This treat, a pound cake with evaporated milk, is incredibly moist. I’ve tried a ton of recipes, but this is without a doubt the best!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 14 |
Ingredients
- 1 cup margarine
- ½ cup shortening
- 3 cups white sugar
- 5 eggs
- 2 ½ cups all-purpose flour
- ½ cup self-rising flour
- 1 cup evaporated milk
- 1 tablespoon lemon extract
- ½ teaspoon vanilla extract
Instructions
- Don’t preheat the oven. Grease and flour a 10-inch tube or Bundt pan. Sift together the all-purpose flour and self-rising flour; set aside.
- In a large bowl, cream together margarine, shortening, and sugar until light and fluffy. Beat in eggs one at a time. Then beat in flour mixture and milk, mixing just until incorporated. Finally, stir in lemon extract and vanilla.
- Pour batter into a 10-inch tube or Bundt pan. Place cake in a cool oven and set the oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 228 mg |
| Sugars | 45 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Taste delicious and is easy to prepare, a great recipe.
Loved this cake. It was moist, tasty and i didnt change anything in the recipe. Added a lemon glaze to the top and some sprinkles as it was a birthday cake. Everyone loved it.
This is the best pound cake I’ve made is always a hit! People always asking for the recipe. Great with Tea or coffee.
It’s ABSOLUTELY delicious!!!
How do you make the dripping icing for this lemon pound cake
I used strictly vanilla extract since lemon extract was not preferred by my guests. This made the cake too sweet, but overall a good quality pound cake.
Delicious pound cake. Make again, for sure
I baked it with butter instead of margarine and coconut oil instead of shortening. I used 1 C of self rising flour because I had white whole wheat flour. Also, only used 1 C of raw sugar and 1 C of coconut sugar. Since I didnt have lemon extract, I zested a lemon and used 11/2 TBLS vanilla. Very moist. I wouldn’t want it any sweeter.
I thought it came out great, a bit too sweet for my taste maybe next time I’ll add less sugar. Regarding changes made, I didn’t have shortening so I added 1/4 cup (125 grms.) more of margarine and 1/4 cup vegetable oil. Also didn’t have lemon extract so I substituted with 2 table spoons lemon juice. For the flour I used regular flour and added a tea spoon of baking powder and sifted before mixing in. I did have to cook 30 mins longer, don’t know if being at sea level has anything to do with it or if it’s my oven ?? The texture was moist enough and it did not crumble when I cut it. Thumbs up.
I made it!. I’m not a cook. Never been able to bake anything. But, this cake turned out perfect! My fiancée loved it. My sisters loved it. I did make one adjustment though, I used 3 sticks of margarine instead of the cup of margarine and the 1/2 cup of shortening–just seemed like too much oil. Otherwise, I followed the instructions to the T. I used a gas oven. Cake was delicious. I’ll try it with the extra oil for Thanksgiving–I’m sure my family will love it. Thanks for the recipe 🙂
It browned too quickly which I can solve by covering with foil, but it rose very quickly, overflowed the bundt pan, and went fairly flat before it was done. The taste is terrific and texture perfect. I would very much like to know how to fix what happened.
Excellent cake, best I have ever made. I don’t make many pound cakes as I have always thought “what am I doing wrong”? Dry, heavy, I never get them where I’m happy with them. Well not this time. This one is awesome! I did however make a few changes; for the shortening I used Extra Virgin solid Coconut oil, I didn’t have evaporated milk so I used 1C reg milk. (Another recipe called for that amount in it. I also used fresh farm eggs that are much smaller eggs than store bought, and used equivalent of 7 eggs instead of the 5, and I used Almond, and Vanilla extracts. I was concerned that it was not fully cooked, but knife came out clean, so I didn’t want to over bake it. It turned out to be a super moist cake, delicious! This will be my go to pound cake recipe!!
this is a wonderful pound cake it is very moist and tasty,it is also a versitle cake you can use it as a backdrop for many flavors. you can swirl chocolate in it and turn it into a marble cake.you can swirl thickened strawberry puree into it.you can change up the extracts in it the possibilities are endless with this cake’this one is a keeper.
Have tried several recipes. .this is by far best. .superior taste, texture, and so moist 🙂
This cake is the best. Came out great the first time. The only thing I changed was the amount of sugar. Instead of 3 cups I only used 21/2 and it was just right for me and the family. I will make this from now on.
Though I made a few changes the cake has turned out excellent,I used brown sugar instead of white and used butter, I never use margarine.I had no lemon extract .I added t tablespoon of hot water to the evaporated milk and no self raising flour so added 1/2tsp of baking soda and the cake turned out great,delicious ,it’s really yum. Thank you for sharing this recipe it’s a keeper for sure and super simple to make.
Very good recipe! I would keep an eye on it while baking. I turned down the temp as it was browning too much.
Cake baked withing 50-55 mins due to preheating the oven. I didn’t like the idea of putting the cake in a cold oven. Nevertheless, the cake tastes great! And I like the crusty top, but I did cover the cake with a cookie sheet (didn’t have any foil) to prevent over browning. Thank you for sharing the recipe!
I can’t say that this is not good BUT I didn’t get what I was expecting. The texture was denser that a “traditional” cake but it wasn’t reminiscent of a pound cake for me. I did enjoy the cake though. I was making it to go with strawberries and it was quite good. I used the bundt pan (that was so old it didn’t have the size on it) and it filled the pan about 2/3 of the way full. It rose slightly over the pan but it did not spill over. Also, the top browned pretty darkly in comparison to the rest of the cake. I checked it right at an hour, and it was done, the full time would have burnt it for sure. It released nicely from the pan and was a nice even golden brown, nothing like the top. Sorry for the lengthy review, but often more than not I find these reviews so vague.
needs a lot more baking time. had to cover with foil to stop it from overbrowning.
I’ve tried this recipe this morning and it turned out very delicious! The only alteration I made is reducing the sugar.This recipe is totally a keeper!Thank you so much for sharing the recipe 🙂