Old Fashioned Pound Cake II

Old Fashioned Pound Cake II

41

"This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h servings 454 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 178 mg
  • 7%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

41
  1. 44 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

Once cooled, it was like a brick.

Once cooled, it was like a brick.

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 ...

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 abo...

easy ingredients, beautiful color and size,plus incredible moistness! A crowd pleaser.

This is a great recipe! Very moist and rich. I put some hot lemon sauce over it, too. But I have added one teaspoon of baking poweder to it. Haven't tried it without though...

This is a very nice pound cake, reminiscent of the one my grandmother made when I was a child. Made 1/2 recipe and baked in a loaf pan; still takes the full baking time! I followed the suggestio...

I started using this recipe about 2 years ago and have never had anyone that didn't LOVE it! I think that this is the best recipe ever!

Very easy to make, cake was very moist and rose very high.

All in all a good receipe but I found the cooking time WAY off. I took it out after an hour and 15 minutes and it was already dry. Maybe my oven but I would certainly recommend checking it aft...