Pansy Pound Cake
A rich, buttery pound cake infused with lemon extract, perfect for dessert or teatime gatherings, offering a moist texture and classic flavor that appeals to all ages.
Ingredients
Instructions
- Cream the butter, Crisco, and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon extract.
- Gradually add the flour and salt, mixing until just combined.
- Mix in the milk until the batter is smooth.
- Pour batter into a greased loaf pan.
- Bake in a 325°F (163°C) oven for 1 hour and 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using high-quality butter instead of regular. If you don't have lemon extract, you can substitute with vanilla extract or fresh lemon juice, though the taste will differ slightly. Make sure your butter and eggs are at room temperature for better mixing. Sifting the flour can help create a lighter cake texture, which is particularly beneficial in this Pansy Pound Cake recipe.
Serving Suggestions
Pansy Pound Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of lemon glaze. It pairs beautifully with fresh berries or a dollop of whipped cream for a festive touch. Consider serving it alongside a cup of tea or coffee for a cozy afternoon treat, or browse more American recipes for complementary desserts.
Storage & Reheating
Store leftover Pansy Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. To reheat, simply slice and warm in a microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pansy Pound Cake contains roughly 1989 calories, with 32g protein, 300g carbohydrates, and 74g fat. It is an excellent source of iron (68% of the Daily Value), protein (64% of the Daily Value), and calcium (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1485mg per serving (65% 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 different types of flour for this recipe?
While all-purpose flour is recommended, you can try substituting half with almond flour for a nutty flavor. However, this may alter the texture slightly, so ensure your measurements are accurate to maintain the cake's integrity.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, it could be due to overmixing or too much flour. Make sure to mix just until combined and measure your flour accurately. If you prefer a lighter texture, consider adding an extra egg or using cake flour instead.
How do I know when the pound cake is done baking?
To check if your pound cake is done, insert a toothpick into the center. It should come out clean or with just a few crumbs attached. If it comes out with wet batter, give it more time in the oven, checking every five minutes until done.
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).