Old Fashioned Pound Cake II Recipe - Allrecipes.com
Old Fashioned Pound Cake II Recipe
  • READY IN 2 hr

Old Fashioned Pound Cake II

Recipe by  

"This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2008

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 of lemon extract, but it was awesome!!! I doubled the recipes and it stayed moist for almost a whole week after. I will definitely be using this recipe again! Thanks!

 
Most Helpful Critical Review
Nov 20, 2005

Once cooled, it was like a brick.

 

43 Ratings

Jul 15, 2007

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 about using it!) which atays room temp and there's no planning to it. Baked up wonderfully in a bundt pan, cooled for 20 min. in the pan and flipped over. SO, SO pretty when you cut it. Delicious flavor. I did 3 T. of lemon juice in place of the 2 T. lemon extract b/c I was out. Great recipe!!

 
Mar 05, 2003

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

 
Feb 15, 2005

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...

 
Apr 08, 2008

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 suggestion to reduce the sugar (3 cups seems like a lot, even for the larger cake) so I added 1 cup instead of 1 1/2 cups as would be enough for a half recipe. Quite sweet, good texture, and the outside a little bit crispy, as it should be. Don't make this if you're looking for somethine exotic, but very good as a base for ice cream, strawberries or any other topping. Thanks! My grandmother would be proud!

 
Mar 07, 2005

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!

 
Jun 15, 2005

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

 

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Nutrition

  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 59.3 g
  • 19%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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