Martha Pearl Villas's Pound Cake
Updated Nov. 29, 2022
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound (4 sticks) butter
- 1pound (2 cups) sugar
- 9large eggs
- 1pound (4 cups) all-purpose flour
- Dash salt
- 2teaspoons vanilla extract
- Juice of 1 lemon
Nutritional analysis per serving (12 servings)
613 calories; 35 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 1 gram dietary fiber; 38 grams sugars; 9 grams protein; 72 milligrams sodium
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.
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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 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.
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.
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.
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