Ingredients2 h 45 m servings 677 cals
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt(R)).
- 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.
Per Serving: 677 calories; 35.6 g fat; 82.9 g carbohydrates; 8.1 g protein; 135 mg cholesterol; 386 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 us...
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 br...
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 wh...