Mom's Margarine Cake Recipe - Allrecipes.com
Mom's Margarine Cake Recipe
  • READY IN ABOUT hrs

Mom's Margarine Cake

Recipe by  

"I searched and searched for this recipe on the web. Never did find it. Luckily, I found a scrap of paper with the instructions scribbled on it! This is the best cake! Mom used to make it all the time as we were growing up."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch tube cake Change Servings

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan.
  2. In a large bowl, cream together the sugar and margarine until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon juice. Combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. Pour into the prepared pan.
  3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2008

I make this cake yesterday. Use all-purpose flour instead of cake flour and 1/2 cup of sugar less. The texture was very nice which is soft and moist. Taste just like the cake that my mom bake 30 years ago.

 
Most Helpful Critical Review
Apr 13, 2009

LOL, this is a comedy cake! I followed the directions exactly and used a bundt pan. It expanded and started running all over the place in the oven. We had to run fans, open windows and doors because it smoked up the house. Plus it was as if it had cooked hardly at all. If only it were April first. (The batter was extra yummy and I was so looking forward to this...darn it) I will try again.

 

16 Ratings

Dec 15, 2006

I've made this cake many times now. Its easy to make and delicious too. It is very sweet but when I tried making it with less sugar it didnt taste quite as nice.

 
Mar 26, 2010

no problems with this cake,used all purpose flour and a bundt pan,i took one cup of the batter out and addet 1/4 cups unsweetened cocoa,i swirled it with a butter knife into the rest of the batter in the bundt pan.came out great .

 
Jan 22, 2008

This cake was great ! I didn't have cake flour so I used reg. I sifted 3 times. It still turned out great.

 
Aug 10, 2007

Okay you guys and gals. This cake is AWESOME!!! Do not change a thing. Just eat the butter and all of the sugar that goes with it. My cake was gone in just under an hour when my neighbors came by to visit.

 
Nov 15, 2011

I was pleasantly surprised I really didn't expect the cake to come out well because of the margarine and all purpose flour, I expected it to be dense. I have made poundcakes for years only using butter, cake flour, and sour cream. I was a bit surprised when I tried this recipe and it came out moist and delicious. I only made one slight adjustment I only added a 1/2 cup of milk instead of of 1 cup because the batter consistency without the liquid was already close to the usual poundcake consistency and it come out great. Thx

 
Dec 14, 2009

This is the author of the recipe - don't know how to make any comments other than this way...please note that the recipe calls for a tube pan (very important). A bundt pan was likely too shallow for the batter. I'm sorry it didn't turn out for you. :(

 

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Nutrition

  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 76.6 g
  • 25%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 570 mg
  • 23%

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

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About the Cook

JWOWEN
2 Followers 3 Saved Recipes
 
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