Imperial Margarine Pound Cake Recipe
Ingredients
For the Imperial Margarine Pound Cake, you will need the following ingredients: 1 cup of Imperial margarine, 2 cups of sugar, 4 eggs, 2 tsp. of baking powder, 1 tsp. of vanilla extract, 3 cups of cake flour, and one cup of milk.
Instructions
Start by preheating your oven to 350 degrees. Grease and flour one 9-inch cake pan and set aside. In a large bowl, cream together the margarine and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the baking powder, vanilla extract and mix until combined. Gradually add the cake flour, alternating with the milk, beating until the mixture is smooth.
Pour the batter into the prepared cake pan and bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Variations
To make a chocolate version of this pound cake, add 1/2 cup of cocoa powder to the cake flour and reduce the cake flour to 2 1/2 cups. Combine the cocoa powder with the cake flour before adding it to the batter. You can also add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
Serving Suggestion
This Imperial Margarine Pound Cake is delicious served with a dollop of whipped cream or a scoop of your favorite ice cream. You can also top the cake with a simple glaze made with confectioners' sugar, milk, and vanilla extract.
Storage
This cake can be stored in an airtight container at room temperature for up to 5 days. It can also be frozen for up to 3 months. To thaw, simply place the cake in the refrigerator overnight.
Nutrition
One serving of Imperial Margarine Pound Cake provides approximately 400 calories, 18 grams of fat, 54 grams of carbohydrate, and 5 grams of protein. It also contains 3 grams of fiber and 160 milligrams of sodium.
Tips and Tricks
For best results, be sure to use a good quality cake flour, such as Imperial or Gold Medal, for this recipe. It will yield a much lighter and fluffier cake. Be sure to cream the margarine and sugar together until light and fluffy, as this is the key to a moist and tender cake. If you don't have cake flour, you can use all-purpose flour, but the texture of the cake may be slightly denser.
Conclusion
The Imperial Margarine Pound Cake is a classic recipe that is sure to become a family favorite. It is moist, tender, and full of flavor. With just a few simple ingredients and a few minutes of your time, you can have a delicious cake that everyone will love. So go ahead and give this recipe a try!
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