Pound Cake

"This is my husband's all time favourite cake!! The recipe came from a Betty Crocker cookbook. It is delicious served with sliced strawberries or raspberries and whipped cream. I have also used this cake in trifle."
photo by buttercreambarbie photo by buttercreambarbie
photo by buttercreambarbie
photo by buttercreambarbie photo by buttercreambarbie
Ready In:
1hr 20mins
1 cake




  • Preheat oven to 350 degrees F.
  • Grease and flour bundt pan.
  • Beat 2 3/4 cups sugar, margarine, eggs & vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds.
  • Beat on high speed scraping bowl occasionally for 5 minutes.
  • Beat in flour, baking powder and salt alternately with milk on low speed.
  • Pour into pan.
  • Bake 65 minutes or until tester comes out clean.
  • Cool 20 minutes before removing cake from pan.
  • For glaze: Combine 1/4 cup sugar and lemon juice. Spoon over warm cake.
  • *Do not use self-rising flour in this recipe*
  • Note: I always use half-and-half in place of evaporated milk.

Questions & Replies

  1. Is this recipe suitable for use in a lamb shaped cast iron mold? Would the recipe have to be altered in any way? Thank you!


  1. hello snowangel your easternbuddy best poundcake I've ever eaten
  2. Made for PAC, this was a delicious cake. I served it topped with whipped cream and strawberries as suggested.


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