For an extra touch of flavor, try adding the zest of one lemon to the batter. Ensure all ingredients are at room temperature for optimal mixing and a smoother batter. To prevent sticking, grease the tube pan generously with shortening and dust with flour, tapping out any excess. Store the cooled pound cake in an airtight container at room temperature for up to 3 days.
Old Fashioned Pound Cake II
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs
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SERVING16 People
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VIEWS160
Transport yourself to a simpler time with this classic pound cake. A treasured recipe from the 1930s, this cake boasts a remarkably moist texture, a delightful citrus aroma, and an impressive rise in the tube pan. Perfect for afternoon tea or a comforting dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol71 mg
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Fiber1 g
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Protein6 g
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Saturated Fat6 g
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Sodium179 mg
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Sugar38 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan thoroughly. In a separate bowl, sift together the all-purpose flour and salt. Set aside. (Prep time: ~15 minutes)
02 Step
Recipe View 20 mins In a large mixing bowl, cream together the shortening and granulated sugar until light and fluffy using an electric mixer. This step is crucial for incorporating air and creating a tender crumb. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually add the sifted flour mixture to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; avoid overmixing, which can result in a tough cake. Stir in the vanilla and lemon extracts. (Prep time: ~20 minutes)
03 Step
Recipe View 1 hrs 30 mins Pour the batter evenly into the prepared tube pan. Bake in the preheated oven for 90 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, tent it loosely with aluminum foil. (Bake time: ~90 minutes)
04 Step
Recipe View 2 hrs Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its moisture. (Cool time: ~2 hours)
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Victor Russel
May 1, 2025The cake rose beautifully and had a wonderful texture. I'll definitely be making this again!
Julius Keeling
Dec 16, 2024This cake is amazing! So moist and flavorful. The lemon extract really makes it special.
Trinity Lockman
Dec 1, 2024I followed the recipe exactly, and it turned out perfectly. The instructions were clear and easy to follow.
Doyle Thompson
Nov 25, 2023My family loved this recipe! It's become a new tradition in our home.