In Eden, North Carolina, this unique recipe was much sought after. Although I shall face eternal guilt for disclosing this, it is simply too good to keep to myself.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 45 mins |
| Servings: | 12 |
| Yield: | 1 9-inch tube cake |
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter
- 1 cup shortening
- 3 cups white sugar
- 6 large eggs
- ¾ cup milk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt®).
- Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.
- Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan.
- Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.
Nutrition Facts
| Calories | 677 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 15 g |
| Sodium | 386 mg |
| Sugars | 51 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Felt like it needed more flavor. Followed the recipe to point. Did not take the 90 minutes mine were done in 75. Will yet again and add more flavoring.
This recipe is amazing! So delicious. Love it. Will definitely be a keeper. Thanks for sharing
I have never made a pound cake before and even though it turned out well, I have to say that the next time I make it I will use two Bundt pans because it completely overflowed the one I put it in, making a HUGE mess of burned batter on my baking stone on the rack under it. It also took two hours instead of 90 minutes which caused the top/bottom to burn a bit. It’s a great tasting cake though.
It was wonderful!! I made my own icing one lemon and one cinnamon, we loved it! My grandma was Ruth Gunn, wonder if we are related at all : )
It’s hard for me to rate this compared to other pound cakes since I rarely ever make one. However, I can say this recipe was really good. I didn’t have lemon extract so I used 2 teaspoons of lemon juice. Also, as I usually do with many cake recipes, I stirred in about a1/2 cup of sour cream at the end of the batter blend. I’ll make this again. Thanks!
This is a delicious pound cake. It is very easy to make and probably will freeze well.
Made this as part of a strawberry shortcake trifle. Absolutely delicious. I used one loaf for the trifle & ended up eating the second all by itself, it was so good!
It was great. Did 1/2 recipe & used a regular (9 x 5 approx.) loaf pan. Baked up like a dream – about 45-50 min. It sagged a bit when I touched with finger for done-ness so grabbed a toothpick which came out clean so I pulled it out then. Nice and buttery ( I used only butter) and in place of milk, I used half ‘n half. No problem getting out of pan. I added a bit of almond extract – about 1/2 tsp or so; left out lemon. Conclusion – either I’m getting a lot quicker at making pound cakes or this one was just plain easy/ straightforward. It was used as a base for “Raspberry Trifle” from this site.
Delicious! It baked a bit faster than suggested.
I have made this recipe twice and it is the best pound cake recipe I have EVER made!! YUMMY!!
07-26-16 ~ Delicious! I was looking for an easy, but delicious pound cake, and I found it with this recipe. I halved the recipe and got three (6″x3.5″) pans. I had a bunch of fresh peaches we brought home from Kentucky that I wanted to top the cake with. It was wonderfully dense and moist at the same time. It baked with a nice crust and sliced like a dream. A great recipe that I will be using again.
Thank you Starfighter for graciously giving us this recipe; it was fantastic! I served it with sliced fresh peaches, gently sugared. I think next time I’ll add a pinch of mace, because that’s what my grandmother always did with her pound cakes. And perhaps your great grandmother Gunn,given where she is now,doesn’t mind at all that you gave it to the world to share. Thanks again.