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Southern Pound Cake

 Old-fashioned desserts don’t seem to be very common nowadays, but I love a good raisin bun or a hearty slice of homemade pound cake.  How about you?  I vote to bring them back!
With a lemon-fresh, moist, spongy base, and a pretty dusting of powdered sugar, its taste is completely timeless.  It’s sure to win first prize at the county fair, but it doesn’t need a blue ribbon to strike my fancy.

It’s totally delectable and unbelievably easy to make!  I hope you’ll give it a whirl.

**Update**
My mom made this cake for us, growing up, all the time. We’d beg her to make it for an after school snack! It’s moist and soft with a perfect little punch of lemon! The powdered sugar on top is really “the icing on the cake”. It’s one of my most favorite cakes ever, along with this Old-Fashioned Oatmeal Cake.
It’s a totally no-fuss dessert and really comes together quickly. Although, I will give you one very important pointer for the recipe and that is to follow it exactly for the most delicious results possible! My mom swears it’s yummier if you make the little extra effort to add the eggs in one at a time.
Now, the most popular recipe on the site has a video! It’s the first one that I’ve made too! I have to say, I was really afraid to jump into video (it really intimidated me for some reason), but it’s one of my new year’s goals to challenge myself in ways that I haven’t before, so I went for it! I learned so much and enjoyed the process, so hopefully there will be lots more to come! I hope you like the video! Let me know what you think!

Southern Pound Cake

Christine
Print Recipe Pin Recipe

Ingredients
  

  • 1/2 c. shortening
  • 2 sticks 1 cup butter
  • 3 3/4 c. powdered sugar
  • 6 eggs
  • 2 c. all-purpose flour
  • 3/4 t. salt
  • 1 T. lemon extract

Instructions
 

  • In the bowl of an electric mixer, beat together shortening, butter, and powdered sugar.  Add eggs, one at a time, mixing in between each.  
  • Add flour, salt and lemon extract, and mix until well-combined.  
  • Pour and spread evenly into an un-greased angel food cake pan.  Put an oven-safe bowl filled with water on the bottom rack (below the cake) of the oven while baking to make cake moist).
  • Bake at 325 degrees Fahrenheit for approximately 1 hour 15 minutes (baking time varies).
  • Carefully turn the pan over to remove cake onto a plate. I ran a knife under my cake first to make sure it would come out cleanly. Dust with powdered sugar. Allow it to cool. Slice and serve!

And, more importantly, I hope you love this cake! I’m about 100% sure you will!
What are your favorite old-fashioned desserts?

Reader Interactions

Comments

  2. What a gorgeous photo! I am going to make this over the weekend. I would love for you to come share at my From the Farm Blog Hop:
    http://www.fresh-eggs-daily.com/2013/08/from-farm-blog-hop.html

  3. I'm a huge fan of old fashioned desserts! I've never made a pound cake but you've inspired me. So glad I found this! I'd love it if you'd share it with us over at Fabulous Fridays on Real Housemoms.

  5. YUM! I love pound cake:) Come back over and link up at our fun Super Summer Saturday link up here: http://www.thechirpingmoms.com/2013/08/super-summer-saturday.html Thanks! Julie

  8. I am trying to hone my baking skills, and this looks like not only something I could do, but it looks delicious! I can't wait to try it! Beautiful picture!

  10. This looks freaking perfect! Not dry, not heavy, but moist! Pinning! Thanks for sharing at Sweet & Savory Saturdays #25!

    ~Amber @ Dessert Now, Dinner Later!
    http://www.dessertnowdinnerlater.com

  11. I love collecting and making and EATING old fashioned recipes :)
    old cookbooks are so fun..especially product pamphlet cookbooks.
    thanks for sharing these types of recipes.

  13. Christine,
    Oh how pretty!!! Sounds and looks even better. Pinning and shared at google+
    Thank you for coming to Tuesday Trivia.
    Hugs,
    Wanda Ann @ Memories by the Mile

  14. This looks so good! I love lemon cakes and treats. Pinning and sharing on FB and twitter. Thanks for sharing at Marvleous Mondays, Christine!

    Julie @ This Gal Cooks

  15. Hi Christine! I love old fashioned dessert and recipes in general and pound cake is one of my favorites! I have a recipe from my grandmother that I love but yours looks fantastic! Thank you so much for sharing with us at Best of the Weekend - your beautiful cake will be one of my features tomorrow night. Hope you have a fantastic Friday!

  18. This pound cake looks delicious! It remind me of the one my Mom & I make several times a year. Our recipe is very different from yours, but is still a traditional southern pound cake. Interesting to see a different take on it.

    ~Tenns @ New Mama Diaries

  19. Nothing beats a good pound cake! My MIL makes one that will make your toes curl :-) I think old-fashioned recipes past down from generation to generation are the best. Of course, a lot of Southern women in my family didn't write anything down, they just had them memorized!

  20. I love pound cake this looks great. I have a question what if I want to omit lemon what else can I put in? N how would I make a butter pound cake? Would I need morw butter instead?

    • Thanks for stopping by! The lemon adds a wonderful flavor and it's not too overpowering. But I'm sure it'd be fine to leave it out. You wouldn't need to add anything else in to replace it.

  22. This looks so delicious. I don't have an angel food cake pan. Can I use another type of cake pan, like a bundt pan? Can I use pure vanilla extract instead of the lemon?

    • Hi Hazel! The angel food cake pan has feet and a removable bottom that help invert and cleanly take out the cake. It won't remove as nicely in a bundt pan, but I've read that it is still possible...just a lot more work. If you decide to give it a go, I'd be interested to hear how it works out. Thanks for the question!

  23. Your picture taking is on-point & the cake looks delicious. I'm salivating just imagining the taste. I am so baking it now. Only one little problem: i don't have 6 eggs at the moment. What do you think of using 3 eggs - might it alter the taste drastically? Getting to the store isn't feasible now 'cause of snow.

    • Thanks so much for your kind words. I would really recommend using the full 6 eggs. They're crucial for both the spongy texture and the yummy taste. Maybe borrow from a neighbor? :)

  24. Does this come out of the pan without a problem because it's an angel food pan? I haven't been able to find one of those. I just have a tube pan that I normally grease and flour. I just wanted to make sure that I don't need to grease the pan.

    • Hi! Yes. It comes out of the pan easily because of the way the angel food cake pan works. So I'd recommend flouring and greasing just in case if you don't have the angel cake pan.
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