"This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking." — Sylvia Zumpano
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1 1/2 cups
3 1/2 cups
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!
Once cooled, it was like a brick.
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!!
easy ingredients, beautiful color and size,plus incredible moistness! A crowd pleaser.
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!
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 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!
Very easy to make, cake was very moist and rose very high.
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Pound Cake II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 195
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