This classic pound cake recipe, shared by Jewel Long and adapted by Elaine Gallaspy, is a rich, buttery, and delightfully tender dessert perfect for any occasion. Made with simple pantry staples like sugar, flour, eggs, Crisco, and margarine, it yields two loaf cakes or one impressive tube cake. Its texture is fluffy yet dense, making it ideal for slicing. The recipe includes a delicious variation for a Coconut Pound Cake, adding almond and coconut flavorings with a generous amount of flaked or freshly grated coconut for a tropical twist. Whether enjoyed plain or dressed up, this heirloom-style cake brings tradition and flavor to your table.
Ingredients
- 3 cups flour
- 3 cups sugar
- 5 eggs
- 1 cup milk
- ½ cup vegetable shortening (Crisco)
- 1 cup margarine (or butter, softened)
- ⅛ tsp salt
- ½ tsp baking powder
- 1 tbsp vanilla
Coconut Variation
- ½ tsp almond flavoring
- ¼ tsp coconut flavoring
- 7 oz sweetened flake coconut (or 1 cup freshly grated coconut)
Instructions
Step 1: Prepare Ingredients
- Preheat oven to 325°F (163°C).
- Grease and flour 2 loaf pans or 1 tube pan.
Step 2: Cream Base
- Mix 3 cups sugar, ½ cup Crisco, and 1 cup margarine until smooth.
- Add 5 eggs one at a time, beating well after each addition until light and fluffy.
Step 3: Combine Dry & Wet
- In a separate bowl, combine 3 cups flour, 1/8 tsp. salt, and ½ tsp. baking powder.
- Alternate adding the dry mix and 1 cup milk to the creamed mixture, ending with flour.
- Stir in 1 tbsp. vanilla.
Step 4: Pour and Bake
- Pour batter into prepared pans.
- Bake at 325°F for 1 to 1½ hours, until a toothpick inserted comes out clean.
Optional Step: Coconut Pound Cake Variation
- Add ½ tsp. almond flavoring, ½ tsp. coconut flavoring, and 7 oz. Angel Flake Coconut or 1 cup freshly grated coconut to the batter before baking.
Tips
- Substitute butter for margarine for a richer flavor.
- Add ½ cup sour cream for extra moisture.
- For a nutty twist, fold in ½ cup finely chopped pecans.
- Top with a light glaze made of powdered sugar and coconut milk.
- To make it dairy-free, use plant-based margarine and coconut milk.
Transcription of the Original Recipe
Read or copy the transcription
3 c. flour 3 c. sugar 5 eggs 1 c. milk 1/2 c. Crisco 1 c. margarine 1/8 tsp. salt 1/2 tsp. baking powder 1 tbsp. vanilla Mix sugar, Crisco, and margarine well. Then add eggs one at a time, beating well after each addition, until light and fluffy. Add mixture of flour, salt, and baking powder alternately with milk, ending with flour. Bake at 325° 1 - 1½ hours. Makes 2 loaf pans or 1 tube pan. Jewel Long Variation: Coconut Pound Cake To above recipe add ½ tsp. almond flavoring, ½ tsp. coconut flavor- ing, 7 oz. Angel Flake Coconut or 1 c. freshly grated coconut. Elaine Gallaspy CAKE - POUND AND COCONUT VARIATION 134
From Transcription to Instructions
The original directions were a short, no-frills list, so we broke that quick note into smaller steps in the instructions to make the order easier to follow: we tell you to preheat and grease pans before you start and we set aside the dry mix so you can add the flour and milk alternately without scrambling. The instructions also point out when to stir in the vanilla and how to check doneness (toothpick comes out clean), which keeps the rhythm simple while staying true to the recipe.
Nutrition
Calories: 425kcalCarbohydrates: 52gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 100mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 400IUCalcium: 45mgIron: 1.5mg
