Imperial Pound Cake

"This recipe appeared in the St. Louis Post Dispatch. It apparently dates back 50+ years and was original published by Imperial Margarine."
 
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Ready In:
1hr 20mins
Ingredients:
6
Yields:
1 Cake
Serves:
12
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ingredients

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directions

  • Preheat oven to 325 Degrees Fahrenheit.
  • Grease and flour a large tube pan.
  • In a large bowl, beat Margarine and Sugar until light and fluffy.
  • Beat in Egs, one at a time.
  • Beat in Vanilla.
  • Slowly add Flour, beating until well mixed.
  • Pour batter into the prepared pan.
  • Sprinkle lightly with powdered sugar and nuts if desired.
  • Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
  • Cool in pan for 10 minutes.
  • Remove from pan and cool completely.
  • Enjoy!

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Reviews

  1. I have yet to taste a better pound cake. This recipe has been in the family for as long as I can remember. But we called it "Joan's Pound Cake" because it was my older sister, Joan's signature cake. We always used regular flour, sifted 3X and it was perfect.
     
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RECIPE SUBMITTED BY

I'm a Stay at Home Mum from Australia who now proudly calls St. Louis home! I love cooking and baking for my family and have a special fondness for 'retro' recipes. My husband is currently a Steelworker and is a Marine Corps Veteran. We have 3 beautiful children - 2 boys and a girl, as well as a furbaby!
 
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