English Pound Cake
A classic, moist pound cake with a delicate lemon flavor, perfect for teatime or special occasions, showcasing a rich, buttery texture and tender crumb.
Ingredients
Instructions
- Beat Crisco and sugar until well combined and creamy.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl, mix flour with soda and salt.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour.
- Add lemon juice and blend well.
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Grease and flour two medium loaf pans.
- Pour the batter into the prepared pans.
- Bake in a 350°F oven for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter pound cake, consider substituting half of the Crisco with unsalted butter for a richer flavor. You can also use whole milk instead of buttermilk, but the cake may be slightly less tender. Ensure all ingredients are at room temperature to achieve the best texture. If you want to add extra flavor, a teaspoon of vanilla extract can enhance the cake's sweetness.
Serving Suggestions
This English Pound Cake is delightful on its own but pairs beautifully with fresh berries and a dollop of whipped cream for an elegant dessert. You can also serve it with a slice of lemon or a drizzle of glaze for added sweetness. For a tea party, consider serving alongside Yummy Sweet Potatoes or Date Tarts for a delightful spread.
Storage & Reheating
Store any leftover 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, thaw the cake overnight in the refrigerator, then warm individual slices in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of English Pound Cake contains roughly 1392 calories, with 30g protein, 285g carbohydrates, and 18g fat. It is an excellent source of vitamin C (74% of the Daily Value), protein (60% of the Daily Value), and iron (54% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1310mg per serving (57% 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 fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter for a richer flavor. If using butter, make sure to cream it well with the sugar to achieve a light and airy texture in the cake.
What can I do if I don't have buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using in the recipe.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the cake should have a golden-brown color and spring back when gently pressed in the center.
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).