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Barbara's Golden Pound Cake

Rated as 4.61 out of 5 Stars

"I made this recipe up many years ago when I was wanting a pound cake recipe that wasn't so dry. There is no salt or baking powder or soda called for. This makes a very large pound cake and gets its volume from beating. If you have a stand mixer, let it run the whole time you put the ingredients together. This cake always gets requested and raved over."
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Ingredients

1 h 30 m servings 538 cals
Original recipe yields 14 servings (1 - 10 inch Bundt pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.
  4. To make the lemon glaze: Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.

Nutrition Facts


Per Serving: 538 calories; 23.2 g fat; 77.3 g carbohydrates; 6.2 g protein; 116 mg cholesterol; 131 mg sodium. Full nutrition

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Reviews

Read all reviews 121
  1. 143 Ratings

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Most helpful positive review

Excellent recipe!!! The first one I attempted was a lemon cake. When I poured it into the bundt pan I saw that the batter was too much to fill the pan so I filled it to where I thought was enou...

Most helpful critical review

I bake a lot of cakes and this one went in the trash. It was terrible-- it did not taste like a pound cake at all. Please do not waste your time or effort in baking this cake. It does not dese...

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Excellent recipe!!! The first one I attempted was a lemon cake. When I poured it into the bundt pan I saw that the batter was too much to fill the pan so I filled it to where I thought was enou...

Great pound Cake! My first time cooking it. I didn't have shortening and neither lemon extract, anyway I went ahead and made this cake using 1 1/2 cup of butter and added 1/2 tsp. of baking powe...

I bake a lot of cakes and this one went in the trash. It was terrible-- it did not taste like a pound cake at all. Please do not waste your time or effort in baking this cake. It does not dese...

I printed this recipe at Christmas time, his cake was such a hit with my husband and the rest of my family that I have made it at least 20 times since then! Perfect cake if you want something th...

This is a true pound cake, dense and moist. Made this cake to serve to my customers in my restaurant and got rave reviews. It's a keeper!! I added roasted pecans to the batter and topped the ...

~Great~ pound cake. And huge! Enough for a couple of days even in a large family. I was looking for a pound cake that was similar to a lemon-tinged cake that my grandmother used to make. Very...

This recipe is wonderful. Very moist--heavy and light at the same time. I've been making pound cakes for 35 years and this is one of the best.

PERFECT. WONDERFUL. DELICIOUS! Thanks for sharing this recipe! I did make one change in the glaze. I used 2 c powdered sugar, 1/3 c. lemon juice, 1T water and 2T butter. I can't say en...

TIPS: I used all butter,no shortening. Allow the butter and sugar to cream while you gather the other ingredients. Cream until it's light and fluffly. Use room temp. eggs for increased volumt...