This is my favorite cake recipe--my grandmother made it all the time. It is a great lemon pound cake that's not too sweet.



Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Grease a tube pan.

  • Sift flour and salt together into a bowl. Mix milk and lemon extract together in a separate bowl.

  • Combine sugar, butter, and shortening in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating until well combined. Mix in the flour mixture alternately with the milk mixture, beginning and ending with flour. Spread batter in the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours. Do not open the oven door while the cake is baking. Cool briefly in the pan before inverting onto a wire rack to cool completely.

Cook's Note:

This cake is really big! It is a recipe for the old-fashioned Bundt(R) pans that come in 2 pieces, with removable sides.

Nutrition Facts

480 calories; 22.9 g total fat; 103 mg cholesterol; 292 mg sodium. 64.3 g carbohydrates; 5.7 g protein; Full Nutrition