3 Lemon Pound Cake
A moist and tangy lemon pound cake with a tender crumb, perfect for teatime or special occasions, showcasing fresh lemon flavors and a light, fluffy texture.
Ingredients
Instructions
- Beat egg whites until stiff.
- In a separate bowl, mix Crisco, sugar, and egg yolks, well beaten.
- Add orange and lemon extracts, lemon juice from three lemons, milk, flour, baking powder, and salt. Mix well.
- Fold in beaten egg whites gently.
- Pour batter into a loaf pan and bake in a 350°F oven for 45 minutes.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks. If you don't have butter flavor Crisco, unsalted butter can be used, but the cake may lack the same richness. You can replace the milk with almond or oat milk for a dairy-free option. Adding a pinch of baking soda can help if your baking powder is older, ensuring proper rising. Try pairing this cake with a fresh fruit dip for blackberries for a delightful contrast.
Serving Suggestions
Serve the lemon pound cake plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with fresh berries and whipped cream, making for a lovely dessert. For a refreshing twist, consider serving it alongside a scoop of lemon sorbet. This cake is perfect for afternoon tea or as a light dessert after a hearty meal.
Storage & Reheating
To store leftovers, wrap the cooled lemon pound cake in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, consider freezing individual slices. To reheat, microwave a slice for 10-15 seconds or warm it in a preheated oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of 3 Lemon Pound Cake contains roughly 234 calories, with 6g protein, 53g carbohydrates, and 1g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1133mg per serving (49% 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 eggs instead of separated eggs?
Using whole eggs will yield a denser cake, which may not rise as well. The separated eggs help create a fluffier texture by incorporating air into the egg whites, making it lighter. If you prefer, you can experiment, but be prepared for a different outcome.
What can I substitute for lemon extract?
If you don't have lemon extract, you can use the zest of one lemon to enhance the flavor. Alternatively, a splash of lemon juice can work in a pinch, but it might slightly alter the cake's consistency. Adjust sugar slightly if using additional liquid.
Is it necessary to sift the flour?
Sifting the flour helps aerate it, resulting in a lighter cake. It also removes any lumps. If you're short on time, you can skip this step, but be sure to spoon the flour into your measuring cup to avoid compacting it.
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).