Mother's Day Pound Cake

Mother's Day Pound Cake

8
KerriJ 4

"This is a cake my father and I have been making for my mother since the late 70's. It's a family tradition I thought I would share!"

Ingredients

2 h 10 m {{adjustedServings}} servings 650 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 90.5g
  • 29%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch square baking pan with 1 teaspoon butter and set aside.
  2. Melt 1 cup butter in a saucepan over low heat; stir in the sugar until thoroughly combined. Stir in the vanilla. Whisk in the eggs, one by one, whisking well between each egg. Stir in the salt and lemon zest. Transfer to a large mixing bowl.
  3. In a separate bowl, sift the flour and baking powder together. Gently stir the flour mixture into the egg mixture. Stir in the milk, folding the batter lightly with a spatula until thoroughly combined. Pour the batter into the prepared baking pan.
  4. Bake in the preheated oven until a toothpick inserted near the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack for 10 minutes; invert the cake onto a second wire rack and let cool completely.
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Reviews

8
  1. 9 Ratings

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I found this to be a very strange recipe as written...and this was confirmed when I read the reviews by the others who made it as written. I didn't want a flop, so I made a couple of changes. Fi...

I made this for the Recipe Group and usually I would follow the recipe as close to written as possible, but this time I opted to use the ingredients as listed, but change the method. I creamed ...

I baked this according to instructions, only I didn't have lemons on hand (just extract and juice) so I used orange. The cake came out way too dense. I was expecting light and fluffy and got so...