Barbara's Golden Pound Cake Recipe - Allrecipes.com
Barbara's Golden Pound Cake Recipe
  • READY IN hrs

Barbara's Golden Pound Cake

Recipe by  

"I made this recipe up many years ago when I was wanting a pound cake recipe that wasn't so dry. There is no salt or baking powder or soda called for. This makes a very large pound cake and gets its volume from beating. If you have a stand mixer, let it run the whole time you put the ingredients together. This cake always gets requested and raved over."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.
  4. To make the lemon glaze: Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2006

Excellent recipe!!! The first one I attempted was a lemon cake. When I poured it into the bundt pan I saw that the batter was too much to fill the pan so I filled it to where I thought was enough, then I put the rest of the batter in a cupcake pan which made 11 cupcakes. The cupcakes were done in half an hour, the cake was done in 45 minutes and it still seemed to be overdone by the appearance and texture of the crust, but it was AWESOME when I tasted it!! I think I doubled the lemon extract to 2TB and it had a very good lemon taste. The cake still rose a lot and almost ran over the edges of the bundt pan but managed to be contained. The second time I attempted the recipe I just made it into a vanilla cake instead of lemon and ended up adding maybe 3TB of vanilla to make sure it tasted like a vanilla cake and not just a "yellow" pound cake. Again, the batter was too much for one bundt pan so this time I put some into a metal loaf pan. (Maybe I should have used regular pound cake pan??) The cake turned out so good and moist and my in-laws loved it and kept sneaking slices throughout the day!!! My MIL even said my recipe blew away her mother's pound cake recipe because it was dense, yet soft and so very moist. The crust comes out a golden brown and is ever so lightly "crunchy." Even though the cake takes forever to mix (and I used a stand mixer and took probably 30 minutes mixing it) it's worth the time. Your family and guests won't be disappointed!

 
Most Helpful Critical Review
Oct 27, 2005

I bake a lot of cakes and this one went in the trash. It was terrible-- it did not taste like a pound cake at all. Please do not waste your time or effort in baking this cake. It does not deserve the 5 star rating by any means!!

 
Nov 26, 2005

Great pound Cake! My first time cooking it. I didn't have shortening and neither lemon extract, anyway I went ahead and made this cake using 1 1/2 cup of butter and added 1/2 tsp. of baking power. I had people coming over for dinner and that was dessert. They ate it even when it was still warm. They loved it. I had baked this cake several times with the same great results and keep giving away the recipe. Thanks Barbara!

 
Oct 22, 2003

I printed this recipe at Christmas time, his cake was such a hit with my husband and the rest of my family that I have made it at least 20 times since then! Perfect cake if you want something that is not to dry. At christmas I topped this cake with the glaze mentioned and pecans. Since the warmer months have come around, I have served this cake numerous times with strawberries and whipped cream and then a scoop of vanilla ice-cream. MMMMM GOOD! Thanks Barbra

 
Oct 22, 2003

This is a true pound cake, dense and moist. Made this cake to serve to my customers in my restaurant and got rave reviews. It's a keeper!! I added roasted pecans to the batter and topped the cake with caramel sauce and and icing sugar mixed with milk and a drop of pure vanilla extract, drizzled all over the top and sides of cake and put the remaining roasted pecans on top of that. Superb with a good cup of coffee. Use pure vanilla extract in the batter, that's what gives it the flavour and you don't need much. Artificial vanilla just doesn't cut it.

 
Apr 05, 2003

~Great~ pound cake. And huge! Enough for a couple of days even in a large family. I was looking for a pound cake that was similar to a lemon-tinged cake that my grandmother used to make. Very, very close. I wasn't crazy about the glaze; the cake truly stands alone. Add some strawberries and fresh cream and you will swear you have died and gone to heaven.

 
Oct 22, 2003

This recipe is wonderful. Very moist--heavy and light at the same time. I've been making pound cakes for 35 years and this is one of the best.

 
Oct 22, 2003

PERFECT. WONDERFUL. DELICIOUS! Thanks for sharing this recipe! I did make one change in the glaze. I used 2 c powdered sugar, 1/3 c. lemon juice, 1T water and 2T butter. I can't say enough about how great this cake is!

 

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Nutrition

  • Calories
  • 538 kcal
  • 27%
  • Carbohydrates
  • 77.3 g
  • 25%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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