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The Best Pound Cake 9

The Best Pound Cake


"This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!"
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1 h 30 m servings 498 cals
Serving size has been adjusted!
Original recipe yields 14 servings (1 - 10 inch tube pan)


  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
  2. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
  3. Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 61
  1. 70 Ratings

Most helpful positive review

One of the BEST pound cakes I've ever made! Very moist and delicious. I added 1 pkg instant lemon pudding along with 1 tsp lemon juice to the batter, and it was fabulous! Thanks for a great r...

Most helpful critical review

Even after leaving the cake in the oven twenty minutes longer than the recipe called for, the middle still didn't cook all the way through! Followed the recipe to a T but i guess i did do somet...

Most helpful
Most positive
Least positive

One of the BEST pound cakes I've ever made! Very moist and delicious. I added 1 pkg instant lemon pudding along with 1 tsp lemon juice to the batter, and it was fabulous! Thanks for a great r...

This is delicious. The ingredients don't list salt, but since I didn't have self rising flour, a substitute is to add baking powder and salt to all-purpose flour, which is what I did. No addit...

This recipe was very good. I didn't have self rising flour so I used all purpose and added 1/2 tsp. of baking soda. Cake came out great. I also don't like lemon, so I added Tsp of Orange and a...

A very moist cake and and a favorite at social events. I do have a comment on the directions. It tells me to sift the all purpose flour, self rising flour and salt. No where in the ingredients...

This recipe is fantastic. I even called my mom to tell her that her recipe (that was passed on from her grandmother) has seen its last generation because I won't use it anymore. This cake comes ...

I have made this cake for every holiday, family gathering, meeting, and special event that I've been to in the last year. This is without a DOUBT, just as its name says, the BEST pound cake rec...

I have never been a pound cake lover but since my mother-in-law loves it, I made this pound cake recipe and it converted me. It is just awesome. I made it last week and it went in an hour. It wa...

This is a VERY moist cake, and very flavorful. It freezes extremely well. It's very good with lemon curd or raspberries.

Excellent cake, though I did make a couple of changes. As I had no lemon extract on hand, I substituted with a tsp. of grated lemon zest; I didn't have self-rising flour either, so I made some ...