My Mother’s Pound Cake

Mamma's Pound Cake

The pound cake is more than likely, the most basic cake around.  Unlike more complicated cakes, this cake is very easy to make, and does not require a frosting.  That's usually the reason why I choose to make it.  Whether it's out of necessity or laziness, if I can spare the extra calorie load of frosting, then I will.  I'm sure most American's will recognize the pound cake, as it was an extremely popular recipe in the mid-Century.  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. Lovely recipe, lovely toppings, and a cake for any occasion.  Bake on! 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices


  • 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


  • 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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