This prized recipe was highly sought after in Eden, North Carolina. My great-grandma will haunt me forever for making this public, but it's too good to keep to myself.

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
1 hr
total:
2 hrs 45 mins
Servings:
12
Yield:
1 9-inch tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt®).

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  • Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.

  • Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan.

  • Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.

Nutrition Facts

677 calories; protein 8.1g 16% DV; carbohydrates 82.9g 27% DV; fat 35.6g 55% DV; cholesterol 134.9mg 45% DV; sodium 385.5mg 15% DV. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 4 stars
04/07/2013
This was a good pound cake though I cannot vouch for the baking time. There are only the two of us, so I baked this is muffin tins for 20 minutes so I could freeze the little cakes for future use. Tasty as a base for fresh strawberries and whipping cream. Thanks for sharing! Read More
(10)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/07/2013
This was a good pound cake though I cannot vouch for the baking time. There are only the two of us, so I baked this is muffin tins for 20 minutes so I could freeze the little cakes for future use. Tasty as a base for fresh strawberries and whipping cream. Thanks for sharing! Read More
(10)
Rating: 5 stars
03/28/2015
Thank you Starfighter for graciously giving us this recipe; it was fantastic! I served it with sliced fresh peaches, gently sugared. I think next time I'll add a pinch of mace, because that's what my grandmother always did with her pound cakes. And perhaps your great grandmother Gunn,given where she is now,doesn't mind at all that you gave it to the world to share. Thanks again. Read More
(3)
Rating: 5 stars
07/28/2016
07-26-16 Delicious! I was looking for an easy but delicious pound cake and I found it with this recipe. I halved the recipe and got three (6"x3.5") pans. I had a bunch of fresh peaches we brought home from Kentucky that I wanted to top the cake with. It was wonderfully dense and moist at the same time. It baked with a nice crust and sliced like a dream. A great recipe that I will be using again. Read More
(2)
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Rating: 5 stars
06/26/2018
It was great. Did 1/2 recipe & used a regular (9 x 5 approx.) loaf pan. Baked up like a dream - about 45-50 min. It sagged a bit when I touched with finger for done-ness so grabbed a toothpick which came out clean so I pulled it out then. Nice and buttery ( I used only butter) and in place of milk I used half 'n half. No problem getting out of pan. I added a bit of almond extract - about 1/2 tsp or so; left out lemon. Conclusion - either I'm getting a lot quicker at making pound cakes or this one was just plain easy/ straightforward. It was used as a base for "Raspberry Trifle" from this site. Read More
(1)
Rating: 5 stars
12/31/2018
Made this as part of a strawberry shortcake trifle. Absolutely delicious. I used one loaf for the trifle & ended up eating the second all by itself it was so good! Read More
Rating: 5 stars
08/20/2020
This recipe is amazing! So delicious. Love it. Will definitely be a keeper. Thanks for sharing Read More
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Rating: 4 stars
07/04/2020
I have never made a pound cake before and even though it turned out well, I have to say that the next time I make it I will use two Bundt pans because it completely overflowed the one I put it in, making a HUGE mess of burned batter on my baking stone on the rack under it. It also took two hours instead of 90 minutes which caused the top/bottom to burn a bit. It's a great tasting cake though. Read More
Rating: 5 stars
11/14/2017
I have made this recipe twice and it is the best pound cake recipe I have EVER made!! YUMMY!! Read More
Rating: 5 stars
04/13/2019
This is a delicious pound cake. It is very easy to make and probably will freeze well. Read More