Rating: 4.5 stars
354 Ratings
  • 5 star values: 276
  • 4 star values: 57
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 4

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

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

Directions

Instructions Checklist
  • Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.

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  • Sift together the flour, baking powder and salt. Set aside.

  • 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.

  • 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

462 calories; protein 5.7g; carbohydrates 59.6g; fat 22.9g; cholesterol 102.7mg; sodium 102.2mg. Full Nutrition
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