Basic Pound Cake

23 Jan

Here’s a recipe to take things back to my church cookbook roots. Pretty much a guaranteed winner at county fairs everywhere, pound cakes are one of those dessert staples I grew up on – seems like there was always a pound cake of some sort hanging out in the kitchen. My mom would make different kinds, and I’m sure there are as many kinds of pound cake as there are county fairs across the land. Here is a good, basic recipe which can be added to or enhanced with other flavors to suit what you would like – it’s guaranteed to win the blue ribbon . . .

This reminded me of the time I went to the Ellenboro Fair. Ellenboro is a small town near where I grew up and the town would set up a carnival at the elementary school every autumn, complete with games, lots of rides and even a ferris wheel. I remember there was also a dunking booth, lots of animals and a big tent for bingo. Maybe a car show? And I remember the Duck Pond game – you know, it consists of a whole bunch of little yellow rubber duckies floating by on water. You pay a ticket and select a duck as it floats by and a number written on the bottom determines your prize. Everyone’s a winner!

Grazing in The City - Floating Ducks

Step Right Up!

For whatever reason, this completely fascinated me. It seemed like there was a ton of little duckies and so many options to win! I remember giving the guy my ticket and being so excited to choose my duck. I looked them over and carefully selected my special duck. And I remember handing it to him, probably wide-eyed with excitement over the prize I was about to receive . . . and he gave me a pecan. Yep – I won a pecan. Just one, mind you – just one single, damn pecan. I don’t think I had gotten so excited about something, only to wind up being so monumentally disappointed.

Grazing in The City - Pound Cake - Grand Prize Pecan

Thanks For Nothing.

Now, had I gone to the pie and cake contests, I might’ve scored better with cake like this one. To make a good pound cake, start with some Crisco. And not to get sidetracked again, but did you see The Help, yet? There’s a part in the movie where the character Minnie talks about the many uses and virtues of Crisco. I’m not big on lard myself, but if you want to make a good pound cake the traditional way it’s supposed to be made, then you have to have Crisco. Beat the Crisco up really nicely with your hand mixer and gradually add in sugar. Once this is nice and creamy, you’ll want to start adding the eggs, one at a time, making sure to beat well after each one is added. Lord, that wears me out – but I’m afraid to do it any other way, so one at a time it is.

Grazing in The City - Pound Cake

Adding eggs. One. At. A. Time.

Next, add in some flour and baking soda. Once they’re incorporated, fold in the sour cream until everything is just mixed. Now, at this point you can add different flavorings or whatever you want to achieve whatever kind of pound cake your heart desires. You can add lemon or orange zest and flavorings. Cocoa or chocolate chips. Almond flavoring. Peanut Butter. Crushed pineapple. Strawberries. Caramel. I could go on and on, but you get the idea. For this basic recipe, all you’ll need is good old vanilla flavoring.

Grazing in The City - Pound Cake - Vanilla Extract

Banilla Extract

Once your flavorings have been added and combined well, pour the batter into a greased and floured tube or bundt pan. I expect you could bake it in a 9 x 12 pan or something similar, but a true pound cake is always round. Sorry for the blurry picture – imagine how hard it is to try and take a picture while pouring a bowl full of cake batter into a bundt pan!

Grazing in The City - Pound Cake

Bake it for about an hour and a half at 300 F – start checking it earlier if you have a hotter oven. After you’ve pulled it from the oven, let it cool for a good 10-15 minutes in the pan. Then gently turn it out onto a wire rack to finish cooling completely. At this point you should frost it or serve with fresh fruit or some kind of sauce because otherwise it is pretty much the most BORING DESSERT EVER. Regardless of what you do with it, you now have a Southern staple as a good base for fantastic dessert.

And now that I’m older, if I ever do go back to the Ellenboro Fair, maybe I’ll try my hand at the Floating Ducks again. But more than likely, I’ll be in the Bingo tent, trying to win that 1st place pound cake. Enjoy!

Grazing in The City - Pound Cake

Grazing in The City - Pound Cake

Grazing in The City - Pound Cake

Grazing in The City - Pound Cake

Grazing in The City - Pound Cake


  • 1 cup regular or butter flavored Crisco
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1 cup sour cream
  • 1/4 tsp baking soda
  • 2 tsp. vanilla (or whatever flavor you like)


Cram Crisco and gradually add sugar. Add eggs, one a time, beating well after each addition. Add flour with baking soda a little at a time until all is blended in mixture. Fold in sour cream and combine until everything is just mixed. Add vanilla, other flavors, etc. Pour batter into a greased, floured 12-cup tube or bundt pan. Bake for 1 .5 hours at 300 degrees. Let the pan cool for a good 10-15 minutes before turning out onto a wire rack to cool completely.


13 Responses to “Basic Pound Cake”

  1. cravesadventure January 23, 2012 at 6:34 pm #

    Looks like a Winner to me – ha! A pecan, I remember getting some type of toy that lasted less than 2 minutes. It truly was a disappointment, especially if you are younger than 9. Thanks for sharing – love the pound cake and its versatility!

  2. Sarah January 23, 2012 at 6:46 pm #

    That’s a beautiful pound cake! I literally just made my first pound cake, and let’s just say it would not measure up to this one. Mine would be the equivalent of one. damn. pecan. in this case.

    Love the story of the fair and the pecan prize

    • billpeeler January 23, 2012 at 7:10 pm #

      Thank you Sarah – and looking at your blog, I’m SURE your pound cake won’t last long . . . thanks for reading!

  3. Arturo Féliz-Camilo January 24, 2012 at 7:34 am #

    My mouth just watered! I like it with some butter on top!

    • billpeeler January 24, 2012 at 8:38 am #

      Great idea, Arturo – I bet it would be delicious with warm butter!

  4. Crystal Shires January 24, 2012 at 10:46 am #

    I don’t think I have ever seen a pound cake look so perfect.

    • billpeeler January 24, 2012 at 10:54 am #

      Why thank you, Crystal-Pistol!

  5. Eva Taylor January 25, 2012 at 12:04 pm #

    A pecan? One? I can imagine your disappointment.
    Perfect texture Bill for a pound cake. I’d like a slice with some caramel sauce, if you don’t mind. Your fourth photo has a typo in the caption: Banilla Extract, unless it’s something new that I’ve not heard of, then I beg your pardon!

  6. Sarah January 25, 2012 at 12:56 pm #

    Love, LOVE. Pound cake. Top with some berries and whipped cream… perfection on a plate. Mmmmmm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: