Lemon Pound Cake

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


  1. 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.

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