Pound Cake

The story goes that pound cake got its name because it was originally made with a pound each of most of its ingredients. We've taken a few "pounds" off these ingredients, but the cake still has the same delicious taste that we remember!

Yield: 12 servings
Community Recipe from


  • 3 cup(s) sugar
  • 1 cup(s) butter softened (2 sticks)
  • 5 whole(s) eggs
  • 3 cup(s) all-purpose flour divided
  • 1 cup(s) evaporated milk divided
  • 1 teaspoon(s) vanilla extract
  • 0.5 cup(s) shortening


  1. •Coat a 10-inch Bundt or tube pan with cooking spray and lightly flour, set aside.
  2. • In a large bowl, with an electric beater on medium-high speed, beat sugar, butter, and shortening until creamy. Add eggs and beat until fluffy. Add 1-1/2 cups flour and 1/2 cup evaporated milk, beating until well blended. Add remaining 1-1/2 cups flour and 1/2 cup evaporated milk, and vanilla, beating until well mixed.
  3. • Pour batter into pan. Place in a cold oven and bake at 300 degrees F. 1-3/4 to 2 hours, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto a wire rack to cool completely. Serve, or cover until ready to serve.
October 2012

This recipe is a personal recipe added by Shawnzie and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pound Cake Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy