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Old Fashioned Pound Cake

(39 Votes)
SERVES
12
COOK TIME
1 Hr 55 Min

Traditionally, pound cake got its name because it was originally made with a pound each of most of its ingredients. We may have a taken "pounds" off of this Old Fashioned Pound Cake, but the cake still has the same delicious taste that we all love!

What You'll Need:
  • 3 cups sugar
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup vegetable shortening
  • 5 eggs
  • 3 cups all-purpose flour, divided
  • 1 cup evaporated milk, divided
  • 1 teaspoon vanilla extract
What To Do:
  1. Coat a 10-inch Bundt or tube pan with cooking spray and lightly flour, set aside.
     
  2. In a large bowl, with an electric beater on medium-high speed, beat sugar, butter, and shortening until creamy. Add eggs and beat until fluffy. Add 1-1/2 cups flour and 1/2 cup evaporated milk, beating until well blended. Add remaining 1-1/2 cups flour and 1/2 cup evaporated milk, and vanilla, beating until well mixed.
     
  3. Pour batter into pan. Place in a cold oven and bake at 300 degrees F. 1-3/4 to 2 hours, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto a wire rack to cool completely. Serve, or cover until ready to serve.
Notes
  • For breakfast, take a few slices and pop them in the toaster. Spread the toasted slices with honey butter, which is no more than a stick of softened butter accented with a couple tablespoons of honey, or frost with our amazing Vanilla Butter Frosting.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have an old washer and dryer. The washer shakes the whole house. I cant run my washer or dryer while cooking a pound cake. I had to learn this lesson the hard way.

Thanks again. Short Url http//lizjewel.com/failed-bundt-cake.jpg Bleac == hed or unbleached flour should not matter. Lily White is a baking flour I have used successfully before in other baking. I may have "over-beaten" the mixture to get it smooth. I used 5 eggs from a local farm, so called free-range, always the best. Will try it again with a few lesser ingredients perhaps so it won't run over.

Thank you for the feedback. You can see what the cake looked like if you remove the double = in the URLs below and copy/paste them into a browser. Yes, I did have to open the oven once (there is an oven window and light so shouldn't have to) but because the batter had started to run over I put a baking tray under it so it shouldn't cover the whole oven bottom. It didn't collapse then it did it about 1/2 hour later. If you have recommendations as to what type flour, butter, etc. I should use I'd be grateful. I used Lily White unbleached flour (not self rising), unsalted Land o' L butter, Crisco veg. shortening, Carnation ev. milk, regular fine gran. sugar, org. vanilla extract. In other words, no substitutions or omitted ingredients. Oven was turned to 300 F after the cake went in, timer set for 1 1/2 hr. I window-checked on it intermittently anyway.

Hello Liz - (Unfortunately, even after removing the == the links do not work for us). However, we're still not sure what may have gone wrong with your pound cake. The only difference in ingredients seems to be that we use all purpose flour, which is bleached, while you used unbleached flour.

Can't find a place to post images here so they're on a server http//lizjewel.com/recipes/failedcakes/fail == ed-bundt-cake.jpg the cake when it came out after 1 3/4 hour. http//lizjewel.com/recipes/failedcakes/faile == d-bundt-cake-oven-disaster.jpg the oven that started to look like this after 1/2 hour approx. If someone will tell me what I did wrong I will correct it. I really thought this cake would be wonderful. Now I have about thirty dollars worth of ingredients wasted on a total of two cakes. Help!

I am doing something wrong! I can't figure out what. I have tried this recipe twice now and failed each time. The 1st time I used a smaller "bundt" pan than 10" so I blamed myself when the cake ran over the sides. The second time I placed it in a regulation Bundt pan, followed the recipe to the letter. It still ran over horribly for the first hour and after that it collapsed completely. What is wrong? I have a very good electric oven that does everything else right.

Hi Liz - We're not sure what could have gone wrong with your pound cake. Just to make sure, you did not preheat the oven, correct? The cake should go into a cold oven and then turned on. Also, it's important not to open the oven door while the cake is baking since this can make the cake collapse.

I would like to make this cake as a lemon pound cake. How many real lemons or how much lemon juice would be needed to make this happen? I love lemon pound cake so don't be too shy with the lemon juice amount!

Hi Rosie! We do have a lemon pound cake on the site that you can find by typing "lemon pound cake" in the search field above. However, if you'd still like to use this recipe you can just add 2 tablespoons of fresh lemon juice and 2 teaspoons of lemon zest to this recipe.

do you need some kind if Levin to make the cake rise and make it tender?

Pound cake is a dense cake. You dont need any rising ingredient.

Can I use in loaf pan? What temp and how long? Thanks for helping! Can't wait to smell it cooking.

My Goodness!! Read step 3!! If you use loaf pans it would take about 3 of them and then the time would change considerably.

I made this cake 2 weeks ago... Boy it was so good!!!!!!!!!!!!!!!

I made this cake 2 weeks ago... Boy it was so good!!!!!!!!!!!!!!!

