Whoever is sick of sweet spaghetti sauces will appreciate this homemade sausage sauce. It has a fantastic flavor. Serve with a green salad that has been torn up and some crusty garlic bread over your favorite pasta.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 16 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 1 ½ cups shortening
- 3 cups white sugar
- 6 eggs
- 1 cup milk
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 179 mg |
| Sugars | 38 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe
This cake sounded perfect to make to just have around for a bite of something sweet.
This is really the perfect pound cake. The texture is perfect for a pound cake. The sweetness is perfect. I did use butter and not shortening. I don’t keep it on hand and I wasn’t going to the store at the moment. Definitely a keeper recipe.
This pound cake was very delicious and had the perfect texture. It was moist and the outside had the perfect crunch. I will definitely make again. One change that I made was that I used 3 teaspoons of vanilla and 4 teaspoons of lemon. The flavor was not overly lemony. I also only cooked the cake for about 1 hr and 15 mins. The recipe does make a lot of batter. In the future I will use one 10 inch bundt pan and possibly a half loaf pan.
Made multiple times just as recipe states and always a breeze to make and everyone loves it. Perfect to add fruit or ice cream, and it goes a long way in a nice big bundt pan.
It was really tasty i added some yogurt in it so it could be moist,my whole family loved it!
Yes I will make it again. It was so good.
Very good. Backed off the lemon a bit, but sooooooo good. Especially under a fresh, juicy fruit salad.
I LOVE this recipe! I did use butter instead of shortening – 1st because that’s what I had but also that’s how I’ve always made pound cake. I did not need to cook it as long – about 70 minutes and it’s perfect. Moist sweet decadent top, yummmm
filled the 3 loaf pans…cakes did not rise much. Cake was moist and flavorful
I like the flavor I got and the texture was good. I will be using this recipe again.
The recipe is perfect, it rose very high even without the use of baking powder. Totally disagree with the previous one star comment, my cake stay moist as any other cake using perfect recipes. Based on my preference, I use only 2 cups of sugar (3 cups is way toooo sweeet). Since i dont have any shortening, I use my stock of margarine plus butter. I think this will be my basic pound cake recipe starts from today. Thank u for sharing it!
Great recipe! I will add almond extract the next time I make this. Overall, good cake….. my family enjoyed it.
This is my first time using this pound cake recipe. I was never very good at baking pound cakes. This one turned out perfect! My husband had to admit the cake was delicious. This is the new family recipe.
Fabulous!!! I used about 3T fresh squeezed lemon and added about 3T lemon zest (left out vanilla) to make a lemon pound cake. This recipe yielded two loaf pans plus 4 jumbo muffins. Took the muffin pans out at 35 minutes, and the loaves out at 60 minutes. Beautiful texture, color and taste!
this is the best plain cake I’ve tasted for a long long time my first attempt I decrease the ingredients by half, but I wish i hadn’t cause everyone wanted seconds. Will be using this recipe over and over again. THANK U!!!!
I had to make this recipe three times. The first time I made it I wasn’t realy impressed, I went went out to eat and when I returned the cake was gone, but three of my fiance’s friends were looking a little too satisfied to see me. I asked if they knew what happened to the cake they told me it had been eaten and asked if there was any more. So I had to make two more only I used Butter flavor shortening and imitation butter extract plus upped the lemon extract
i made this cake today,12/13/12,i don’t buy shortening,only had 1 stick of butter,so i used margarine instead.i orange and vanilla extract,made a caramel glazed and poured over cake while still warm,smelled awesome while baking,and the taste was awesome as well,and very moist.and i also used cake flour.
Tried this recipe today. It was awesome! It was so light and fluffy with that Old fashioned taste that reminds me of my mother and Aunts cooking. It is an easy recipe and the ingredients are usually already in your pantry. Thanks for sharing.
This is a great pound cake, i normally will make the heavy wheaping cream pound cake from the swan down cake flour box, but now I’m adding this recipe to my special occasion days !!!!! My husband, my daughters and even my mother that is 73 years old and a baker loved it….
tis recipe is wonderful but you left out 1 necessary element 1 teaspoon of baking powder. after adding this ingredient it truly is wonderful.