Serves a Crowd

Poor Students’ Pound Cake

Name: Poor Students’ Pound Cake
Yield: Serves 8-10
Cuisine: American
Ingredients: • 2 and1/2 tablespoons butter, melted; • 1 tablespoon vegetable oil; • 1 tablespoon sour cream; • 1 large egg; • 1 cup milk; • 2 cups all-purpose flour; • 1 cup sugar; • ½ teaspoon baking powder; • ½ teaspoon baking soda; • Pinch of salt; • 3 tablespoons any jam (I like Raspberry Seedless Jam); • 1 teaspoon vanilla extract (if a student has one)?; • Zest of 1 lemon or orange

by: Kukla

May 17, 2011

3.3

3 Ratings

Serves 8-10

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Author Notes

Every dinner, in my opinion, even an inexpensive one, needs some kind of dessert.
Here is a very inexpensive, but tasty Pound Cake from my recipes.
My granddaughter just finished the second year of college.
During the year she lives on campus, and every two weeks I cook and bake for her and her roommates. When I and my husband arrive with a load of all their favorite goodies, my granddaughter announces: “Grandmas food is here”, and there is a party right away.
A few dishes she already learned how to cook or bake and she always calls me with questions. When she emails me a picture of her dish, I say:” It is a masterpiece”.
—Kukla

What You'll Need

Ingredients

• 2 and1/2 tablespoons butter, melted
• 1 tablespoon vegetable oil
• 1 tablespoon sour cream
• 1 large egg
• 1 cup milk
• 2 cups all-purpose flour
• 1 cup sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 3 tablespoons any jam (I like Raspberry Seedless Jam)
• 1 teaspoon vanilla extract (if a student has one)?
• Zest of 1 lemon or orange

Directions

Preheat the oven to 350 degrees F. Butter a Loaf baking dish or a 9-inch cake form.
In a bowl combine flour, salt, baking powder and baking soda; mix well. In another bowl steer butter and sugar; steer-in the egg, sour cream and jam.
Alternately mix-in flour and milk; starting and finishing with flour. If using, add vanilla and the lemon or orange zest.
When all the ingredients are well incorporated, fold- in the oil (it makes the batter smooth and shiny).
Pour the batter to the baking dish and transfer to the oven. Bake on the middle rack for about 45 minutes.

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2 Reviews

Rusty H. October 17, 2016

Dear Kulka, Your granddaughter is so very lucky -- and so am I to have your recipe! I am 40 years out of college, but still in need of a good end-of-the-month treat and this is perfect. Depending on what jar of homemade jam or marmalade we have open, the cake is a little different each time I bake it. When things are citrusy (lemon jelly, grapefuit marmalade, etc.), I may use my beloved fiori de Sicilia instead of vanilla. Sometimes almond extract or lemon oil or orange oil, etc. finds its way into the cake. Your recipe seems indestructible; it's always delicious. My husband, family, neighbors, colleagues, friends, and I all send you our gratitude and compliments! Love to you and yours.