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Mom's Pound Cake Recipe
|Flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||1 Teaspoon|
|Butter||1 1⁄4 Cup (20 tbs), softened|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sugar||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon extract||1 Teaspoon|
Serving size: Complete recipe
Calories 7482 Calories from Fat 3348
% Daily Value*
Total Fat 380 g584%
Saturated Fat 173 g864.8%
Trans Fat 0 g
Cholesterol 1896.2 mg632.1%
Sodium 2887.5 mg120.3%
Total Carbohydrates 949 g316.2%
Dietary Fiber 11.8 g47.3%
Sugars 615.6 g
Protein 93 g185.2%
Vitamin A 174.4% Vitamin C
Calcium 55.5% Iron 144.4%
*Based on a 2000 Calorie diet
Cream the butter, vegetable oil and sugar in a mixing bowl until light and fluffy.
Add the eggs 1 at a time, beating well after each addition.
Add the flour mixture to the sugar mixture alternately with the milk, mixing well after each addition, starting and ending with flour mixture.
Mix in the vanilla and lemon extracts.
Pour the batter into a tube pan that has been greased and lined with waxed paper on the bottom only.
Bake at 325 degrees for 1 hour and 15 minutes.
Loosen the cake from the side of the pan.
Cool in the loosened pan for 20 minutes.
Invert onto a serving plate.