Quick Pound Cake
A moist, buttery pound cake with a hint of lemon, perfect for dessert or tea time. Its rich flavor and tender crumb make it a favorite for gatherings and family occasions, offering a simple yet classic treat that can be enjoyed plain or with toppings.
Ingredients
Instructions
- Mix the sugar, butter (or Crisco), eggs (one at a time), and lemon extract until well combined.
- Alternately add the sifted flour (which has been sifted 3 times), buttermilk, baking powder, soda, and salt to the mixture, mixing well after each addition.
- Pour the batter into a greased tube pan or 2 loaf pans.
- Bake at 325°F (or 350°F) for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until fluffy. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Sifting the flour multiple times helps aerate it, contributing to a tender crumb. You can also add a teaspoon of vanilla extract for extra flavor, reminiscent of Butter Pound Cake.
Serving Suggestions
This quick pound cake is delightful on its own or can be served with fresh berries and whipped cream for an elegant dessert. It pairs beautifully with coffee or tea for a cozy afternoon treat. For a festive touch, drizzle with a lemon glaze or serve alongside a scoop of vanilla ice cream to elevate your dessert experience.
Storage & Reheating
Once cooled, wrap the pound cake in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice and microwave each piece for about 10-15 seconds, or warm in an oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Pound Cake contains roughly 108 calories, with 3g protein, 19g carbohydrates, and 3g fat. It is a good source of calcium (12% 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 fat instead of butter?
Yes, you can substitute butter with Crisco or any other vegetable shortening. This will result in a slightly different texture, but it can still yield a delicious cake. Just make sure to cream it well with the sugar for the best results.
What should I do if my cake is too dense?
A dense cake can result from overmixing or not incorporating enough air during the creaming process. Ensure you beat the butter and sugar until fluffy before adding eggs, and mix just until combined after adding the flour and buttermilk. Also, consider checking the freshness of your leavening agents like baking powder and soda.
Can I freeze the pound cake?
Absolutely! To freeze, wrap the cooled pound cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight, then bring it to room temperature before serving for the best taste and texture.
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).