Mom's Margarine Cake

Rating: 4.55 stars
20 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

I searched and searched for this recipe on the web. Never did find it. Luckily, I found a scrap of paper with the instructions scribbled on it! This is the best cake! Mom used to make it all the time as we were growing up.

By JWOWEN

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
12
Yield:
1 - 9 inch tube cake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan.

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  • In a large bowl, cream together the sugar and margarine until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon juice. Combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. Pour into the prepared pan.

  • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts

Per Serving:
567 calories; protein 7.5g 15% DV; carbohydrates 76.6g 25% DV; fat 26.4g 41% DV; cholesterol 83.6mg 28% DV; sodium 569.7mg 23% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Nana Sidek
Rating: 4 stars
05/29/2008
I make this cake yesterday. Use all-purpose flour instead of cake flour and 1/2 cup of sugar less. The texture was very nice which is soft and moist. Taste just like the cake that my mom bake 30 years ago. Read More
Helpful
(34)

Most helpful critical review

sparkysarah
Rating: 1 stars
04/13/2009
LOL this is a comedy cake! I followed the directions exactly and used a bundt pan. It expanded and started running all over the place in the oven. We had to run fans open windows and doors because it smoked up the house. Plus it was as if it had cooked hardly at all. If only it were April first. (The batter was extra yummy and I was so looking forward to this...darn it) I will try again. Read More
Helpful
(3)
20 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Nana Sidek
Rating: 4 stars
05/28/2008
I make this cake yesterday. Use all-purpose flour instead of cake flour and 1/2 cup of sugar less. The texture was very nice which is soft and moist. Taste just like the cake that my mom bake 30 years ago. Read More
Helpful
(34)
safee
Rating: 5 stars
12/15/2006
I've made this cake many times now. Its easy to make and delicious too. It is very sweet but when I tried making it with less sugar it didnt taste quite as nice. Read More
Helpful
(16)
kerstin
Rating: 5 stars
03/26/2010
no problems with this cake used all purpose flour and a bundt pan i took one cup of the batter out and addet 1/4 cups unsweetened cocoa i swirled it with a butter knife into the rest of the batter in the bundt pan.came out great. Read More
Helpful
(15)
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JWOWEN
Rating: 5 stars
12/14/2009
This is the author of the recipe - don't know how to make any comments other than this way...please note that the recipe calls for a tube pan (very important). A bundt pan was likely too shallow for the batter. I'm sorry it didn't turn out for you.:( Read More
Helpful
(5)
PaulaM11
Rating: 5 stars
06/17/2006
This cake is very soft and moist. I made it in a Whinnie the Pooh tin for my daughter and it turned out lovely. The only thing i would suggest is reducing the amount of sugar its very sticky to the touch and 3 cups of sugar is a lot in my opinion. Apart from that very good. i will definately make again. Read More
Helpful
(5)
Karen.U
Rating: 5 stars
01/22/2008
This cake was great! I didn't have cake flour so I used reg. I sifted 3 times. It still turned out great. Read More
Helpful
(5)
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Ashley1214
Rating: 5 stars
11/16/2011
I was pleasantly surprised I really didn't expect the cake to come out well because of the margarine and all purpose flour I expected it to be dense. I have made poundcakes for years only using butter cake flour and sour cream. I was a bit surprised when I tried this recipe and it came out moist and delicious. I only made one slight adjustment I only added a 1/2 cup of milk instead of of 1 cup because the batter consistency without the liquid was already close to the usual poundcake consistency and it come out great. Thx Read More
Helpful
(5)
lawcook
Rating: 5 stars
08/10/2007
Okay you guys and gals. This cake is AWESOME!!! Do not change a thing. Just eat the butter and all of the sugar that goes with it. My cake was gone in just under an hour when my neighbors came by to visit. Read More
Helpful
(5)
sparkysarah
Rating: 1 stars
04/13/2009
LOL this is a comedy cake! I followed the directions exactly and used a bundt pan. It expanded and started running all over the place in the oven. We had to run fans open windows and doors because it smoked up the house. Plus it was as if it had cooked hardly at all. If only it were April first. (The batter was extra yummy and I was so looking forward to this...darn it) I will try again. Read More
Helpful
(3)
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