This is my adaptation of my favorite classic pound cake recipe. This is not difficult to make, even though it's made from scratch, and it always gets rave reviews.

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
12
Yield:
1 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 the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.

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  • Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.

  • Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

Cook's Note:

Baking time depends on the oven and weather.

Nutrition Facts

582 calories; protein 7.2g 14% DV; carbohydrates 78.8g 25% DV; fat 27.4g 42% DV; cholesterol 119.8mg 40% DV; sodium 216.3mg 9% DV. Full Nutrition
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