STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Pound Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe makes a dense, sweet cake. As the name "Pound Cake" implies, the recipe calls for a "pound" each of butter, eggs, sugar, and flour. This recipe was given to me by my Czech Grandmother.”
READY IN:
2hrs 15mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 lb butter, room temperature
  • 8 eggs
  • 1 lb sugar, sifted
  • 1 teaspoon almond flavoring
  • 2 tablespoons lemon juice (or other citrus)
  • 1 lb flour, sifted
  • icing (optional)

Directions

  1. Cream the butter.
  2. Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
  3. Cream until smooth.
  4. My Grandmother's recipe said to beat for 1/2 hour.
  5. If you are using an electric mixer, adjust accordingly.
  6. Gradually add the flour and mix well.
  7. Pre-heat oven to 300.
  8. Fill a lightly greased form 3/4 of the way.
  9. Loaf pans work well, as do mini-loafs or cup-cakes.
  10. For loafs, check for doneness with knife-test at 90 minutes.
  11. Mini-loafs and cup-cakes will finish sooner.
  12. I like this pound cake plain, or with a light dusting of confectioners' sugar.
  13. Alternately, you can apply a thin coat of icing.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: