Raisin Pound Cake

Raisin Pound Cake


"A good pound cake with raisins. To keep the raisins from sinking to the bottom, dredge them in flour before you stir them in."
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1 h 30 m servings 214 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 121 mg
  • 5%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk and hot water, mixing just until incorporated. Stir in the raisins.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Read all reviews 5
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I threw in some chopped glace cherries as well, and did not have lemon essence so just grated some lemon rind. The guys at work thought it was a nice normal cake for a change instead of the choc...

Pretty good. I made this cake for my neighbor, whose bday is tomorrow. I know she likes lemon pound cakes so I thought I would try this for her. She seemed to really enjoy it. I didn't frost...

I baked this cake following the recipe. I just added a bit more milk than it said and a few more drops of lemon extract b/c I could tase the flavor of the uncooked flour. Still, the recipe was a...

I made this 3 times in just a few weeks and everyone that tried it loved it. Such a great easy recipe.

This was so easy and turned out great. I made it with soy milk and fake butter since we have a dairy allergy in the family and it worked just fine that way.

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