Martha Pearl Villas's Pound Cake
Updated November 28, 2022
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pound (4 sticks) butter
1 pound (2 cups) sugar
9 large eggs
1 pound (4 cups) all-purpose flour
Dash salt
2 teaspoons vanilla extract
Juice of 1 lemon
Nutritional analysis per serving (12 servings)
68 grams carbs; 221 milligrams cholesterol; 613 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 35 grams fat; 1 gram fiber; 72 milligrams sodium; 9 grams protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 325 degrees. In a large bowl, cream the butter with an electric mixer, then gradually add the sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended.
- Step 2
Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ''spank'' the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.
Private Notes
Comments
This is an solid old school pound cake - not an airy grocery store pound cake. It doesn’t pop flavor, but it does lay down a smooth base with good undertones of vanilla and a little lemon. My teen-age boys loved this. It’s a cake that they enjoy for breakfast with a little jam, alone as an afternoon snack, or for dessert (especially in a baked Alaska). Note: Half the recipe (with 5 eggs) is sufficient for a normal bread loaf pan.
this cake was wayyy too dense and the flavor was pretty bland. i put a lemon glaze on top but it still wasnt very great, the cake became stodgy. all in all, not my favorite.
This is not my momma's pound cake. The cake is VERY dense. The cooking time of 1 hour 15 minutes is not right. It did not pass the straw test. I had to bake it another 20 minutes to pass the straw test. By then the top was overcooked. I had to carefully shave off the hard crust. My guests liked it, but It was a tad bland to me. I definitely would add a lemon glaze.
I made this recipe last weekend with a few changes and it was delicious. I added a teaspoon of baking soda to eliminate the denseness mentioned in other comments. I also added the zest of one lemon. Additionally I used 3/4 of a pound of vegan butter and just a couple tablespoons of traditional butter. Everyone loved the cake.
This is an solid old school pound cake - not an airy grocery store pound cake. It doesn’t pop flavor, but it does lay down a smooth base with good undertones of vanilla and a little lemon. My teen-age boys loved this. It’s a cake that they enjoy for breakfast with a little jam, alone as an afternoon snack, or for dessert (especially in a baked Alaska). Note: Half the recipe (with 5 eggs) is sufficient for a normal bread loaf pan.
this cake was wayyy too dense and the flavor was pretty bland. i put a lemon glaze on top but it still wasnt very great, the cake became stodgy. all in all, not my favorite.