This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.

Recipe Summary

30 mins
1 hr 30 mins
2 hrs
1 - 10 inch tube pan


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.

  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.

  • Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

454 calories; protein 5.7g 11% DV; carbohydrates 59.3g 19% DV; fat 21.7g 33% DV; cholesterol 71mg 24% DV; sodium 178.5mg 7% DV. Full Nutrition

Reviews (48)

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52 Ratings
  • 5 star values: 32
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 1 stars
Once cooled it was like a brick. Read More
Rating: 5 stars
I was trying to come back to this recipe. I made it for my daughter's first birthday. I did exactly the way it was intended and it came out soo perfect. I was a little hesitant about 2 tbsps of lemon extract but it was awesome!!! I doubled the recipes and it stayed moist for almost a whole week after. I will definitely be using this recipe again! Thanks! Read More
Rating: 5 stars
I tried this b/c it was way easier and simpler than my other recipe - and it was sooo good! I like that it uses shortening (you can buy trans fat free shortening and then you can feel good about using it!) which atays room temp and there's no planning to it. Baked up wonderfully in a bundt pan cooled for 20 min. in the pan and flipped over. SO SO pretty when you cut it. Delicious flavor. I did 3 T. of lemon juice in place of the 2 T. lemon extract b/c I was out. Great recipe!! Read More
Rating: 5 stars
easy ingredients beautiful color and size plus incredible moistness! A crowd pleaser. Read More
Rating: 5 stars
This is a great recipe! Very moist and rich. I put some hot lemon sauce over it too. But I have added one teaspoon of baking poweder to it. Haven't tried it without though... Read More
Rating: 5 stars
I started using this recipe about 2 years ago and have never had anyone that didn't LOVE it! I think that this is the best recipe ever! Read More
Rating: 4 stars
This is a very nice pound cake reminiscent of the one my grandmother made when I was a child. Made 1/2 recipe and baked in a loaf pan; still takes the full baking time! I followed the suggestion to reduce the sugar (3 cups seems like a lot even for the larger cake) so I added 1 cup instead of 1 1/2 cups as would be enough for a half recipe. Quite sweet good texture and the outside a little bit crispy as it should be. Don't make this if you're looking for somethine exotic but very good as a base for ice cream strawberries or any other topping. Thanks! My grandmother would be proud! Read More
Rating: 5 stars
Very easy to make cake was very moist and rose very high. Read More
Rating: 4 stars
All in all a good receipe but I found the cooking time WAY off. I took it out after an hour and 15 minutes and it was already dry. Maybe my oven but I would certainly recommend checking it after an hour. I followed the receipe exactly with the exception of using sour cream instead of milk and omitting the lemon extract. Will make again but really watch it next time! Read More