Daisy'S Lemon Pound Cake
A moist and flavorful lemon pound cake with a tender crumb, perfect for afternoon tea or special occasions, showcasing bright lemon flavor and buttery richness.
Ingredients
Instructions
- Cream Crisco and sugar together until light and fluffy.
- Add beaten egg yolks and lemon extract to the creamed mixture and mix well.
- Gradually add the dry ingredients (flour with salt) and buttermilk (with soda), mixing until smooth.
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold the beaten egg whites into the batter gently until combined.
- Pour the batter into a greased tube pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the lemon flavor, consider adding the zest of one lemon to the batter. If you don't have Crisco, unsalted butter can be used as a substitute, but cream it well with the sugar. Ensure the eggs are at room temperature for better incorporation. For a lighter texture, sift the flour before measuring. This cake also pairs beautifully with Blueberry Or Cherry Tart for a delightful dessert spread.
Serving Suggestions
This lemon pound cake is delicious on its own but can be served with a dusting of powdered sugar or a light lemon glaze for added sweetness. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It also makes a great companion to a cup of tea or coffee, making it perfect for afternoon gatherings.
Storage & Reheating
Store any leftover lemon pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Daisy'S Lemon Pound Cake contains roughly 585 calories, with 15g protein, 122g carbohydrates, and 5g fat. It is an excellent source of vitamin C (36% of the Daily Value), protein (30% of the Daily Value), and iron (30% of the Daily Value), and a good source of calcium and potassium. It also contributes 6g of dietary fiber toward your daily target.
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 regular milk instead of buttermilk?
Yes, you can use regular milk, but to mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5-10 minutes before using. This will provide the necessary acidity for a tender cake.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much liquid in the batter. Make sure to bake until a toothpick comes out clean and avoid overmixing the batter after adding the dry ingredients. It's also essential to ensure your oven is calibrated correctly.
Can I add additional flavors or mix-ins to the cake?
Absolutely! You can fold in poppy seeds for a lemon-poppy seed version or add chopped nuts for extra texture. Just be mindful not to alter the wet-to-dry ingredient ratio too much to maintain the cake's structure.
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).