The Best Pound Cake

The Best Pound Cake


"This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!"


1 h 30 m servings 498 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
  2. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
  3. Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 63 Ratings


One of the BEST pound cakes I've ever made! Very moist and delicious. I added 1 pkg instant lemon pudding along with 1 tsp lemon juice to the batter, and it was fabulous! Thanks for a great r...

This is delicious. The ingredients don't list salt, but since I didn't have self rising flour, a substitute is to add baking powder and salt to all-purpose flour, which is what I did. No addit...

This recipe was very good. I didn't have self rising flour so I used all purpose and added 1/2 tsp. of baking soda. Cake came out great. I also don't like lemon, so I added Tsp of Orange and a...

A very moist cake and and a favorite at social events. I do have a comment on the directions. It tells me to sift the all purpose flour, self rising flour and salt. No where in the ingredients...

This recipe is fantastic. I even called my mom to tell her that her recipe (that was passed on from her grandmother) has seen its last generation because I won't use it anymore. This cake comes ...

I have made this cake for every holiday, family gathering, meeting, and special event that I've been to in the last year. This is without a DOUBT, just as its name says, the BEST pound cake rec...

I have never been a pound cake lover but since my mother-in-law loves it, I made this pound cake recipe and it converted me. It is just awesome. I made it last week and it went in an hour. It wa...

This is a VERY moist cake, and very flavorful. It freezes extremely well. It's very good with lemon curd or raspberries.

Excellent cake, though I did make a couple of changes. As I had no lemon extract on hand, I substituted with a tsp. of grated lemon zest; I didn't have self-rising flour either, so I made some ...