Prep 45 mins
Cook 1 hr 30 mins
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.
- 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)
- Cream the butter.
- Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
- Cream until smooth.
- My Grandmother's recipe said to beat for 1/2 hour.
- If you are using an electric mixer, adjust accordingly.
- Gradually add the flour and mix well.
- Pre-heat oven to 300.
- Fill a lightly greased form 3/4 of the way.
- Loaf pans work well, as do mini-loafs or cup-cakes.
- For loafs, check for doneness with knife-test at 90 minutes.
- Mini-loafs and cup-cakes will finish sooner.
- I like this pound cake plain, or with a light dusting of confectioners' sugar.
- Alternately, you can apply a thin coat of icing.
This is so much better than anything you can buy in a store! The only thing I did different was add vanilla extract rather than almond. Fabulous with fresh strawberries, my kids are going to want this all summer long! (And it's easy to make!) Thank you!
Oh Man! If anyone wants to make a good Pound Cake, this is the recipe to use. I used mini-loafs to control portion size and to share with friends and family. Made about 5-6 mini-loafs. Cook time was about an hour instead of 90 minutes... Thanks Dave! -michelle
I made this for a baby shower lamb cake, everyone loved it, and said the taste was better then most bakery wedding cakes.It is easy to make! Many thanks to your Czech Grandmother, and to you!