Basic Pound Cake

Pound Cake - Mothers way
Pound Cake

My Mothers Way

This is my mother’s version of the pound cake, and is more than likely the most basic cake around. The top reason for me making this cake is not just the basic notes, but you don’t have to worry about a frosting. In other words, the pound cake is a very formal cake with no top hat. Pound cake has always been a fall-back cake in my family. I remember many birthday’s when my mom made this sometimes topping it or not at all. For me, if I can spare a frosting, then I’m always happy to. The pound cake was a common name during the mid-century, and I’m sure most American’s will recognize it. Maybe it’s America’s vintage cake? Named after the amount of the main ingredients, you always used a pound of each: flour, milk, butter. Now days, the recipe has been modernized and we’re not quite using the pound theory any longer. Most mom’s made this cake using the traditional bunt cake form. If it’s summer and your making a cake, give this one a try. Top it with a dollop of cream and some fresh summer fruit to make it a bit more special.

Mamma’s Pound Cake

Lovely recipe, lovely toppings, and a cake for any occasion.  Bake on! 
Enjoy
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices

Ingredients

  • 2 1/2 cups flour
  • 2 cups sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 TBS grated lemon zest
  • 1 tsp vanilla
  • 1 cup butter soft
  • 1 cup yogurt
  • 4 large eggs

Instructions

  • Pre-heat oven to 325 F. 
    cut butter in small cubes and let stand at room temperature until soft
  • mix together, butter and eggs
  • add sugar
  • add yogurt
  • then combine dry with wet and mix until well combined.  don’t over mix. 
    Pour batter into a bunt-style pan, well buttered and floured and bake until tester comes out clean, or 1 hour
  • Let cool, and remove from form.  Slice a piece, and top with fresh fruit and a dollop of fresh cream, or whatever else you might desire.
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