5 Egg Pound Cake
A rich, moist pound cake with buttery flavor and subtle citrus notes, perfect for entertaining or a sweet everyday treat for family and friends.
Ingredients
Instructions
- Flour and grease a tube cake pan.
- Preheat oven to 350°F (175°C).
- Mix sugar and Crisco until well combined.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding flour and baking powder mixture with milk, starting and ending with flour.
- Add vanilla flavoring and lemon flavoring.
- Mix all ingredients until smooth.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have Crisco, unsalted butter can be used as a substitute, but ensure it's softened. To enhance flavor, consider adding a tablespoon of fresh lemon zest along with the lemon flavoring. If you prefer a different twist, try incorporating almond extract instead of vanilla for a unique taste.
Serving Suggestions
This 5 Egg Pound Cake is delightful on its own but can be served with a light dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. Pair it with fresh berries or a scoop of vanilla ice cream for a delicious dessert. It also makes a great accompaniment to a cup of tea or coffee for an afternoon treat.
Storage & Reheating
Once completely cooled, store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight and warm slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of 5 Egg Pound Cake contains roughly 219 calories, with 4g protein, 49g carbohydrates, and 2g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 579mg per serving (25% 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 a different type of flour for this recipe?
While plain flour is recommended for its structure, you can substitute it with cake flour for a more tender crumb. If using whole wheat flour, consider mixing it with all-purpose flour to maintain texture and moisture.
What should I do if my cake is too dense?
A dense cake often results from overmixing the batter or not measuring ingredients accurately. Ensure you mix just until combined and measure flour using the spoon-and-level method. Also, check your oven temperature with a thermometer to ensure it's accurate.
Can I make this cake ahead of time?
Yes, this pound cake actually improves in flavor after a day or two. You can bake it in advance and store it as instructed. Just cover it well to keep it moist, and it will be ready to serve when needed.
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).