This is how I’ve modified my favorite traditional pound cake recipe. Despite being cooked from scratch, this is not difficult to make and is a perennial favorite.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 1 tube cake |
Ingredients
- 2 sticks butter, softened
- ½ cup vegetable oil
- 3 cups white sugar
- 5 eggs, at room temperature
- 3 ⅓ cups all-purpose flour, sifted twice
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 lemon, zested and juiced
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
- Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.
- Baking time depends on the oven and weather.
Nutrition Facts
| Calories | 582 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 216 mg |
| Sugars | 51 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I added 1/3 cup of poppy seeds to the flour I used butter milk and sour cream mixed half and half I used 3 sticks of butter
Very moist and good lemony flavor. I did have some trouble getting it out of the bunt cake pan. Perhaps I was too skimpy with the flour. Easy recipie