My Mother is 95 yrs. old, and since she loves pound cake, I make her one ever so often. Or when ever she wants one. She lives in a senior resident, and shares with her '' girlfriends ''. This one I haven't made yet, but making it to for my mother this Saturday. Not or can't rate it, but with the perfect ingredients, it's got to be good! And I trust that it will be good!

AMEN !!!!!

AMEN !!!!!

Why would anyone complain about calories when they are eating cake to begin with?

Anytime one comes up with a recipe that weighs a pound, it's heavy. IF you don't want calories, don't make it OR eat it. This recipe existed LONG before you were born.

You're so right, and I've been making it too many years to count. And it's still good!

This is almost the exact recipe I have for Lemon Pound Cake. It calls for 2 teaspoons lemon extract (I use more cause we like a very lemony cake). Add a lemon glaze and serve plain or with strawberries. Delish!!!! A family favorite and so easy!

Some of these comments make me laugh . People! Life is way too short to sit around, on a computer, and complain .. healthy and informative criticism is one thing but to complain just to see your words in type ... c'mom ... I like this sight not all the recipes but I see many that I do and tried .... some keepers ....some not

Hooray for blackgrandma, I,too, get so tired of the whining.

Does anyone have a recipe for Cranberry Orange pound cake?

Try these easy recipes for cranberry- orange pound cake: http://www.pillsbury.com/recipes/cranberry-orange-pound-cake/aa553394-37d2-461d-9434-e12fc445a54c# http://www.bettycrocker.com/recipes/cranberry-orange-pound-cake/30374ec7-b45a-4fae-a607-decd0525b803

and here is another thought for you folks sitting in front of the computer reading this....when you don't know what something is, do a search....it is right in front of you. Type in the word and hit search. You'd be surprised what information is out there on the old "www"!

For serious!

REALLY?!?!? You HAVE To be rude?? Come on, your comments were TOTALLY uncalled for. Didn't your mama tell you "if you can't say something nice, don't say anything at all!!"?

You need to CHILL! this is a forum for helping all seasoned, (pardon the pun) cooks and novices alike. If you didn't like the question that was asked, don't submit an answer ! I myself am a cook and baker with about 55 years of experience and I still find useful information from the friendly people on the website, along with wonderful recipes.

Prey tell what is a tube pan? Never saw that word before except for this recipe. It's not an angel food cake pan is it? Will a 9x13" cake pan do just as good?

It is the pan you make an angel food cake in. The inside slips out so you can take the cake out, slide your sharp edge around the bottom and take it out of the pan.

Actually, a Bundt pan is like an Angel Food pan, only it doesn't come apart. And no, a 9x13 pan is not used for pound cake. You can use a 9x5 loaf pan though. Just make sure you grease and flour it first.

FOR THIS RECIPE IF YOU DECIDE TO USE A 9X5 LOAF PAN, I BELIEVE IT WILL MAKE AT LEAST 2-3 GOOD SIZE ONES.

I think I'll use almond instead of vanilla. Any dessert made with almond flavoring is better.

can you put lemon juice in this recipie?

lemon juice no lemon extract yes, perhaps Remember not all extracts can be use equally (1 teaspoon vanilla extract does not equal 1 teasoon lemon extract). I do a coconut pound cake using coconut extract and 1/2 cup coconut. It is fanastic! I put a dark chocolate frosting on it ...taste alot like a Mounds bar.

That coconut cake sounds delicious. I would like to have your recipe, if you wouldn't mind sharing it, my email is mkziggynet@yahoo.com thanks :-)

Uh time out here! How can I bake something in a cold oven? and how long will it take before the oven gets to 300 degrees so the cake starts baking? I need some help here with the terminology? Oh what is a tube pan? I've never seen that term for a pan before. divorced male, not used to seeing all that is on here for the gals.

I have come across many recipes for pound cake that require starting out with a cold oven. It means to put your cake in then turn the heat to the required temperature. Generally the temperature is lower than others and because of this takes longer to bake. Tube pans are a lot of times the ones used to cook angel food cakes. The bottom & center of the pan are actually separate from the outside edge of the pan and can make removing the cake easier. If one doesn't have a Bundt pan, then the tube pan is a good substitute.

A cold oven means that you do not preheat the oven, rather you put the cake in the oven and then turn on the temperture. A tube pan is an angel food cake pan -it is high and has a hole in the center. It can be one piece or two piece. I have been baking for over 55 years. I would recommend a one piece, as you would have to grease the pan, then put wax paper in the pan, then grease it again if you use the two piece. (What happens if you didn't do what I recommend for the two piece pan? You often have the batter coming out of the bottom...all over the oven.) A bundt pan may or may not hold the amount of batter you made. I suggest trying to stick with the recommended pan. Your cake will turn out bigger and better than you thought possible. If you don't have a tube pan and don't think you will use it much, check out garage sales or ask a neighbor (especially the "grandma" ladies, as many of us still bake. My neighbors borrow mine.

I THINK IT NEEDS SOME SOUR CREAM IN IT!

Oooh, that does sound delish! I'm thinking I may have to make several of these, as the coconut one with chocolate sounds yummy, too. As does the one using lemon extract.

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