Pound Cake Recipe

Name: Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 tsp. baking powder; 3 c. sugar; 3 c. flour (plain); 3/4 c. evaporated milk; 5 eggs, beaten slightly; 2 sticks margarine or butter; 1/2 c. Crisco; 1 tsp. vanilla; 2 tsp. lemon flavoring; 3 Tbsp. fresh lemon rind or 1 1/2 Tbsp. dried lemon rind

Servings: persons

1/2 tsp. baking powder
3 c. sugar
3 c. flour (plain)
3/4 c. evaporated milk
5 eggs, beaten slightly
2 sticks margarine or butter
1/2 c. Crisco
1 tsp. vanilla
2 tsp. lemon flavoring
3 Tbsp. fresh lemon rind or 1 1/2 Tbsp. dried lemon rind

1
Place sugar, eggs, milk, flavorings and rind in mixing bowl. Mix slightly to combine.
2
Pour half into second mixing bowl containing shortening, baking powder, salt and flour. Mix well on high with small mixer and on medium speed with large mixer.
3
Add remaining liquid mixture.
4
Mix slowly and only until well combined.
5
Pour into greased and floured (Baker's Joy) tube pan. Bake at 250u00b0 for 40 minutes.
6
Raise oven temperature to 325u00b0 for 60 to 80 minutes (depending on oven). Bake until cake tests done. Let sit out of oven 10 minutes before turning out of pan.

No nutrition data on file — estimate from the ingredient list.

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: 1/2 tsp. baking powder, 3 c. sugar, 3 c. flour (plain), 3/4 c. evaporated milk, and more.

Yes, 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.

Pound Cake

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