This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
14
Yield:
1 - 10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.

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  • In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.

  • Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Nutrition Facts

498 calories; protein 6.5g; carbohydrates 65.2g; fat 23.8g; cholesterol 75.7mg; sodium 227.9mg. Full Nutrition
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Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2006
One of the BEST pound cakes I've ever made! Very moist and delicious. I added 1 pkg instant lemon pudding along with 1 tsp lemon juice to the batter and it was fabulous! Thanks for a great recipe!:o) Read More
(80)

Most helpful critical review

Rating: 1 stars
09/26/2006
Even after leaving the cake in the oven twenty minutes longer than the recipe called for the middle still didn't cook all the way through! Followed the recipe to a T but i guess i did do something wrong cause it was pretty much a disaster. Also the lemon taste was way too profound. If i'd ever try this cake again i'd put in half the lemon extract if any. Read More
(9)
78 Ratings
  • 5 star values: 52
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
02/01/2006
One of the BEST pound cakes I've ever made! Very moist and delicious. I added 1 pkg instant lemon pudding along with 1 tsp lemon juice to the batter and it was fabulous! Thanks for a great recipe!:o) Read More
(80)
Rating: 5 stars
12/31/2003
This is delicious. The ingredients don't list salt but since I didn't have self rising flour a substitute is to add baking powder and salt to all-purpose flour which is what I did. No additional salt was required though. The only thing I should have done differently is keep it in the oven maybe 5 minutes less because the outside got a little too dark; other than that...perfect! Thanks Rhonda! Read More
(64)
Rating: 5 stars
01/12/2004
This recipe was very good. I didn't have self rising flour so I used all purpose and added 1/2 tsp. of baking soda. Cake came out great. I also don't like lemon so I added Tsp of Orange and a Tsp of Vanilla. Wonderful Flavor. Read More
(60)
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Rating: 5 stars
11/11/2003
A very moist cake and and a favorite at social events. I do have a comment on the directions. It tells me to sift the all purpose flour self rising flour and salt. No where in the ingredients is salt mentioned or how much to use. I neved added salt and it tastes great. Read More
(30)
Rating: 5 stars
01/16/2004
This recipe is fantastic. I even called my mom to tell her that her recipe (that was passed on from her grandmother) has seen its last generation because I won't use it anymore. This cake comes out dense like a pound cake but soft and moist like a regular cake. Absolutely wonderful! And it makes a sweet crust on top that is delicious. The only problem that I ran into was putting it into a cold oven and then turning it to 350. It burned on the bottom. Maybe next time I'll put the pan in when the oven is heated up halfway to give the cake a little time to rise but hopefully not burn. Very easy and tasty recipe. Thank you!! (though my mom doesn't thank you) Read More
(25)
Rating: 5 stars
12/23/2003
I have made this cake for every holiday family gathering meeting and special event that I've been to in the last year. This is without a DOUBT just as its name says the BEST pound cake recipe I've come across. Now I get special requests to make this cake for other people when they are entertaining or just want a treat for themselves. Thanks for sharing! Read More
(22)
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Rating: 5 stars
04/14/2005
I have never been a pound cake lover but since my mother-in-law loves it I made this pound cake recipe and it converted me. It is just awesome. I made it last week and it went in an hour. It was moist and so flavorful. I gave the recipe to a friend he made it the next day with the same results-just fabulous. I see that another user "Kerowyn" on 3/11/2005 mentions something in the recipe regarding almond extract but that user must have been rating another recipe because there is no Almond Extract in this recipe only Lemon and Vanilla extracts. Maybe that's why his/her rating was less than perfect. I assure you this recipe is wonderful!! It truly is "The Best Pund Cake" Rhonda "Thank you" for submitting it. Read More
(17)
Rating: 5 stars
11/07/2003
This is a VERY moist cake and very flavorful. It freezes extremely well. It's very good with lemon curd or raspberries. Read More
(14)
Rating: 5 stars
07/12/2003
My sister and I made this the other day and we were very pleased with the way it came out. Lemony. Looked great and moist. It was better the next day my sister having declared "it really is 'the best pound cake'!" after having a slice for breakfast! Read More
(9)
Rating: 1 stars
09/26/2006
Even after leaving the cake in the oven twenty minutes longer than the recipe called for the middle still didn't cook all the way through! Followed the recipe to a T but i guess i did do something wrong cause it was pretty much a disaster. Also the lemon taste was way too profound. If i'd ever try this cake again i'd put in half the lemon extract if any. Read More
(9)
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