Mom's Margarine Cake

Mom's Margarine Cake


"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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1 h 10 m servings 567 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 76.6g
  • 25%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 570 mg
  • 23%

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 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.


Read all reviews 17
  1. 18 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ...

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Least positive

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...

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.

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 batt...

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 shallo...

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

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 ca...

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...

This cake is very soft and moist. I made it in a Whinnie the Pooh tin for my daughter, and it turned out lovely. The only thing i would suggest is reducing the amount of sugar, its very sticky t...

Easy to make and tastes wonderful. Thanks!

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