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Holiday Pound Cake with Strawberry Topping

We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe. —Ruby Williams, Bogalusa, Louisiana
  • Total Time
    Prep: 15 min. Bake: 80 min. + cooling
  • Makes
    12-16 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 ounces cream cheese, softened
  • 2-1/2 cups sugar
  • 5 large eggs
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • Strawberry ice cream topping
  • Sliced fresh strawberries, optional

Directions

  • In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired.
Nutrition Facts
1 piece: 419 calories, 21g fat (10g saturated fat), 104mg cholesterol, 267mg sodium, 52g carbohydrate (32g sugars, 0 fiber), 5g protein.

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Reviews

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Average Rating:
  • Bobbie
    Jan 20, 2019

    This is the BEST pound cake ever. I discovered this recipe in Taste of Home years ago and have been making it for every occasion ever since. I added Almond extract in place of the lemon and there is no pound cake that can compare. I make sure to always have buttermilk because whenever we need a desert, this is the one

  • lvarner
    Jun 3, 2016

    This pound cake is delicious! It's great with the strawberry topping or with just about any other toppings (such as whipped cream and chocolate syrup) or even just plain. It's a staple in my recipe file.

  • thecreativebaker
    Jul 21, 2013

    I have made this pound cake many times!!! It is so good!!!! I have made it for a bridal shower and cut in into cubes for parfaits. I have made it for Christmas dinner and made a light powdered sugar glaze to drizzle over it and then dusted it with edible glitter-so pretty and festive! It also freezes well!

  • thecreativebaker
    Jul 21, 2013

    I have made this pound cake many times!!! It is so good!!!! I have made it for a bridal shower and cut in into cubes for parfaits. I have made it for Christmas dinner and made a light powdered sugar glaze to drizzle over it and then dusted it with edibles glitter-so pretty and festive! It also freezes well!

  • Freshcook
    Dec 24, 2012

    I found this recipe several years ago in Taste of Home magazine however lost the issue and couldn't remember the ingredients. This cake is so delicious and taste like grandma's pound cake. Moist and flavorful. The entire family raves over how good it is everytime I make it. I substitute the mayo in place of the shortening to cut down on calories. It turns out great. So glad to see it again. This time it goes in my cookbook for safe keeping.

  • kristenkcole
    Nov 13, 2011

    No comment left

  • heartstamper50
    Jul 30, 2011

    BIG PROBLEM HERE - The instructions don't list the sugar in the creaming section. Fortunately I checked the ingredients list to make sure I had everything in & added it at the end which isn't recommended. Otherwise, it is excellent with my changes...used almond flavor in place of the lemon & baked in 2 loaf pans - 325* for 55 min. Will make again - my husband loves it!!

  • carroll33
    Nov 10, 2009

    No comment left

  • Anonymous
    Nov 19, 2006

    No comment left

  • Karen
    Nov 18, 2006

    No comment left