Lemon Pound Cake
Lemon Pound Cake offers a moist, dense crumb infused with bright lemon flavor, perfect for dessert or tea time. Its tender texture and citrus aroma make it a delightful treat for gatherings or everyday indulgence, appealing to citrus lovers and fans of classic baked goods.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Mix dry ingredients together: cake flour and baking powder.
- Cream together sugar, margarine, and Crisco until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon flavoring.
- Alternately add sweet milk and flour mixture to the creamed mixture, mixing well after each addition.
- Pour batter into a prepared loaf pan or bundt pan.
- Bake for 1 hour and 30 minutes. Do not open the oven door for the first hour.
Tips & Substitutions
To ensure a light and fluffy texture, make sure your margarine and Crisco are at room temperature before creaming them with sugar. If you want a more natural lemon flavor, consider using fresh lemon zest instead of lemon flavoring. For a slight variation, you can substitute half the cake flour with almond flour for a nutty twist.
Serving Suggestions
This Lemon Pound Cake is delightful on its own, but you can elevate it by serving with fresh berries and a dollop of whipped cream. It also pairs beautifully with Strawberry Jello Salad for a refreshing dessert spread. A cup of tea or coffee complements the cake perfectly, making it an ideal afternoon treat.
Storage & Reheating
Store any leftover Lemon Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pound Cake contains roughly 1230 calories, with 18g protein, 174g carbohydrates, and 50g fat. It is an excellent source of iron (90% of the Daily Value), protein (36% of the Daily Value), and calcium (24% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 883mg per serving (38% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be denser. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for every cup used in the recipe.
What can I substitute for Crisco?
You can substitute Crisco with an equal amount of unsalted butter or coconut oil. This will give the cake a richer flavor. Keep in mind that using butter may slightly alter the texture but will enhance the taste.
Can I add nuts or fruit to the cake?
Absolutely! Chopped nuts like walnuts or pecans can add a nice crunch. You can also fold in some dried cranberries or blueberries for added flavor and a pop of color. Just be sure to adjust the baking time if you add a significant amount of extra ingredients.
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).