Okay, so I may be violating longstanding family laws by sharing this recipe on the internet, but I’ll be frank, this pound cake is so unbelievably good and perfect and just, wow, that to keep it a secret any longer would be  unethical.

This family recipe was handed down from my great-grandmother, who I only ever called “Big Mother”. Nicknames aside, this woman made a mean pound cake. Her daughter, Aunt Ginny, carried on the legacy of wildly tasty cake making, but the gene appeared to miss my grandmother’s line, leaving both my Memom and my Mom unable to properly execute the task. Actually, I’m not sure my Mom ever even tried to make this stuff. The intimidating aspect about this recipe is that it asks you to beat everything for an additional ten minutes. In the days before electric mixers this would have been a real workout, but now, there is no excuse for opting out. As my family’s own baking enthusiast, I took it upon myself to carry forward the torch of pound cake production. My good friend Rachel and I made the cake this weekend and now the world must know.

It may not be quite as good as Aunt Ginny’s (YET!), but I have every intention of perfecting this over the next year. But also I should probably start making something that isn’t dessert…

note: Definitely do not attempt this without an electric mixer. You’ll be sad, and then angry, and you may direct that anger to me. Also I believe that in theory you can cook this in any kind of pan and make something that is good, but you want a bundt pan. 

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours


8 eggs, separated

3 1/2 cups flour

2 2/3 cups sugar (subtract 6 Tablespoons and set to side)

8 Tablespoons milk (NOT SKIM)

1 lb butter

1 teaspoon vanilla extract

1 teaspoon almond extract


1. Read all the steps. You will want a comprehensive understanding of what’s about to go down.

2. Preheat your oven to 350 degrees. Butter and flour your pan (BUNDT PAN) of choice.

3. Separate your eggs and set aside yolks. Whip your egg whites with the 6 Tablespoons of sugar you set aside earlier. Leave whipped whites (not stiff, just well whipped) in your fridge while you move on.

4. Cream butter and gradually add sugar.

5. Add egg yolks to butter-sugar mix, one or two yolks at a time.

6. Alternately, add flour and milk. Beat well between each addition.

photo 3-1

mmm buttery

7. Now, beat on high speed for ten whole minutes. Not nine. Not nine and a half. Ten.

This is Rachel's sassy mixing face.

This is Rachel’s sassy mixing face.

8. Now, add in your flavorings and carefully fold in egg whites.

photo 4-1

Less sassy, more excited.

9. Bake this baby! Check after forty minutes, but it’s not done until a knife comes out clean from the center which will take about an hour.

10. Impress your friends and family!

Look! Golden Brown!

Look! Golden Brown!


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