Pixie Pound Cake

Name: Pixie Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Crisco; 1/2 c. butter; 3 c. sugar; 6 eggs; 1 tsp. vanilla; 3 1/4 c. plain flour; 1/2 tsp. salt; 1/2 tsp. baking powder; 1 c. milk; 1/2 tsp. lemon flavoring

Eats Now Editorial Team · 1877 kcal · Baking & Desserts

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Pixie Pound Cake – a delicious recipe with Crisco, butter, sugar, eggs, vanilla, flour. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 c. Crisco
1/2 c. butter
3 c. sugar
6 eggs
1 tsp. vanilla
3 1/4 c. plain flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. milk
1/2 tsp. lemon flavoring

1
Cream the Crisco, butter and sugar until light and fluffy. Add eggs, one at a time; beat well.
2
Sift flour, salt and baking powder.
3
Add to creamed mixture alternately with milk.
4
Add vanilla and lemon flavoring; beat well.
5
Bake in a tube pan at 325u00b0 for 1 1/2 hours.

1877

kcal

Calories

Fat

334

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. Crisco, 1/2 c. butter, 3 c. sugar, 6 eggs, and more.

Yes, Pixie Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1877 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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