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.

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Recipe Summary

prep:
15 mins
cook:
2 hrs
additional:
15 mins
total:
2 hrs 30 mins
Servings:
14
Yield:
1 tube cake
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Ingredients

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

Directions

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

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  • 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; protein 5.7g; carbohydrates 64.3g; fat 22.9g; cholesterol 102.7mg; sodium 292.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2020
Easy to make and delicious Read More
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