This recipe was a combined effort by my aunt and grandmother and handed down to me. It is easy and very versitle. It makes a firm cake that is great for carving, layering, or just for single layers. It is not recommended that you double this recipe.

7 egg pound cake (very easy)


  • 1.5 cups shortening
  • 3 cups sugar
  • 7 eggs
  • 3 cups all purpose flour
  • 1 cup milk
  • 2 tsp. vanilla


    Cream together shortening and sugar. Add eggs one at a time. Add flour alternately with milk, starting and ending with flour. Vanilla goes in last. Bake at 325 until it tests done.

  1. This pound cake takes a while to bake because it is quite dense. I have found that an 11X15 pan holds two runs of this batter and bakes in 1 hr 20 min.
  2. You can alter the flavor by simply substituting some or all of the vanilla flavoring with the flavor of your choice.


justkist Says... 23 Dec 2009 , 8:02pm

I have never made pound cake but need one good for carving so yours caught my eye. Can I ask, do pound cakes rise? How high do I fill the pans?

DianeLynn31 Says... 2 Feb 2010 , 8:43pm

pound cakes don't rise much, so you can be generous when filling your pan

Babasuesue Says... 5 Feb 2010 , 3:12am

Can you add more than one recipe or batch to fill up a large cake pan?

newbienz Says... 16 Feb 2010 , 2:21am

Hi Jammjenks! Sounds like a great recipe, do you have to use shortening (i.e. white vegetable shortening) or can (and do) you use butter? Does it make much difference?

danni73 Says... 2 Feb 2011 , 5:31pm

Can I use butter instead of the shortening??

missdebbietr Says... 17 Feb 2011 , 9:37pm

Same question as danni73 :-)

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