The Best Pound Cake50 Reviews
- Prep: 15 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 30 min
“This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!” - by RBLAIR
Original recipe yields 1 - 10 inch tube pan
- 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.
- 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.
- 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.
Amount Per Serving (14 total)
- 498 cal
- 23.8 g
- 65.2 g
Based on a 2,000 calorie diet
Reviews (50)Rate This Recipe
"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 recipe!..." See more :o)"
"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 additional ..." See moresalt was required though. The only thing I should have done differently is keep it in the oven maybe 5 minutes less because the outside got a little too dark; other than that...perfect! Thanks Rhonda!"
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