Pound Cake


Happy Easter!!!  Cake cake cake cake cake.  Pound cake!  I don’t often indulge in multiple pieces of cake in a day, but when I do, I do it BIG.  This pound cake is a Marek (my maiden name) family favorite.  This cake is not for the light-hearted.  There is nothing “healthy” about it.  But my goodness it is good!  And if you’re not eating everything in moderation, you’re not livin’.  

Traditionally, this cake was called a pound cake because it had a 1:1:1:1 ratio of using a pound each of butter, flour, eggs, and sugar.  This Southern recipe has been modified a bit from that to fit our taste, but a lot of recipes out there still utilize that 1 lb ratio!  A tip is to make sure all ingredients are room temperature.

If you want to top with homemade whip cream like we did, whip together 1 pint whipping cream, 1 heaping teaspoon vanilla, and 3 Tablespoons sugar (to taste).  

Pound Cake


  • 3/4 pound butter
  • 2 3/4 cup sugar
  • 1 1/2 teaspoon vanilla
  • 2 Tablespoons lemon juice
  • Zest (rind) of whole lemon
  • 7 eggs
  • 3 cups sifted flour (sifted)


  1. Preheat oven to 350 degrees.
  2. Grease and flour pan.
  3. Cream butter and sugar in a large bowl.
  4. Beat in vanilla, lemon, and eggs, adding just 1 egg at at a time.
  5. Slowly beat in flour.
  6. Bake for 1 hour to 1 hour 15 min until cooked in center.
  7. Top with homemade whipped cream and fresh strawberries (or topping of your choice), and enjoy!

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