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Country Pound Cake

Rated as 4.67 out of 5 Stars

"This a really good down-home style, back to basics pound cake that my whole family enjoys! This recipe was handed down to me with the stipulation of placing the cake in a cold oven, and it turns out perfectly every time."
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Ingredients

servings 462 cals
Original recipe yields 14 servings (1 - 10 inch tube pan)

Directions

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  1. Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
  2. Sift together the flour, baking powder and salt. Set aside.
  3. In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
  4. Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.

Nutrition Facts


Per Serving: 462 calories; 22.9 g fat; 59.6 g carbohydrates; 5.7 g protein; 103 mg cholesterol; 102 mg sodium. Full nutrition

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Reviews

Read all reviews 282
  1. 325 Ratings

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Most helpful positive review

I made this recipe Christmas Eve. I followed it to the letter - except I used a bundt cake pan with NO wax paper - just sprayed it with PAM spray and coated lightly with flour. All I can say i...

Most helpful critical review

The ingredients are pretty standard for a pound cake, with the exception of adding shortening in place of a last stick of butter. I don't, however, believe that was in any way responsible for th...

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I made this recipe Christmas Eve. I followed it to the letter - except I used a bundt cake pan with NO wax paper - just sprayed it with PAM spray and coated lightly with flour. All I can say i...

Wanted to make a plain old fashioned pound cake and this was it! I followed the instructions with only 2 changes (because I needed to substitute) I used evaporated milk and 2 teas. of vanilla ex...

My family loved this recipe. It was very easy to make.I cooked the cake in two (2) seperate bread pans as i did not have the pan the recipe called for. We ate one watching the football game and...

I couldn't have been more pleased. Perfect, dense pound cake texture, but still with a light and not overly compact crumb. Flavorful, with the ideal level of moistness, a result of getting the...

This was a very good cake. The texture and taste were like a commerical pound cake. I did not use lemon extract, instead adding two teaspoons of vanilla. I used two loaf pans and it filled both....

Perfect pound cake. I love how smooth and white and pretty it is when you cut into it. Tastes just like Sarah Lee. I used margernine instead of butter b/c that's what I buy (WAY cheaper) sinc...

My cake was done at 50 minutes, early as many other reviewers had stated. I actually checked on it at 35 minutes and it was fairly brown by then so I covered it with foil during the remaining b...

I love it! No more box pound cakes for me! My kids love it too! I halved this recipe and baked it in one loaf pan and it was perfect! I'm making it again! It's your basic pound cake that is gre...

The ingredients are pretty standard for a pound cake, with the exception of adding shortening in place of a last stick of butter. I don't, however, believe that was in any way responsible for th...