Pound Cake Recipe

"I made this cake to go with Easy Strawberry Shortcake, I have on this site (recipe 34443). This is a pound cake so it really doesn't rise a whole lot but sure taste good, the trick to a successful pound cake is to beat the egg mixture for 5 minutes"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (112.4 g)
Calories 442.2
Total Fat - 17.8 g
Saturated Fat - 3.6 g
Cholesterol - 76.9 mg
Sodium - 240.5 mg
Total Carbohydrate - 61.7 g
Dietary Fiber - 0.9 g
Sugars - 37.4 g
Protein - 8.2 g
Calcium - 110.3 mg
Iron - 0.9 mg
Vitamin C - 0.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 325 degrees F. Position your oven rack on the second position from the bottom. Spray a 12 cup bundt pan with nonstick baking spray containing flour and set aside.

Step 2

In large mixing bowl, beat butter with sugar until light and fluffy. Add eggs one at a time, beating for 1 minute after each addition, then continue beating 5 minutes.

Step 3

Sift together flour, baking powder, soda, and salt. Add to butter mixture alternately with buttermilk and lemon juice, beginning and ending with the dry ingredient mixture.

Step 4

Spoon batter evenly into prepared pan. Bake at 325 degrees F for 55-65 minutes until cake is lightly browned, set, and a toothpick inserted in center comes out clean.

Step 5

Cool 5 minutes in pan. Hold the pan with hot pads and gently shake until you can hear the cake bounce slightly in the pan. Quickly invert the cake onto serving plate and cool completely.