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My review
Barbara's Golden Pound Cake
Barbara Jordan
"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 calsOriginal recipe yields 14 servings (1 - 10 inch Bundt pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- 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.
- 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.
- 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 121143 Ratings
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Most helpful positive review
1/3/2006
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
10/27/2005
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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1/3/2006
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...
9/22/2003
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...
10/27/2005
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...
6/16/2002
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...
5/16/2003
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 ...
7/16/2001
~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...
5/19/2003
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.
3/18/2003
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...
4/30/2005
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...