Polly Simmons Pound Cake
A rich, buttery pound cake with subtle lemon flavor, perfect for family gatherings or tea time, offering moist texture and classic elegance.
Ingredients
Instructions
- Sift the flour three times, adding the baking powder before the third sift.
- In a large bowl, cream together the butter, Crisco, and salt.
- Add eggs one at a time, beating well after each addition.
- Alternate adding milk and the sifted flour mixture, beginning and ending with the flour.
- Stir in lemon extract and vanilla.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes.
- Cool the cake for 5 minutes before removing from the pan.
Tips & Substitutions
To achieve a light and airy pound cake, ensure that your butter and Crisco are at room temperature before creaming. You can substitute half of the butter with unsweetened applesauce for a healthier option. Be sure to sift the flour as directed to prevent lumps and ensure an even texture. For added flavor, consider incorporating a splash of almond extract along with the lemon extract.
Serving Suggestions
Polly Simmons Pound Cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a refreshing dessert. It also complements a cup of tea or coffee, making it a perfect afternoon treat. For a twist, try drizzling a lemon glaze over the top or serving it alongside a scoop of vanilla ice cream. Browse more American recipes for additional dessert ideas.
Storage & Reheating
Store any leftover 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 for up to 3 months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Polly Simmons Pound Cake contains roughly 400 calories, with 8g protein, 82g carbohydrates, and 6g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 525mg per serving (23% 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 a different type of flour for this pound cake?
While all-purpose flour is recommended for the best texture, you can substitute with cake flour for a softer cake. If using whole wheat flour, consider mixing it with all-purpose flour to maintain lightness, as whole wheat can make the cake denser.
What should I do if my cake sinks in the middle?
A sinking cake often results from overmixing the batter or not baking it long enough. Ensure you mix just until combined and check your oven temperature with a thermometer to confirm it’s accurate. If your cake sinks, you can still serve it; just slice it into pieces and top with fruit or whipped cream to hide the imperfections.
How can I make this cake more flavorful?
Consider adding citrus zest, such as lemon or orange, to the batter for an extra burst of flavor. You can also mix in spices like nutmeg or cinnamon, or even fold in chocolate chips for a decadent twist. These additions can elevate the taste while keeping the essence of the classic pound cake intact.
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).