try using a mix of whole wheat and all-purpose flour or use white whole wheat flour, which is lighter and maintains a better texture.
How can I add flavor variations to my pound cake?
You can enhance the flavor of your pound cake by adding spices like cinnamon or nutmeg, or by incorporating zest from citrus fruits. For a chocolate version, consider folding in cocoa powder or chocolate chips into the batter for a delightful twist.
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).