I have a cute little story to share with you: When we were young, we had a neighborhood grocery store. My mother sent my sister (she was probably about seven or eight years old) to the store to get a pound cake. She was gone quite a while; and when we checked on her, she was weighing every cake in the store to find one that weighed exactly one pound! We submitted this story to the local newspaper's magazine section, and it was printed along with a cartoon drawing of her weighing the cakes...which we felt looked just like her, ponytail and all!
I adapted this pound cake from a recipe I found in the newspaper many years ago, and it has quite a history. The Reverend Beverly Asbury named his cake The Bishop Asbury Pound Cake. There was a Bishop Francis Asbury; however, Reverend Beverly Asbury was unaware of any family connection. This is as close as I've seen to a true pound cake, which would actually have one pound each of the main ingredients. It's tender and buttery and definitely the tallest and richest pound cake I've made...so, if you want to wow everyone with your pound cake, this would be it!
That's One Tall Cake!
Approximately 12 large servings
- Non-stick baking spray
- 1 lb. butter with salt (4 sticks - or - 2 cups), room temperature
- 4 c. sugar
- 2 c. eggs (about 10 large or 8 extra large), room temperature
- 2 TB fresh lemon juice
- 2 tsp. pure vanilla extract
- 1/8th tsp. ground mace spice
- 4 c. all-purpose plain flour, sifted (In the South, we use White Lily--it is ideal for creating light and fluffy baked goods, as it is milled from only 100% pure, soft, red winter wheat.)
Oh, What a Pretty Texture!
Mother Would Be Proud!
- Grease and flour a 10" tube pan (not a Bundt pan...the batter will overflow) with the non-stick baking spray. If you use a tube pan with a removable insert, please see my Very Happy Birthday Pound Cake with Rich Chocolate Frosting with photos on how to line the pan with wax paper.
- Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case your pan leaks a little grease and/or cake batter.
- Preheat the oven to 325º.
- Cream the butter and sugar together until light and fluffy. Scrape the bowl.
- Using a medium mixer speed, add the eggs one at a time just until the yellow disappears...be careful not to over mix! Scrape the bowl again.
- Add the lemon juice and vanilla.
- Whisk the mace into the flour and incorporate about 1 c. of the dry ingredients at a time to the batter.
- Scrape the bowl one last time and give the batter a little extra mix.
- Pour the batter into the pan* and bake for approximately 1 hour and 45 minutes, or until a toothpick comes out clean when inserted and the cake springs back when gently pressed with your finger.
- Cool overnight. (For a moist cake, Mother instructed me to cover it with a clean dish towel and let "sweat" while cooling.)
- Gently run a very thin-bladed knife around the edges and tube of the pan, then invert the cake onto a serving dish. Carefully remove the tube and wax paper, if used.
Having a good pound cake around is a Southern must...it's so versatile and perfect for drop-in guests!
Have a Piece of Cake!
And Enjoy Mother's Day!
Love the little story, how cute and sweet it is! And this pound cake does look awesome, it must taste buttery and delicious. I think it will definitely make every mom feel proud of! Thanks for sharing the cute story and this beautiful cake :-)ReplyDelete
Pound cake is a favorite of mine, but -- I've never attempted to make one this big. It really looks wonderful. Thanks for sharing the cute story and beautiful as the above reader expressed.ReplyDelete
That is one gorgeous pound cake Bonnie! I don't think I have ever seen one that big and tall! And I LOVE the story about your sister weighing the cakes--how cool that the newspaper printed the story with a cartoon!ReplyDelete
And Happy Mother's Day to you too Bonnie! I can't believe I forgot to post that!!Delete
That is one beautiful and very tall pound cake, so tall..I bet it could play in the NBA ;) Seriously though..I wish I could come over and have a slice! Happy Mother's Day, Bonnie!ReplyDelete
Hi Binnie, this is a must try cake.I love the fact that you can freeze it. Thanks for sharing your sisters story. ReginaReplyDelete
I'm a huge fan of pound cake and your towering version looks amazing! The texture is picture perfect...and I love story about your sister :)ReplyDelete
Such a cute story! And wow, does that cake look delicious served with strawberries - beautiful! :)ReplyDelete
Beautiful texture, moist, dense, and buttery. Baked this yesterday, and I had to add 30 minutes to the 1hr-45min for the pick to come out clean. Oven temp was right, checked it with two thermometers. It's a mystery. But this cake is the closest to the pound cakes I remember from my youth as any I have tried. Thanks for sharing it.ReplyDelete
Hi Marsha! That is odd about the length of time your cake took to cook. My sister made it with perfect results. I'm not a food scientist; but when I had my house, I had the ovens calibrated by a technician. I see you used two thermometers...I know some are more accurate than others. I'm so glad you liked it, even though it took longer for yours to cook. Thanks for sharing your experience...please visit often!Delete
Hi, I'm new to baking. I have a question, you didn't have to add baking powder or salt to your all purpose flour? Can't wait to try this one!ReplyDelete
Hi Cheryl! This is a classic, true pound cake. There is no need to add baking powder or salt (I use butter w/salt anyway). The eggs are the raising agent in this cake (and it calls for a lot).Delete
I do hope you try it...it's so fantastic and versatile! If you have any more questions, please let me know. I try to write my recipes as if my daughter were standing beside me.
