Rating: 4.5 stars
77 Ratings
  • 5 star values: 51
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

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

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 30 mins
prep:
15 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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