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Pound Cake III


"I use this recipe all the time for weddings, and people love it!"
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2 h servings 423 cals
Original recipe yields 16 servings (1 - 10 inch tube pan)


  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 171 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter, shortening 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. Pour batter into prepared pan.
  3. Bake in the preheated oven for 80 to 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.


  • 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 138
  1. 152 Ratings

Most helpful positive review

So far this is the best pound cake I have ever eaten or made. I did make some minor changes, first of all I creamed the butter, shortening, and sugar for 25 mins, it was so light and fluffy( tha...

Most helpful critical review

Way....too sweet. Already cut the sugar in 2.5 cups when i red the recipe but still too sweet.So you can't realy taste the buttery flavor because all you taste is sugar.

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Least positive

So far this is the best pound cake I have ever eaten or made. I did make some minor changes, first of all I creamed the butter, shortening, and sugar for 25 mins, it was so light and fluffy( tha...

Excellent pound cake which will be perfect for the wedding cake I'm about to make ! I used all butter instead of butter and shortening and reduced the milk by about 40ml since butter has 15% wa...

I loved this cake! Okay, let me start off by saying that I NEVER bake! I learned some things from my mother when i was younger, but that's about it. This recipe was sooooo easy to follow!! I was...

I used this recipe for two wedding cakes that I made, based on caption from BROWNEYES230117. Not only is it structurely sound for a tiered wedding cake, it is delicious! I received rave reviews ...

oh my God!!!!! This was my first time ever making a pound cake from scratch and WOW!! Did it come out pretty. I made the one sub which was all butter(1.5 cup) omiting the shortening. And yes P...

Made it exactly as the recipe showed...The top did brown up quick in about 40 minutes so I covered it with foil. It was done in a little over an hour. Very moist- not too sweet like other revi...

This recipe was perfect. It was easy to make and it was fantastic!!!

I had to cut down on the sugar as my son found it too sweet Otherwise a very good cake- Thanks Browneyes

This cake is very easy to make and tastes great! I made an orange flavoured version. I modified it a little: I used 1 1/2 cup of margerine instead of butter and shortening; 1/2 cup milk and 1/4 ...