Wonderful Streusbury Cake Recipe - Allrecipes.com
Wonderful Streusbury Cake Recipe
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Wonderful Streusbury Cake

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"A dense easy to make cake that does not require frosting."

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Ingredients Edit and Save

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

    15 mins
  • COOK

    1 hr 15 mins

    2 hrs 30 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. Whisk together the flour and baking powder in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
  3. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool completely before removing from the pan.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2010

Classic pound cake recipe (too bad the title doesn't indicate that). Standard, tried and true ingredients as well as their measurements, and clear and accurate directions. I made half a recipe in an 8x4" loaf pan with a few minor modifications since I wanted a lemon pound cake: for half recipe I omitted the vanilla. I used 2 T. fresh lemon juice and enough milk to equal the 1/2 cup called for. Rather than split a half egg, I just used 2 eggs. I also added about 2 tsp. lemon zest and a pinch of salt. Bake about 50-55 minutes. Perfect lemon pound cake, with a dense yet tender crumb that's neither too dry nor too greasy (I've tried one of those on this site!). Good, reliable recipe.

Most Helpful Critical Review
Apr 22, 2012

I looked online to try and find out if there was a history behind the name of this cake but unfortunately I could not find anything. Yes, like some of the other reviews have said this is just a pound cake, but a very sweet pound. I only used 2.5 cups of sugar and it was way too sweet.


7 Ratings

May 20, 2009

There aren't any reviews, so I thought I would try it and it turned out excellent! Not too sweet, my korean friends devoured it quickly! It was a little dryer than I expected, but it could have been me on any step! I'll make it again!!

Aug 17, 2009

very good and easy to make, I loved the flavor. I topped this cake with a blueberry sauce from blueberry cheesecake ice cream recipe from this site, fabulous combo, I will make this again thank you.

Jul 26, 2012

Delicious! Very moist texture was wonderful! I added about 2 cups of crushed up oreos soooooon good! I will defiently make this again...

Apr 08, 2011

Wonderful Pound Cake! (it is too bad the tile doesn't call it pound cake) I loved how easy the recipe was and also it's great that I didn't need anything "extra"- this is all stuff I keep in my house all the time. Very flavorful moist, dense cake. I made in a 10" tube pan and turned it out while still cool and added my favorite lemon glaze- 1c sugar 1/3 c lemon juice and brushed it on while still warm. Once cooled it makes the outside a nice crispy texture and adds good flavor. I cannot wait to bake this again! I bought it to my ladies bible study and it was the first cake I've brought that was all gone! Very great recipe!

Apr 17, 2015

I've been using this recipe since 2009 and everyone loves when I make it. I usually do lemon flavoring and vanilla. Add a little more milk and a couple spoons of mayonaise to make it moist. Then after its baked I like to melt butter and milk and add some lemon flavoring and powdered sugar and make a glaze. Delicious! 5 stars!


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  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 75 g
  • 24%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 176 mg
  • 7%

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

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