Sarah'S Pound Cake
Sarah's Pound Cake is a rich, buttery dessert with a hint of lemon, perfect for family gatherings or special occasions, offering a moist and flavorful crumb.
Ingredients
Instructions
- Cream butter, Crisco, and sugar thoroughly.
- Sift flour once.
- Add dry ingredients to the creamed mixture.
- Sift the flour mixture four more times for lightness.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon extract.
- Gradually add milk, mixing until smooth.
- Pour batter into a prepared loaf pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For optimal texture, ensure your butter and Crisco are at room temperature before creaming, as this creates a lighter batter. If you don’t have lemon extract, vanilla extract can be a suitable substitute. For added flavor, consider incorporating zest from one lemon, or even a splash of almond extract. Remember to sift the flour multiple times for a fluffy pound cake.
Serving Suggestions
Serve slices of Sarah's Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with 'Can'T Stop Eating It' Caramel Corn for a sweet snack combination. You can also enjoy it with coffee or tea for a lovely afternoon treat, or drizzle with a lemon glaze for an extra zing.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sarah'S Pound Cake contains roughly 577 calories, with 12g protein, 110g carbohydrates, and 9g fat. It is an excellent source of iron (40% of the Daily Value), calcium (32% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1007mg per serving (44% 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 or Crisco?
Yes, you can substitute the butter with an equal amount of margarine or a plant-based butter for a dairy-free version. However, using Crisco or a similar shortening is recommended for the desired texture and moisture. Experimenting with different fats can yield unique flavors, so feel free to try what you have on hand.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, ensure you are not overmixing the batter after adding the flour, as this can develop gluten and lead to a heavy texture. Additionally, make sure your baking powder is fresh and properly measured, as this is crucial for leavening. Sifting the flour multiple times, as suggested, also helps to aerate it.
How can I prevent my pound cake from sticking to the pan?
To prevent sticking, thoroughly grease the loaf pan with butter or cooking spray before pouring in the batter. You can also dust the greased pan with a little flour, shaking out the excess, which creates a non-stick barrier. Allowing the cake to cool slightly in the pan before removing it can also help.
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).