Serves a Crowd

Poor Students’ Pound Cake

May 17, 2011
3 Ratings
  • Serves 8-10
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”.

What You'll Need
  • • 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
  1. Preheat the oven to 350 degrees F. Butter a Loaf baking dish or a 9-inch cake form.
  2. 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.
  3. Alternately mix-in flour and milk; starting and finishing with flour. If using, add vanilla and the lemon or orange zest.
  4. When all the ingredients are well incorporated, fold- in the oil (it makes the batter smooth and shiny).
  5. 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.
Rusty H. October 17, 2016
Oh no! I misspelled your name, Kukla, and I can't figure out how to edit my post. I'm so sorry. Please forgive me.