My Mom'S Southern Pound Cake Recipe

Name: My Mom'S Southern Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sugar; 1 c. butter; 1/2 c. solid Crisco; 5 eggs; 3 c. flour; 1/2 tsp. salt; 1/2 tsp. baking powder; 1 tsp. vanilla; 1/4 tsp. lemon extract; 1 c. milk

Servings: persons

1
Halfway through mixing cake, turn oven to 200u00b0.
2
Cream butter, Crisco and sugar; add eggs, mixing well.
3
Sift together flour, baking powder and salt.
4
Add the dry ingredients alternately with the milk, vanilla and lemon to the creamed mixture (beginning and ending with the flour mixture).
5
Bake in a well-greased and floured 10-inch tube pan.
6
When cake goes in the oven, turn to 325u00b0 for 1 1/2 hours.
7
(You may need to cover cake loosely with aluminum foil the last 1/2 hour of baking to keep it from getting too brown.)

2002

kcal

Calories

Fat

322

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. sugar, 1 c. butter, 1/2 c. solid Crisco, 5 eggs, and more.

Yes, My Mom'S Southern Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Mom'S Southern Pound Cake

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