Small Pound Cake
A moist, tender pound cake with a delicate lemon flavor, perfect for dessert or tea time, appealing to those who enjoy rich, buttery baked goods.
Ingredients
Instructions
- Cream oleo and Crisco together.
- Add 1 1/2 cups sugar and beat well.
- Add eggs one at a time, beating well after each addition.
- Add milk alternately with flour and baking powder, mixing after each addition.
- Beat the batter well after adding each ingredient.
- Blend in lemon extract.
- Beat well again.
- Pour the batter into a prepared baking pan and bake at 325°F for 55 minutes.
Tips & Substitutions
For a lighter texture, ensure the butter and Crisco are at room temperature before creaming. You can substitute the oleo with unsalted butter if desired. If you want a different flavor, consider using vanilla extract instead of lemon. To prevent sticking, line your baking pan with parchment paper. If you prefer a more moist cake, add a tablespoon of yogurt or sour cream to the batter.
Serving Suggestions
This small pound cake is perfect for tea time and pairs beautifully with a cup of coffee or tea. Serve it plain or dusted with powdered sugar for a simple presentation. You can also drizzle with a lemon glaze or serve with fresh berries for added flavor. It makes a great base for a layered dessert, similar to the Anniversary Cake.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or microwave in short intervals until warm, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Small Pound Cake contains roughly 233 calories, with 4g protein, 49g carbohydrates, and 3g fat. It is a good source of calcium (19% of the Daily Value) and vitamin C (18% 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 milk in this recipe?
Yes, you can substitute sweet milk with almond milk or any other milk of your choice. However, keep in mind that it may slightly alter the flavor and texture of the cake. Full-fat milk will give you the best results, but low-fat options can work as well.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing the batter. Ensure that your oven is properly calibrated and that you bake the cake until a toothpick inserted in the center comes out clean. Avoid overmixing once flour is added, which can lead to a dense texture.
Is it necessary to use Crisco in this recipe?
While Crisco adds moisture and richness, you can replace it with an equal amount of unsalted butter or margarine. This will slightly change the texture, but the cake will still be delicious. If you're looking for a healthier option, consider using coconut oil as an alternative.
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).