Pixy Pound Cake
A rich and moist pound cake with buttery flavor and subtle lemon notes, perfect for family gatherings, tea time, or special occasions.
Ingredients
Instructions
- Cream vegetable shortening, butter, and sugar together.
- Add eggs, two at a time, beating after each addition.
- Sift flour, baking powder, and salt together.
- Add alternately with milk to the creamed mixture.
- Add vanilla and lemon flavoring.
- Beat thoroughly until smooth and well mixed.
Tips & Substitutions
For a lighter texture, ensure your butter and shortening are at room temperature before creaming. You can substitute half of the butter with applesauce for a healthier option or use unsweetened coconut oil for a dairy-free version. If you prefer a flavored twist, consider adding a teaspoon of almond extract alongside the vanilla.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream and fresh berries, making it perfect for brunch or dessert. Consider serving it alongside Bewitching Blueberry Pancakes for a delightful breakfast spread. A cup of coffee or tea complements it wonderfully, enhancing the flavors of the cake.
Storage & Reheating
Store any leftover Pixy Pound Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and microwave briefly until warm, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pixy Pound Cake contains roughly 475 calories, with 10g protein, 91g carbohydrates, and 5g fat. It is an excellent source of iron (27% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium and vitamin C.
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be denser. It's best to use a mix of both for a lighter cake. You may need to add a bit more milk to achieve the right consistency.
How can I make this cake more citrusy?
To enhance the citrus flavor, you can increase the lemon flavoring to 1 teaspoon or add the zest of one lemon to the batter. This will give your Pixy Pound Cake a refreshing tangy note that complements the sweetness beautifully.
Can I make this recipe in advance?
Absolutely! You can bake the Pixy Pound Cake a day ahead of time. Just allow it to cool completely before wrapping it in plastic wrap. This gives the flavors time to meld, and it makes for an easy dessert option when you're entertaining.
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).