Thanks so much for visiting, and sweet success!
Does cake have to sit in the pan overnightReplyDelete
I just feel better if it sits overnight. I know then that it will be completely cooled and will release without coming apart. Also, it will not be gummy inside. I would say that it should be cooled a minimum of two hours. If you release a pound cake too early, it might taste good (warm), but differently. However, it may not release well, or it could crush easily and perhaps be a little gummy. Always cut a cake with a serrated knife, taking care not to smash the cake as you slice it! Thanks for your inquiry and reading my blog...good luck and enjoy!Delete
Where do you find a bundt pan that highReplyDelete
I used a 10" tube pan with a removable insert. Normally, this pan would be used for angel food cakes. Some angel food cake pans are one piece and don't have a removable insert. In my recipe, I recommended not using a Bundt pan, as the batter would overflow. If that's the only tube pan you have, you might try removing some batter (obviously, the cake would not be as tall as the one photoed). I've not made this cake in a Bundt pan, so I can't recommend how much batter to remove. Thank you for visiting my site and your inquiry. Please visit often, and I hope you enjoy!Delete
With all those eggs it will not over flowReplyDelete
Not if you use the pan size recommended. Thank you for your inquiry, and please visit often! Enjoy!Delete
Can’t wait to make this pound cake!ReplyDelete
Thanks so much, Becky! Truly appreciate your visiting my blog and your nice comment! It's a marvelous pound cake...enjoy!Delete
You mentioned covering the cake with a clean Dish towel to make moist. Covering it in the pan doesn't make it sweat and stick?ReplyDelete
I plan to try this cake for a reunion next week
Hi Dee! Yes, it will help make the cake more moist, and it will not stick if you prepare the pan as I suggested. It will release easier if completely cooled overnight. Thank you for your question and have fun at the reunion! Please visit often!Delete
Would you leave this cake in the pan overnight if you don't use a removable tube pan?ReplyDelete
Yes, I would! Please see my reply to "Anonymous" dated July 20, 2017. I would also encourage you to read my reply to "Anonymous" 9/20/17. Thank you for your question and visiting my site...I hope you visit often. Enjoy your cake! :)Delete
An you substitute almond or vanilla extract for the mace and still have the same results?
Hi! I like to use mace spice in a lot of my recipes. It has a subtle flavor that some would find difficult to identify, yet it very pleasantly flavors the recipe. I prefer mace in this cake, but you could substitute ground nutmeg for something similar. The recipe already calls for vanilla and lemon juice. Thank you for your inquiry and enjoy!Delete
What does mace look like? Is it similar to vanilla flavoring?ReplyDelete
Hi B-Rob! It is a brownish, dry powder spice and generally comes in a small can or jar. Thank you for your inquiry and hope you visit often. Enjoy!Delete
I love this cake! The texture and flavor is awesome. Loved your story, too! Reminds me of when we had 3 children under 5 & husband's employ was bragging about how clean his wife kept their house. He said she kept it so clean you could eat off the floor. My husband said yea, you could eat off his wife's floor, too and even the ceiling, too. I never saw any cake, tho. Hahahaha...ReplyDelete
Hi! So glad you love this cake and got a kick out of the story! I imagine his wife may have insisted on eating out a lot! Mother would say that lady's house didn't look lived in! Thanks for sharing such a delightful comment...it was fun to hear your story too! �� Enjoy the cake and come back again real soon! ��Delete
Bonnie, I noticed that you didn't use any milk. Are the 8 eggs taking the place of the milk?ReplyDelete
Hello! Milk is not used in a classic pound cake. Some other pound cakes do use milk. Thank for your inquiry and enjoy!Delete
I love baking and get requests for pound cakes all the time. Have been wanting a tall cake recipe and you came through! Will try this one this weekend. Thanks.ReplyDelete
Hello Johnnie! So happy you share my love of baking! This indeed is the pound cake recipe to use if you really want a tall cake, plus it's so scrumptious! Thanks so much for your comment and visiting. Have fun baking this weekend and enjoy!Delete
I really don't like the cooking spray. I like to prepare my pans with crisco shortening and dust with flour.ReplyDelete
I have had very good success with the non-stick baking spray and find it easier to use. However, if you prefer the using the shortening and dusting with flour, I say go for it! Thanks so much for visiting and your comment. Please visit often and enjoy!Delete
