Old Fashioned Pound Cake II

Old Fashioned Pound Cake II

41
Sylvia Zumpano 0

"This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking."

Ingredients 2 h {{adjustedServings}} servings 454 cals

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Nutrition

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  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 178 mg
  • 7%

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 and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
  3. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Nutmeg and cinnamon flavor fresh peaches wrapped in flaky pastry.

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Reviews 41

  1. 44 Ratings

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GOLDILAUX
11/20/2005

Once cooled, it was like a brick.

Kim
6/18/2008

I was trying to come back to this recipe. I made it for my daughter's first birthday. I did exactly the way it was intended and it came out soo perfect. I was a little hesitant about 2 tbsps of lemon extract, but it was awesome!!! I doubled the recipes and it stayed moist for almost a whole week after. I will definitely be using this recipe again! Thanks!

outnumbered
7/15/2007

I tried this b/c it was way easier and simpler than my other recipe - and it was sooo good! I like that it uses shortening (you can buy trans fat free shortening, and then you can feel good about using it!) which atays room temp and there's no planning to it. Baked up wonderfully in a bundt pan, cooled for 20 min. in the pan and flipped over. SO, SO pretty when you cut it. Delicious flavor. I did 3 T. of lemon juice in place of the 2 T. lemon extract b/c I was out. Great recipe!!