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Mama's Pound Cake with Lemon Cream

adapted from Paula Dean


For pound cake:

  • 1/2 pound 2 sticks or 1 cup butter, plus more for pan
  • 1/2 cup vegetable shortening
  • 2 1/2 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour plus more for pan
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract

For Lemon Cream:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 -6 oz container Yoplait or other good quality lemon yogurt
  • grated lemon zest optional


  1. Preheat oven to 350 degrees F.
  2. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan or two 9 inch loaf pans and bake for 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool completely before topping with berries and cream.
  3. Whip cream until stiff in a large bowl. Add about 1/2 cup powdered sugar, gradually. Refrigerate until ready to use.
  4. Just before serving, fold in the lemon yogurt. Top cake and berries with lemon cream sprinkle with lemon zest, serve.