I tried this cake twice and both times it rose and baked beautifully, but the crust on top stayed in tact until I took out of pan and the cake had sank. Tasted great and texture good. What did I do wrong?ReplyDelete
Thank you for trying this recipe. Perhaps overbeating your eggs caused the issue? Here's a good article that covers a lot of pound cake issues (though I don't use all their recommended methods): https://www.southernliving.com/food/how-to/how-13-ways-to-ruin-a-pound-cakeDelete
What a perfectly wonderful pound cake...best I've ever had in fact. Made exactly as written with the exception of mace as I didn't have any. Everyone raved about this cake for over a week! Making two more this coming week for special birthdays. TYSVM for sharing this recipe!ReplyDelete
Thank you so very much, Mollie! I am thrilled you and yours loved this cake! Please visit often!Delete
Can I use cake flour rather than all purpose?ReplyDelete
If you can't find While Lily Flour, it can be ordered online. I have not tried cake flour, but White Lily is a soft flour like cake flour. Thank you for visiting and I hope this recipe worked for you!Delete
I have ground cardamom, can I use that in place of the ground mace?
So sorry, Lori, that I am just finding your question. It was buried within a lot of spam comments. In reply, I prefer ground mace and ground nutmeg would be the closest substitute. I have not tried ground cardamom in this recipe; however, it might be an interesting spice with which to experiment. If you use it in this pound cake, please let me know how you liked it. Thank you for visiting and happy baking!Delete
I can't find plain white Lilly flourReplyDelete
So sorry! Try this link...https://www.whitelily.com/store-finder. Or, try a cake flour...I still prefer White Lily. Good luck!Delete
Bonnie isn't all purpose flour the same as plain flour?Delete
Yes. Thank for for visiting Rachel!Delete
I followed the directions exactly. No substitutions. Took approximately 2 hours to get done. Smells great but wo der if 325 is the correct temp.ReplyDelete
An additional 15 minutes to cook a cake this size is not unusual...ovens vary. 325º is the correct temperature. Hope you enjoyed this cake and thank you for visiting!Delete
Running the knife through batter, in opposite directions once or more times?ReplyDelete
Hi @Mamie, Draw lines about 1/2" apart with a knife. As I said in the recipe, in a tube pan, I don't run the knife all the way to the bottom or drop the cake on the counter to release the bubbles. Hope you enjoy the cake and thanks for visiting!Delete
Thank you so much for this recipe. Your instructions were excellent. I made this cake yesterday, and it is tall, beautiful and delicious.ReplyDelete
Thank you so much, Kat, for visiting my site and trying my recipe. I am so happy you found my directions helpful and had good results. Enjoy!Delete
Thanks for the recipe! It also reminds me of the cake that my grandmother madeE.ReplyDelete
You are so welcome. I am happy that it reminded you of your dear grandmother...Enjoy!Delete
Is there any way to cut this in half. It is just my husband and I. I like to make loaf-sized cakes, even for company so I don't have so much leftover. ThanksReplyDelete
Hi Catherine! I have not made this cake in loaf-sized pans, but I think it should be good...just don't know what size of pans to recommend or how the baking time should be adjusted. Thank you for stopping by...good luck!Delete
Bonnie, I can't wait to try your great recipe of the tall pound cake. I've made plenty pound cakes but never one this tall.And as I mentioned above in one of your replays isn't all purpose flour the same as plain flour. I think I googled it one time. I love your cute story about your sister weighing all the cakes too.ReplyDelete
Hi Rachel, All purpose flour and plain flour are the same. White Lily flour is great for cakes...it can be ordered online if you are unable to find in a store. I am delighted you enjoyed the little story about my sister...it is a fond memory! Thank you so much for your kind comments and please revisit often. Enjoy!Delete
Hi Bonnie,Thanks For The Great Pound Cake Recipe And The Funny Story About Your Sister. l Want To Know If I Can Bake The Pound Cake In Two 10x5x3 inch Loaf pans And Get The Same Result. I Would Only Fill The Loaf Pans 3/4 Full To Help Keep Batter From running Over. I'll Line The Oven Under The Loaf Pans With Foil Just in case They Do.ReplyDelete
I have not made this cake in loaf-sized pans, but I think it should be good...just don't know what size of pans to recommend, how full they should be or how the baking time should be adjusted. Thank you for stopping by...good luck!Delete
Hi Bonnie, if I add baking soda to my cake mix, will I be able to reduce the eggs from 8/10 to 5 eggs?ReplyDelete
This is supposed to be a true pound cake, which calls for a pound each of the main ingredients. If you only have 5 eggs, I would recommend you make my Very Happy Birthday Pound Cake: https://www.bonniebanters.com/2011/03/very-happy-birthday-pound-cake-with.html. Baking is very precise, and it is best to stick to a tried and true recipe. Thank you for visiting my site...good luck on your cake and have a Very Happy New Year!Delete
Bonnie I would like to thank you, and your Mother. I love this cake. My coworker love this cake. Thank you so much for sharingReplyDelete
How wonderful to hear, Laverne! So appreciate your great comment, and thank you for visiting my blog and making this cake...means so much to me! I know Mother would love your comment too...Happy Baking!Delete
Can I just use vanilla...no lemon?ReplyDelete
Hi...sure! The lemon just adds a subtle delightful flavor. Thank you for visiting and come back again!Delete
Hi can you cake flour instead of regular flour?ReplyDelete
Hi Renea! Sure, though I've never used cake flour...just all-purpose White Lily. Here is a comparison of flours I found from a New York Times article: The chlorine makes White Lily more like cake flour than other all-purposeDelete
flours. ...While White Lily can be used in cakes, it is not bleached as much as cake flour, which gives White Lily a better, less acidic taste, Ms. Corriher said. Pastry flour is also made from soft wheat, but it is not chlorinated." I hope you find this helpful. Happy Baking.
I followed this recipe to the letter and the cake came out hard and rubbery. I recommend using 2 eggs less.ReplyDelete
Hello Dora! Thank you for visiting this site. It does sound like you may have over-mixed the batter. The number and size of the eggs used needs to be followed as spelled out in this recipe to produce a good result. From the photos above you can see that this recipe, when followed correctly, produces a tall and light cake. With over 132,000 views currently, I have never had any one complain that this was a hard and rubbery cake. I do appreciate your letting me know, so that I could explain what may have happened. Thank you!ReplyDelete
I would like to make a chocolate pound cake using your recipe. How much cocoa powder should I use?ReplyDelete
Thank you for visiting. I have not made a chocolate pound cake using this recipe. I would encourage you to see the fabulous recipe I already posted for a Chocolate Pound Cake: https://www.bonniebanters.com/2012/08/chocolate-cupcakes-with-cherry-butter.html This post is about the cupcakes, but gives directions for making a Chocolate Pound Cake. Enjoy!ReplyDelete
How long do you bake thisReplyDelete
Hi Jan! Bake about 1 hr. and 45 min. See #9 under the directions. Thank you for visiting and hope you enjoy!Delete
I made this pound cake a couple months ago and just wanted to tell you and everyone else how wonderful and tall it was. I was so pleased because me and pound cakes have a love hate relationship. LOLReplyDelete
I have another one in the oven as we speak. Hope it does as well!! Thank you so much!
Thank you so very much for your beautiful comment..it means so much! Also, thank you for visiting and please come back often! Enjoy!Delete
Hi, do you have a large 7-up pound cake recipe? And can you use bottled lemon juice instead of freshReplyDelete
You can use bottled lemon juice in lieu of fresh; however, fresh is always better. Sorry, I do not have a 7-up pound cake recipe. Thank you for visiting, and I hope you enjoy this cake.ReplyDelete
Not sure I have time to order offline the flour may I use cake flour instead.I'm so excited to try this.We also love almond extract but I will follow your recipe to the letter.If cake flour isn't a choice here than should i use all purpose sifted flour and add 2 Tb extra to flour for each cupReplyDelete
I have never used cake flour, but if you can't access theDelete
White Lily flour, I would recommend cake flour and sift it...do not add more flour at all. I would also recommend you follow the recipe the first time, then if you still want to use almond extract, try it the next time. Thank you for asking and enjoy!
I have made this cake several times and just wanted to say how wonderful it is. Turned out great!!ReplyDelete
In the past I had a love/hate relationship with pound cakes, but not anymore!!! Thanks so much
What a wonderful comment! It is greatly appreciated, and I am delighted that you love this recipe! Thank you so much for taking the time to share your experience with this recipe. Please visit often.Delete