Although it sounds terrible, blueberries, oatmeal, and whole wheat flour taste fantastic. My 5-year-old and 1-year-old adore them.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 2 loaves |
Ingredients
- 2 cups white sugar
- 2 cups all-purpose flour
- 5 eggs
- 1 cup shortening (such as Crisco®)
- 5 tablespoons whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons lemon extract
- ¼ teaspoon baking powder
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pans.
- Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
- This can also be made in a fluted tube pan (such as Bundt(R)).
- Buttermilk can be used in place of the whole milk.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 40 mg |
| Sugars | 34 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I used fresh lemon juice instead of extract. That bumped it up a couple of notches. Otherwise this recipe will always be on my list. Thnx
This cake was horrible. Way too dry. 30 minutes at 325 is wrong as it was still liquid. I increased the temp to 350 and baked for 15 more minutes. I would make it again, but need to figure out how to make it more moist. Thoughts are appreciated!
Made this last minute before company arrived. It was quick and easy to make. My guests raved about it. I will definitely be making this again.
Of all the times for me not to read reviews before trying a recipe! Ugh. Directions say 325 degrees for 30 minutes. Neither of the loaf pan cakes were even close to being done. After another 15 mins at 325, I increased the temp to 350. It’s finally beginning to look like it’s baking. Not sure what to expect after all this time in the oven, changing temps, etc. but will find out soon (hopefully).
Time and or temperature are off. Recipe says 30 minutes. It really needs 55 – 60 minutes.
This is the second time I made this cake it was delicious. The first time I made it I didn’t have lemon extract so I used 2 ounces of juice from a lemon and 1 table spoon grated lemon peel . I mixed Crisco butter flavored with the sugar, than added the eggs in one at a time while mixing. Excellent. Second time same thing but I used butter instead. Oh yeah instead of 5 eggs I used 4 also used buttermilk and grated lemon peel. Both came out Excellent first time making a cake from scratch. Last thing my daughter made a lemon sugar glaze to pour on top of the cake. Lemon juice and sugar. She heated the juice of one lemon with 2 tbs of sugar when the sugar dissolved pour it on top of warm cake wait at least 30 min than eat that’s what they say. LOL you know that didn’t happen anyway I hope this helps someone.
My first time making this and I LOVED it! Super scrumptious and yummy. My only adjustments were: margarine instead of shortening, vanilla yogurt instead of milk, and about 2 ounces of freshly squeezed lemon juice instead of lemon extract. Really easy…not to mention dangerous! I could eat both loaves by myself if no one stopped me!
It was great other than the fact that I couldn’t really taste the lemon… I guess I’ll try again and see if I can taste it then. Also, either the temperature or the time is WAY OFF because it was in the over for about an hour. At a half hour, it was nowhere near done.
Absolutely love this recipe. Unfortunately, I had to make some changes just because I didn’t have some of the ingredients. Believe it or not I did not have all purpose flour so I used cake flour. I don’t use whole milk so I used my almond milk. I added just a little bit more of baking powder. I increased the amount of lemon by a half teaspoon of lemon juice. I increased the temperature to 350 and put the batter in a Bundt pan. Also, note that the batter is thin. I set the timer for 30 minutes but the cake was nowhere done. So I increased it by 30 minutes and the cake was just beautiful the top of it and the sides were crunchy, the good crunchy like you get on angel food cake. The cake was dense but was really moist. Overall I would definitely use this recipe again over and over. I hate that I had to change it up a little bit but it really did come out good. Thank you so much for this recipe.
The cake is really dense and took more than 30 minutes for the cake to be fully cooked. I will be looking for another recipe.
The recipe said to cook at 325 for about 30 min. I had to cook at 325 for 55 min.
Easy to make, but not quite a pound cake texture. I had to cook 45 minutes.
I loved it. The only change i made was that i added the juice of 1 whole lemon and i mixed it thoroughly on the mixer until fluffy.
Turned out great! Though I changed the amount of lemon extract to 1 1/2 tbsp and also added 1tbsp of lemon juice.
Delicious cake that everyone loved! I just found the cake a bit dense and underwhelming in lemon.
I made this and ended up throwing it out. The oven temperature and time are way off. I put it in for 45 minutes and the top of the loaf was still soggy!
first time i’ve made any pound cake, following the directions 325 degrees for 30 minutes….thinking either the time or the temperature is way off. as it took close to hour and twenty minutes to finish cooking at 325. looks pretty, smells good, have yet to taste it though. top seems sticky so going to powder it with confectioner’s sugar.
I cut the sugar by 3/4c but definitely feel that was too much. If I make it again I will use 1&1/2 c of sugar. I also used 4 eggs instead of 5. I topped it with powdered sugar. Everyone liked it!
11.23.16 The recipe author suggests using buttermilk in place of whole milk. I had some on hand, so I used buttermilk, otherwise, followed the recipe. The texture is not what I’m used to for a pound cake, it has more of what I consider a quick bread consistency. The cake is light, but I didn’t get much rise, so I’ll bump up the baking powder the next time. It certainly is quick-and-easy with ingredients I always have on hand. It’s a nice cake, just not what I think of as pound cake. This would be very good with fresh strawberries or raspberries over the top. Cookin Mama, thanks for sharing your grandmother’s recipe, we enjoyed it.