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My Mom's Four Best Pound Cake Recipes

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.

My mom loves to feed her sweet tooth. As far back as I can remember, Mom always baked cakes. These are her pound cakes. The first three are big cakes. Do not use a Bundt pan or standard tube pan. Use a large tube pan, which typically has three prongs spaced evenly around the edge of the pan, and a center cylinder that extends above the sides of the pan. A standard tube pan is fine for the lemon cake.

These are Mom’s four best pound cakes:

  • 7-Up
  • Chocolate
  • 5 Flavor
  • Lemon JELL-O

7-Up Pound Cake

Ingredients

  • 2 stick butter*
  • ½ c shortening*
  • 3 c sugar
  • 5 eggs
  • 3 c plain flour
  • 1 tsp vanilla
  • 1 tsp lemon
  • 1 c 7-Up (takes the place of baking powder and soda)

*Mom uses 1 ½ sticks of butter flavored Crisco instead of the 2 sticks of butter and ½ c Crisco.

Instructions

  1. Cream together butter and shortening with electric mixer.
  2. Add sugar into mixture, and cream together.
  3. Add the eggs 1 at a time, beating after each egg.
  4. Sift and gradually mix in flour.
  5. Add vanilla and lemon flavorings.
  6. Slowly pour in 7 Up and mix on low.
  7. Grease and flour a large tube pan, or use Baker’s Secret spray.
  8. Bake at 325 degrees for 1 hour and 15 minutes.
  9. Optional: Ice cooled cake with cream cheese (Mom’s preference) or other favorite frosting.

Cream Cheese Frosting for 7-Up Cake

Ingredients

  • ½ c or 1 stick butter, softened
  • 1 pkg, 8 oz cream cheese, softened
  • 1 lb confectioners sugar
  • 1 tsp vanilla extract

Instructions

  1. Cream butter and cream cheese together with electric mixer.
  2. Gradually add powdered sugar. Beat until light and fluffy.
  3. Stir in vanilla.
  4. Frost cooled cake.

Ingredients

  • 1/2 lb butter*
  • ½ cup Crisco*
  • 3 cups sugar
  • 3 cups plain all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • ½ cup cocoa
  • 1 cup milk
  • 5 eggs
  • 1 ¼ tsp vanilla

*Mom uses 1 ½ sticks of butter flavored Crisco instead of the 2 sticks of butter and ½ c Crisco.

Instructions

  1. Cream together butter and shortening with electric mixer.
  2. Add sugar into mixture, and cream.
  3. Add the eggs 1 to 2 at a time, beating after each egg.
  4. Sift salt, baking powder and cocoa together with flour.
  5. Gradually add dry mixture, milk, and vanilla to butter, shortening and sugar mixture.
  6. Grease and flour a large tube pan, or use Baker’s Secret spray.
  7. Bake at 325 degrees for 1 hour and 30 minutes.

Frosting Options

  1. Ice with bought milk chocolate frosting. (This is what Mom does.)
  2. Add 3 to 4 T of cocoa to the cream cheese frosting above.
  3. Ice with chocolate fudge frosting (recipe immediately below).

Read More From Delishably

Chocolate Fudge Frosting

Ingredients

  • 4 squares unsweetened chocolate
  • ½ c butter
  • 1 lb confectioners sugar
  • ½ c milk
  • 2 tsp vanilla

Instructions

  1. Combine butter and chocolate over low heat until melted.
  2. Remove from heat and add sugar, milk, and vanilla. Stir until smooth.
  3. Set in a bowl of ice and water. Beat until smooth enough to spread.

Ingredients

  • 2 sticks butter*
  • ½ c Crisco*
  • 3 c sugar
  • 5 eggs
  • 3 c plain flour
  • 1 /2 tsp baking powder
  • 1 milk
  • 1 tsp each of these 5 flavorings: coconut, rum, butter, lemon and vanilla

*Mom uses 1 ½ sticks of butter flavored Crisco instead of the 2 sticks of butter and ½ c Crisco.

Instructions

  1. Cream together butter and shortening with electric mixer.
  2. Add sugar into mixture, and cream with mixer.
  3. Add the eggs 1 to 2 at a time, beating after each egg.
  4. Sift baking powder with flour.
  5. Gradually add dry mixture, milk and flavorings to butter, shortening, and sugar mixture.
  6. Grease and flour a large tube pan, or use Baker’s Secret spray.
  7. Bake at 325 degrees for 1 hour and 30 minutes.

Glaze for 5-Flavor Pound Cake

Ingredients

  • 1 c sugar
  • ½ c water
  • 1 tsp each of these 5 flavorings: coconut, rum, butter, lemon, and vanilla

Instructions

  1. Combine ingredients in saucepan and bring to low boil.
  2. Spoon warm glaze over pound cake. This will soak in and make the cake very moist.

Lemon JELL-O

Moist and delicious Lemon JELL-O cake

Moist and delicious Lemon JELL-O cake

This is a fast and easy cake to make. It was a family favorite when I was growing up, and often appeared on my Friday afternoon chore list when I was a teen.

Ingredients

  • 1 package yellow cake mix
  • 1 package lemon jello
  • 2/3 c water
  • 2/3 c Wesson oil
  • 4 eggs
  • 2 tsp lemon extract
  • 1 tsp vanilla extract

Ingredients

  1. Pour cake mix and JELL-O into mixing bowl.
  2. Add water and oil, and stir and mix on low speed of electric mixer.
  3. Continue mixing on low, adding in one egg at a time.
  4. Add lemon and vanilla extracts.
  5. Grease tube pan, and dust with flour. Alternatively, use Baker’s Joy.
  6. Pour cake batter into tube pan, and bake at 325 degrees for one hour.
  7. Prepare glaze while cake is baking.
  8. When cake is done, empty onto a plate. Apply glaze as below.

Glaze for Lemon JELL-O Cake

Ingredients

  • 2 c confectioner’s sugar
  • Juice of 2 lemons
  • Grated rind of 1 lemon

Instructions

  1. Mix sugar, lemon juice and lemon zest together.
  2. While cake is warm, spoon glaze on cake. Glaze will be runny. Keep spooning glaze onto cake and let it soak into cake.

© 2009 rmcrayne

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