Lemon Crunch Pound Cake
A moist, tender lemon pound cake with a crunchy sugar crust, perfect for teatime or special occasions, offering bright lemon flavor and rich texture.
Ingredients
Instructions
- Cream sugar and Crisco together until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon flavoring.
- Gradually add sifted cake flour, 1/2 cup at a time, beating after each addition.
- Pour batter into a greased and floured tube pan.
- Bake in a preheated oven at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra lemony flavor, consider adding the zest of one lemon to the batter. If you don't have cake flour, you can substitute by using all-purpose flour and removing 2 tablespoons for each cup. Make sure to sift the flour multiple times for a lighter texture. Be careful not to overmix the batter after adding the flour to maintain its fluffiness.
Serving Suggestions
This Lemon Crunch Pound Cake is delightful on its own or can be served with a dollop of whipped cream and fresh berries for an elegant dessert. It pairs beautifully with Strawberry Ice for a refreshing contrast. For a brunch treat, serve it alongside coffee or tea. You can also enjoy it with a light lemon glaze drizzled on top for added sweetness.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but be sure to wrap it tightly to prevent it from drying out. To reheat, simply microwave a slice for about 10-15 seconds or warm it in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Crunch Pound Cake contains roughly 990 calories, with 19g protein, 211g carbohydrates, and 9g fat. It is an excellent source of iron (60% of the Daily Value), vitamin C (51% of the Daily Value), and protein (39% of the Daily Value). It also contributes 7g 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 butter instead of Crisco in the recipe?
Yes, you can substitute butter for Crisco in equal amounts. However, using butter will give the cake a richer flavor. Make sure to cream it well with the sugar until light and fluffy for the best texture.
What can I do if my pound cake is dense?
A dense pound cake can result from overmixing the batter or not correctly measuring the flour. Ensure you measure your flour accurately by spooning it into the measuring cup and leveling it off. Also, avoid overbeating after adding flour to keep the cake light.
Can I freeze Lemon Crunch Pound Cake?
Absolutely! You can freeze the pound cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving for the best texture.
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).