Mother's Day Pound Cake

Mother's Day Pound Cake

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

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 90.5g
  • 29%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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


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. First of all, the amount of flour seemed rather high...I looked at other bundt and pound cake recipes that had similar quantities of butter, eggs, and sugar, and it seemed that they used no more than about 3 cups of flour, not 4 3/4 cups. So I cut the amount of flour down to 3 cups, and am glad I did, because the batter was really stiff with just that amount; I can't imagine what it would have been like if I used 4 3/4 cups. I also change the method of incorporating the sugar and butter...I've never made a cake (pound or otherwise) that had the ingredients cooked together on the stove. I creamed the butter and sugar together instead, and then beat in the eggs and vanilla a proceeded with the recipe that way. I also baked it in a Bundt pan instead of a square filled the pan nicely, and would have certainly gone over the edge and burned on the bottom of the oven had I made it in a square pan. The finished cake, with these changes, was very good. It had a pound cake-like texture, and the lemon flavor was excellent. I'm sorry if I offend anyone by making these changes, but I didn't want to risk all the wasted time and ingredients that would have been the case otherwise. Thanks for sharing the recipe!


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 the butter and sugar because that is what makes the tiny air pockets inside the cake which make it rise. No amount of leavening can make up for this step. I also added the milk before I started adding the flour. By the time I had added 3 1/2 cups of flour I had a batter that was almost too stiff and obviously not going to fit in a 9 x 9 pan so I used a loaf pan and baked it at 325 for just under an hour. I am wondering if way back when, oil may have been used instead of butter? I actually would have given it 3 1/2 stars because the flavor is lovely.

Miss Lovelace

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 something heavier than a pound cake.