-
-
My review
The Best Pound Cake
RBLAIR
"This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 498 calsOriginal recipe yields 14 servings (1 - 10 inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 498 calories; 23.8 g fat; 65.2 g carbohydrates; 6.5 g protein; 76 mg cholesterol; 228 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6271 Ratings
-
-
-
-
-
Most helpful positive review
2/1/2006
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 r...
Most helpful critical review
9/22/2006
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 somet...
Most helpful
Most positive
Least positive
Newest
2/1/2006
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 r...
2/25/2002
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 addit...
1/9/2004
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...
5/28/2001
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...
1/16/2004
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 ...
12/2/2001
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 rec...
4/14/2005
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 wa...
11/18/2000
This is a VERY moist cake, and very flavorful. It freezes extremely well. It's very good with lemon curd or raspberries.