Pixie Pound Cake
Pixie Pound Cake is a rich, buttery dessert with a tender crumb and a hint of lemon flavoring. Its moist texture and sweet aroma make it perfect for afternoon tea or special occasions, delighting guests with its classic comfort and subtle citrus notes.
Ingredients
Instructions
- Cream the Crisco, butter, and sugar until light and fluffy.
- Add eggs, one at a time, and beat well after each addition.
- Sift together the plain flour, salt, and baking powder.
- Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- Stir in vanilla and lemon flavoring and beat well.
- Pour the batter into a tube pan and bake at 325°F for 1 1/2 hours.
Tips & Substitutions
For a lighter texture, ensure your butter and Crisco are at room temperature before creaming. If you don't have lemon flavoring, you can substitute with an additional teaspoon of vanilla or a splash of lemon juice. For a fun twist, consider adding chocolate chips or nuts to the batter. This cake also pairs beautifully with Chocolate Cake And Icing for an indulgent dessert spread.
Serving Suggestions
Serve the Pixie Pound Cake plain or dusted with powdered sugar for a simple presentation. It’s delightful with a side of fresh berries or a scoop of vanilla ice cream, making it a versatile dessert. For a light accompaniment, consider pairing it with a refreshing Frozen Champagne Salad, which complements the cake's richness perfectly.
Storage & Reheating
Store the Pixie Pound Cake in an airtight container at room temperature for up to 5 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place slices in the microwave for a few seconds or warm in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pixie Pound Cake contains roughly 497 calories, with 5g protein, 61g carbohydrates, and 24g fat. It is a good source of calcium (19% of the Daily Value) and protein (10% 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 butter instead of Crisco in this recipe?
Yes, you can substitute all of the Crisco with butter. This may slightly change the texture, making it richer, but it will still be delicious. Just ensure the butter is softened to room temperature for the best results.
What can I use if I don’t have plain flour?
If you don’t have plain flour, you can use cake flour for a lighter texture or all-purpose flour if that's what you have on hand. If using all-purpose flour, consider adding a tablespoon of cornstarch per cup to mimic cake flour's properties.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs, the cake is ready. If there’s wet batter on the toothpick, bake for a few more minutes and check again.
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).