My Sister'S Lemon Pound Cake
A rich, moist lemon pound cake with a tender crumb, infused with bright lemon and vanilla flavors. Perfect for teatime, celebrations, or as a sweet gift, it offers a classic taste with a citrusy twist that appeals to all ages and can be enjoyed plain or with a dusting of powdered sugar.
Ingredients
Instructions
- Cream butter, Crisco, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour and baking powder.
- Alternately add flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Stir in lemon extract and vanilla extract.
- Pour batter into a greased tube pan.
- Bake at 325°F (160°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before removing to a wire rack.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and Crisco thoroughly until fluffy. If you don't have lemon extract, fresh lemon juice and zest can be used as a substitute, adjusting the quantity to taste. Ensure your ingredients are at room temperature for better blending. For a fun twist, consider adding poppy seeds to the batter for a delightful crunch, similar to variations in American recipes.
Serving Suggestions
This lemon pound cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries, like strawberries or blueberries, make a refreshing addition. For a more substantial treat, serve it alongside a cup of tea or coffee. It can also be enjoyed as a delightful dessert after a meal or as a sweet snack throughout the day.
Storage & Reheating
Store leftover lemon 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, simply thaw slices at room temperature or microwave them for a few seconds until warm, keeping the texture soft and moist.
Nutrition & Diet Analysis (per serving)
Each serving of My Sister'S Lemon Pound Cake contains roughly 427 calories, with 7g protein, 74g carbohydrates, and 5g fat. It is a good source of calcium (18% of the Daily Value), protein (13% of the Daily Value), and iron (13% 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 salted butter instead of unsalted butter?
Yes, you can use salted butter, but it may slightly alter the flavor profile of the cake. If you choose to use salted butter, consider reducing the added salt in the recipe to maintain balance.
What can I do if my cake is too dense?
If your lemon pound cake turns out too dense, it may be due to overmixing the batter. Make sure to mix just until combined after adding the flour and milk. Also, check that your baking powder is fresh, as expired leavening agents can prevent proper rising.
How can I add more lemon flavor to the cake?
To enhance the lemon flavor, consider adding more lemon extract or incorporating fresh lemon juice and zest into the batter. You can also drizzle a lemon glaze on top after baking for an extra zesty finish.
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).