Mother's Day Pound Cake

Mother's Day Pound Cake

8
KerriJ 5

"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 servings 650 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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  • Prep

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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.

Reviews

8
  1. 9 Ratings

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Most helpful

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...

Most helpful critical

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 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...

I was waiting to review this to see if maybe I just did something wrong. Unfortunately this cake was a disaster from the start for me. I think the butter needs to be creamed with the sugar to im...

Ok this is a heavy cake, I guess maybe like a pound cake or even a corn muffin texture. flavor is ok. Just not what I was expecting, made recipe as is except I tempered the eggs in the butter su...

There may be a typo in this recipe. It is not light and fluffy. On the contrary, it is dense and heavy....more than a pound cake. We followed the recipe exactly and it was heavy. I think it ...

I agree with the other post, there must be an error in the recipe because it was very tight not fluffy at all!! 4 2/3 of flour was to much causing the batter to very stiff. The only thing that s...

I found the batter to dense. So I added more milk and orange zest and juice to make it more light. My family loved it thank you.