My sister had both families over for dinner the Thursday night before the wedding day and it was such a lovely evening. The weather that week was tailor made for a wedding and we are so grateful for the sunny days and warm weather, especially since right after we have been shivering in the chill.
Spring, where are you? I think she might have arrived this week.
I’ve shared my sister and brother-in-law’s backyard before and it is such a gorgeous oasis to enjoy the outdoors. A fish pond with goldfish and koi is center stage. 
Lots of pretties to look at.
And a beautiful porch to sit on a spell to catch a breeze. 
My mom brought her pound cake, which is a delectable treat for sure. Mom has been baking all my life and definitely has it perfected by now. 
Baked in an old-fashioned tube pan, it couldn’t be any prettier. 
Topped with strawberries and whipped cream, there is no better dessert in my book.
Of course, I will share the recipe with you.:) She got this one from her sister years ago and I can definitely vouch for it’s yumminess!
Pound Cake
1 cup butter (1/2 lb.)
1/2 cup oil
2 1/2 cups sugar
5 eggs
3 cups flour
1 cup milk
1 1/2 tsp. vanilla
1/4 tsp. almond ext.
1/2 tsp. baking powder
1/2 tsp. salt
Cream butter and oil until light. Add sugar gradually, creaming well, add eggs one at a time. Beat well after each addition. Sift together flour, baking powder and salt. Combine milk and flavorings, add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients, blend thoroughly after each addition. Turn into tube pan well greased and floured in bottom only.
Bake at 325* for 1 hour 25 min.
I’ve got LOTS of great pics to share from my beach trip last week. It was a fun time of relaxing with friends and family and a memory that I’ll treasure. Boat riding, fishing, eating lots of seafood, relaxing in the sand, walking on the beach, shelling.
DO YOU SIFT THE FLOUR
HI, Pamela, I guess if it doesn’t say that, then don’t worry about it.
It says in directions to sift together the dry ingredients.
WASH YOUR PAN WITH BAKING SOADA
Why wash pan with baking soda?
What does washing pan with with baking soda have to do with it??
I made 2 cakes the first 1 baked at 350 as instructed, it cooked to fast and to hot. The second one I naked at 325 for 75 minutes and it was perfect.
Let me begin by saying, I suck at making a cake! I read yours and decided I would make this recipe. It turned out fabulous and make me look like a cake rockstar! My husband has always loved a good pound cake, anytime of the year, and he just kept raving over and over about this recipe. Thank you for sharing it! I owe you…😊 Actually, I’m getting ready to make it again.
HI, Cindy, thank you for letting me know, it’s an old tried and true recipe of my mom’s.
Help I have a Nordic Ware tube pound cake pan. Everytime I bake in it usingy original recipe 325°@1 hr20min. It bakes sin like 45 min and it’s burned on outside and not risen on the inside. Please help me with baking in these new pans. I had an old fashioned Aluminum steel pan and my sister took my pan and passed away and no one can find it. I would so appreciate any advice anyone can give thank you!!
In* correction
Hi I bake in nordic ware bundt pans all the time I have no problem with them spray your pan with a good baking spray that contains flour then turn your oven down to 300 degrees sound like your oven cooks on high heat if you know what I mean place your cake in the center of the oven and let bake for 1 hour and15 minutes. Ps is your pan a lighter color pan or is it a dark color like black if it is black turn your tep. down to 275 degrees hope this helps you
I’ve made this cake before. I’m making it again. I love it. And so easy to make. I also added lemon flavoring as well only because I like lemon and vanilla. Thank you for sharing this recipe.
This is a beautiful cake, both, on a platter and in our mouths ! I used cream cheese flavoring and vanilla. Thank you !
I also have tried to use the Nordic cake pans and the cake gets too done on the outside and not done on the inside. I finally went back to my old pan and I don’t have trouble. I bought 2 pans and I wish I had my money back.
That Nordicware pan is absolutely horrible! I have 3 of the old aluminum tube pans you’re referring to. just this week I happen to run across one on Amazon for about 20.00. It is aluminum, 10 3/4″ wide and over 5″ high. They are always made out of shiney aluminum. Never bake your pound cake over 325. I don’t bake mine a degree over 305, preheated oven. If you can’t find one, email me and I’ll try to help you find one. [email protected]
This cake is so delicious! I made it a month ago for my husband and myself. Was going going to put half in the freezer but he said not to, it wouldn’t las long enough to go stale, and he was right! I am sure the original directions said to bake at 350, but I have a new dark angel food pan, so dropped temp to 325 for 75 minutes.. it was perfect! Am making it again today for my church craft group!
Does it matter if the oil is vegetable or can I use lard (melted)?
Hi, Jennifer I’m not sure but maybe see with a search if those 2 can be substituted for each other.
You can use 1/2 cup lard, don’t have to melt.
I’m not a baker but this recipe was easy to make. In addition, the cake came out perfect. It was moist, not real sweet (which I wondered about with 2 1/2 cups of sugar), just absolutely delicious!!
Thanks for sharing!!
Hi Rhoda, I have been baking this cake since I found it. It has always came out perfect except for one thing, it has never developed thatc crispy crunchy top. Any ideas on why? I’ve tried beating the eggs, creaming longer, lower racks, higher racks, etc etc. nothing seems to work,
HI, Darren, I have no idea. Are you using a similar tube pan as the one pictured? I wonder if that makes any difference.
not enough butter. use 3 sticks of butter and you will get a thick crunchy top.
If you have not gotten an answer yet: That top is the result of having butter that is warmer than room temp. Room temp. is technically between 68-70F. At that temperature, the fat is able to be creamed until light in texture and color and still able to hold air from the aeration. When the fat is warmer, it is not able to hold air and with separate and be crackly like what you see in the pictures. That has been the reason that has been the reason for the occurrence when it has happened with my pound cakes. Hope this is helpful.
higher fat milk like half and half makes the crumb crunchier
Can I make this cake using self-rising flour
I’m not sure, Barbara, but maybe try it.