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!
1 cup butter (1/2 lb.)
1/2 cup oil
2 1/2 cups sugar
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.
What brand of flour do you use and is it AP or SR?
I’m pretty sure it’s plain flour for this cake.
Jewell Hartwell says
I tried this pound cake for my husband’s birthday and he fell in love with it. I had to tell him he better be glad I baked this cake for him because I loved it myself so much that I could put a hurt on it. I do have to try this again just for me.
This is a great recipe, THANK YOU!!!!
I have made this pound cake several times and it’s amazing. Making it again right now actually (it’s in the oven) going to turn it into a layered dish with mixed berries, Chantilly cream ,and homemade whipped cream.
I made the cake last night and I love the old fashioned flavor, it’s the “authentic” flavor and texture I was looking for. The problem was, I only greased and floured the bottom of my aluminum tube pan and the cake stuck every where else. But I will make this cake again, it is the perfect old fashioned pound cake recipe! Thank you for sharing.
Erica Nicole says
I tried this recipe earlier this week. Turned out tasty!
helen chestnut says
I have not yet try this recipe but I know that I will it do look inviting. I love a good old fashioned pound cake,this cake and a chocolate cake are my favorite. so I will be trying this recipe soon. l am a beginner so I hope on my first time it will turn out just find.
Sharon Jones says
Could you use shortening instead of the oil?
Sharon, I’m not sure if that makes a difference or not. Mom is the expert baker on this.
This is the same as my Grandma’s recipie and she ALWAYS used 1/2 shortening in place of the oil. It really does make the BEST pound cake!!
Iona Juman says
Oil or butter might be better, since shortening is not as healthy
Yes, definitely. I do .
[email protected] says
You did not say what degrees and how long to bake??? Did I miss something?
[email protected] says
Oh sorry I just found it!!!
I have made this cake several times – in three different pans. I tried only greasing and flouring the bottom as the recipe says, and also greasing and flouring the whole pan. While the flavor of this cake is really good, it sticks every time. I don’t know what else to do… it’s a little embarrassing when I want to take the cake to a get-together, and there are chunks missing on the side. Do you have any other suggestions? I really do love this cake.
Hi, Dona, I’ll have to ask my mom is she has any ideas. I would really think flouring and greasing would sure keep it from sticking.
Tanya Mitchell says
Try Baker’ s Joy spray works every time! Wal-Mart or any grocery should carry it. Good Luck
Hi Dona. The same happened to me and I had been making cakes for years. I purchased a new pan and problem solved.
I interpreted the instructions to grease the entire pan but only dust the bottom with flour and not the sides. I just copied the recipe and haven’t made yet. Thank you for the recipe.
WASH YOUR PAN WITH BAKING SOADA
Giselle Madrix says
My tube pan is a dark non-stick type do I put the cake in the oven at 300 or 325 degrees as in the recipe?
I sure need to try this pouund cake even though I am not a baker.
Delicious! It came out looking just like your picture. Am making a second one this week for company, it is now my go pound cake recipe. Thank you.
So glad to hear that, Winnie!
Hello, I love this pound cake recipe. Can this recipe be made in 9 1/2 x 5 in. loaf pans? If so, how many pans would it make and what’s the instructions for loaf pans? I want to make it for Christmas gifts. Please let me know, thanks!
HI, Grace, I really can’t tell you, because my mom makes it it in the standard pound cake pan. I’d say just try splitting it up in a loaf pan and see if it works.
Claire Wood says
I have found that most any large pound cake recipe that fills a large bundt pan will make two 9 x 5 loaf pans. I do this often
I have just done one , and it came out beautiful. Moist and lovely texture.
I saw some persons speaking about the cake sticking but mine came out the pan very well.
The only thing, my oven doesn’t work very well so it was a little darker than suppose to, but all in all it was very good.
This is my new pound cake recipe from now on
Gwen Calloway says
Can I use Swann’s Cake Flour? If not, what brand of flour works the best?
HI, Gwen, I’m not sure if Swann’s is different than plain flour or not, but this calls for plain flour not specifically cake flour. I’m not sure what the difference is. I usually use White Lily for baking, but any plain flour should do.
The first time I made it, it was a hit.
2nd to e today. And I reduced the sugar to 2cups.
Hope it comes out just as nice.
Mary D says
I probably have 10 pound cake recipes pinned. I made this one today and deleted the others! It’s not only delicious but it’s easy and comes out great.
HI, Mary, I’m so glad to hear that it was a success! My mama’s recipes are always good.