A good pound cake with raisins. To keep the raisins from sinking to the bottom, dredge them in flour before you stir them in.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, and salt. Set aside.

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  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk and hot water, mixing just until incorporated. Stir in the raisins.

  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

214 calories; protein 2.9g 6% DV; carbohydrates 32.4g 10% DV; fat 8.6g 13% DV; cholesterol 44mg 15% DV; sodium 120.9mg 5% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/08/2003
I threw in some chopped glace cherries as well and did not have lemon essence so just grated some lemon rind. The guys at work thought it was a nice normal cake for a change instead of the chocolate or rich cakes that I usually take in. Sue Read More
(15)

Most helpful critical review

Rating: 3 stars
08/05/2016
taste was good. but it was quite dry. i would use a lot more raisins. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/08/2003
I threw in some chopped glace cherries as well and did not have lemon essence so just grated some lemon rind. The guys at work thought it was a nice normal cake for a change instead of the chocolate or rich cakes that I usually take in. Sue Read More
(15)
Rating: 5 stars
07/06/2010
Pretty good. I made this cake for my neighbor whose bday is tomorrow. I know she likes lemon pound cakes so I thought I would try this for her. She seemed to really enjoy it. I didn't frost it bc I didn't want it to be too messy but it's nice even without frosting. She really seemed to enjoy it. It is a bit dry but maybe some sour cream or something would address that. She said she would have some for breakfast tomorrow with coffee; it is a bit like a breakfast coffee cake so it's a hit.:o) Thanks for the recipe! Read More
(7)
Rating: 5 stars
01/11/2013
I baked this cake following the recipe. I just added a bit more milk than it said and a few more drops of lemon extract b/c I could tase the flavor of the uncooked flour. Still the recipe was amazing!!! Read More
(1)
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Rating: 4 stars
07/25/2019
Cut sugar down to 1 1/4 cup and it was still sweet enough. Used 1 cup plain yogurt and 1/2 Cup of milk instead of the milk and water. It wasn t dry and tasted really good. Will def make again! Read More
Rating: 5 stars
01/31/2014
This was so easy and turned out great. I made it with soy milk and fake butter since we have a dairy allergy in the family and it worked just fine that way. Read More
Rating: 3 stars
08/05/2016
taste was good. but it was quite dry. i would use a lot more raisins. Read More
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Rating: 5 stars
11/14/2015
I made this 3 times in just a few weeks and everyone that tried it loved it. Such a great easy recipe. Read More
Rating: 5 stars
06/11/2018
I made this. It was so tasty and the texture is perfect. I just added 1 tbsp of cinnamon to it since I like the mixed taste of cinnamon and raisin and used less sugar. Read More