Grandma Miller’s Pound Cake

This traditional lemon pound cake, with classic ingredients like butter and flour, is a family recipe that we enjoy for special occasions. A decadent dessert that’s loved by all!

This is a classic pound cake recipe that was passed down from Isaac’s grandma. His dad grew up enjoying this perfectly moist, lemon pound cake and I’ve made it several times as a treat for Isaac. It’s certainly not an EBF recipe, but after posting about making the pound cake for Isaac around the holidays, several people have asked for the recipe so I thought I would post it here for easy sharing. Enjoy!

If you make Grandma Miller’s pound cake, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Grandma Miller’s Pound Cake


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 80
  • Total Time: 1 hour 35 minutes
  • Yield: 1 cake 1x

Description

This traditional lemon pound cake, with classic ingredients like butter and flour, is a family recipe that we enjoy for special occasions. A decadent dessert that’s loved by all!


Scale

Ingredients

  • 3 cups sugar
  • 1/3 cup vegetable shortening
  • 1 cup (2 sticks) of butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 5 eggs, one at a time
  • 3 cups flour*
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup milk

Instructions

  1. Grease and flour a 9-inch tube pan or two 8-inch loaf pans. 
  2. In a large bowl, cream together the sugar, butter and shortening until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon extract.
  3. Combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. Pour into the prepared pan(s).
  4. Place in cold oven, set temperature to 325°F and bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.

Notes

  • The original recipe calls for vegetable shortening. If you don’t want to use shortening I recommend cutting this out and using an extra 1/2 cup of butter, so 3 sticks total.
  • For the flour, I used all-purpose but you can also use cake flour if you want the cake to be less dense.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/16 recipe
  • Calories: 315
  • Sugar: 38g
  • Fat: 18g
  • Carbohydrates: 39g
  • Fiber: 0g
  • Protein: 3g

Keywords: pound cake

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