The Best Pound Cake

This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!

Original recipe makes 1 – 10 inch tube pan

Ingredients

1 cup margarine
1/2 cup shortening
3 cups white sugar
5 eggs
2 1/2 cups all-purpose flour
1/2 cup self-rising flour
1 cup evaporated milk
1 tablespoon lemon extract
1/2 teaspoon vanilla extract

  • PREP

    15 mins

  • COOK

    1 hr 15 mins

  • READY IN

    1 hr 30 mins

Directions

  1. Don’t preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
  2. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
  3. Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Nutrition

Calories: 498 kcal
Carbohydrates: 65.2 g
Cholesterol: 85 mg
Fat: 23.8 g
Fiber: 0.7 g
Protein: 6.5 g
Sodium: 228 mg

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