My mother has been making this pound cake since I can remember. Everywhere I take it, I always take recipe cards because at least ONE person will ask for the recipe. It’s heavy, dense & delicious! Enjoy!


  • 1/2 c. butter
  • 1/2 c. butter shortening
  • 5 eggs
  • 3 c. sugar
  • 3 c. flour
  • 1 T. vanilla
  • 1 T. butter flavoring
  • 1 T. lemon flavoring
  • 1 c. buttermilk


    Beat butter, shortening and sugar until fluffy. Add flavorings and eggs, one at a time. Add milk & flour, alternating, ending with milk. Pour into greased & floured bundt pan. Bang pan on counter to settle batter. Bake at 350 for 70 minutes. If needed, check every additional 5 minutes for doneness. Let cool for 10 minutes in pan, then flip to wire rack. Can be baked in regular cake pans as well. Very sturdy cake for stacking and decorating. If you don’t want lemon flavor, substitute more vanilla, almond, coconut, etc.


platinumlady Says... 6 Feb 2011 , 11:44am

Thanks gonna give this one a try :)

jdhkittykat Says... 7 Feb 2011 , 9:34am

what kind of flour do u use

Bevwilliams Says... 13 Apr 2011 , 1:06pm

What is butter shortening please> I live in the UK and have not heard of this.

cymraeglady Says... 23 Apr 2011 , 5:23am

Trex is used in the UK for shortening. Bev what are you using to convert cups into grams?

janeyf06 Says... 26 Jul 2011 , 1:10pm

any handy ideas for converting cups in to grams my mam just gonna use a cup lol

dashiki Says... 12 Aug 2011 , 9:31pm

1 cup of flour- 115 g 1 Cup of Butter- 225g 1 Cup of Sugar- 225g

Scarlets-Cakes Says... 5 Oct 2011 , 7:16am

Regular old all purpose flour.

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