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Mama's Pound Cake

One of the earliest things I remember watching my mother make growing up is pound cake. And it's probably because she made it so often. It was her go-to dessert whenever there was nothing for her and my dad to enjoy their coffee with. Quite frankly, it still is.

Being that today is National Pound Cake Day, I thought that it would be a perfect time for me to share with you all her classic recipe.

You'll notice right away that her recipe doesn't call for any butter, which I know is unusual for pound cakes. But you've got to trust me on this one--this cake is just as rich and delicious as any other pound cake you've had---possibly even more. Because there's no butter, it's obviously not as dense; but what it lacks in density, it makes up for in incredible fluffiness and moistness and honestly, when has that ever been a bad thing?

Additionally, the cake forms this beautiful crispy crust all around when it's baking and I'm sure you can guess how well that complements its soft, tender interior.

And you don't have to NOT preheat your oven or sugar your pans or do any of those tricks to get that crispy crust. Simply greasing your pans will do it, and leaving the rest to Mama's recipe.

As with most desserts, this pound cake is especially scrumptious when it's eaten warm out of the oven with a tall glass of milk. But it's also pretty fabulous any other time after that. It stays lusciously moist and fresh for days, but it probably won't be around that long for you to find out.

Mama's Pound Cake

Yield: One 10-inch bundt cake
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1 cup oil
4 eggs, at room temperature
1 heaping cup of sugar
2 teaspoons baking powder
pinch of vanilla powder (or 1 teaspoon vanilla extract)
2 cups all-purpose flour
1/4 cup milk
1/4 cup sour cream


Preheat oven to 350 degrees F. Spray a 10-inch bundt pan with non-stick cooking spray, and set aside.
In a large bowl, using an electric hand mixer, beat together oil, eggs, and sugar until light and fluffy. Add baking powder and vanilla and beat until well combined.

Gradually add flour, alternating with milk, beating well after each addition. Add sour cream and beat until well incorporated.

Pour batter evenly into greased bundt pan. Bake for 35-40 minutes, until golden brown, and a knife inserted into the center comes out clean.

Note: The sour cream is actually not part of Mama's recipe; I just threw that in there for additional moistness, so it's sort of optional. That said, Mama frequently likes to add a splash of orange juice (about 1/4 cup) or some lemon zest to this recipe for added flavor. Also, according to Mama, orange juice makes this cake super moist.

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