• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 sticks butter
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 well beaten eggs (should be thick and yellow)
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1 cup milk
  • 1 tsp vanilla
  • 1 tsp lemon flavoring
  • 1 tsp butter flavoring
  • 1 tsp coconut flavoring
  • 1/4 tsp rum, orange, or almond flavoring
  • Glaze (optional):
  • 1 cup sugar
  • 1/2 cup water
  • 1 tsp of each of the flavoring used in the cake


  • Cream butter, shortening, and sugar until light and fluffy.
  • Add the beaten eggs.
  • Combine the dry ingredients and add to the creamed mixture alternately with the milk.
  • Stir in the flavorings.
  • Spoon mixture into a greased and floured 10 inch tube pan or bundt pan.
  • Bake in preheated 325 degree oven for 1 1/2 hours or until cake tests done.
  • For the glaze:
  • Bring to a boil until sugar is dissolved.
  • Spoon slowly over hot cake in the pan.
  • Let stand until cake is cool.


I got this recipe out of the newspaper in 1975. It is one of my favorite pound cakes. At times, I have used buttermilk in place of milk.

Categories: Cake  Coffee Cake  Dessert  Oven 

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