• Mom’s Pound Cake

    My mom has the best pound cake we’ve tried.  It is preferred in this household to any of the famous bakers’ recipes we have tried, including the amazing Rose Levy Beranbaum.  No doubt it has something to do with the amount of sugar which is 1/2 cup more than Rose’s recipe.

    Mom’s Pound Cake


    • 2 1/2 cups sugar
    • 1 cup butter
    • 5 large eggs
    • 3 cups AP flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 cup milk
    • zest and juice of one medium lemon


    1. Preheat oven to 350 degrees.  Grease and flour one Bundt pan or two loaf pans.
    2. Beat sugar, butter and eggs on low speed 30 sec. Scrape bowl.  Beat on high 5 minutes.
    3. Mix dry ingredients in a separate bowl.  Add alternatively with milk into the sugar mixture.  Add lemon zest and juice.
    4. Spread in pans, bake and cool.
    5. Bake 55-60 min for loaf pans, 1 hour 10 min. for Bundt pan.
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