Mom’s pound cake

Tonight I wanted to use the rest of the eggs that Carrie sent up from Portland. We’ve been doling them out, enjoying the bright yellow color and “stand up” quality to the white that are particular to cherished backyard poultry. We buy very nice eggs in the market, but they’re just not the same. Time to make Mom’s pound cake recipe.

This recipe is entirely easy. It requires one bowl, your mixer (hand or stand, doesn’t matter), common ingredients and is always dependably delicious. It does require one “secret” ingredient (lurking in the background of this photo) – 8 oz of soda. My mother’s recipe lists Fresca, but I’ve used Mountain Dew, Cherry Coke and, in this case, a pony can of Sprite that happened to be hiding in the pantry.

  • 1 1/2 C butter (Yes, I know. It’s a pound cake – it’s going to have butter. And the recipe says “softened” but you know butter wouldn’t soften in my house in January without a blowtorch, so melted works fine.)
  • 3 cups sugar – Put all the ingredients in bowls so you can pour them in while mixing.
  • 5  eggs – Really good ones from your friend’s chickens if possible.
  • 1 teaspoon almond extract
  • 1/2 tsp lemon extract (although you can go nuts here. Orange? Anise?)
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • OPTIONAL If you’re not sure about your soda’s fizzy quotient, it is not cheating to add 1 tsp. baking powder.
  • 1 cup Sprite, 7-UP, Or Sierra Mist, or anything fizzy and sweet

Preheat oven to 340 degrees.

Dump the melted butter in a large bowl. Add the sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add  extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined.

Pour into a greased bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is browned on top and fairly firm.  This is a lot of batter, but has never overflowed my bundt pan – I do put a cookie sheet on the rack beneath just in case.  Remove cake from oven and invert pan until cake drops out.

Occasionally I add fruit to this recipe. Tonight’s version has dried strawberries for the yum.

1 thought on “Mom’s pound cake

  1. Pingback: Mom's pound cake « Amy Pollien Lemon Me

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