I kinda think pound cake is for pie girls like me that are intimated by fancy cakes with dress-up icing and fondant. Pound cake says home to me. And this pound cake, in particular, is honestly the best cake I’ve ever tasted. Even better yet, it’s easy to make and looks spectacular.
Marilyn Waters shared this recipe with me when I was a new mama and new pastor’s wife over thirty years ago. I remember Marilyn as the friendliest, most delightful woman who often surprised Will and me at church with the gift of her delicious pound cake. It’s dense but tastes light. It’s impressive yet approachable.
You’ll want to try it because it’s so easy. Just six little ingredients and a mixer.
MARILYN’S POUND CAKE
1 1/2 cups butter * 3 cups sugar * 5 eggs * 3 cups cake flour * 3/4 cup 7-UP * 1 Tablespoon lemon juice
- Set out butter and eggs. Allow to come to room temperature
- In a mixer, cream butter and sugar.
- Add eggs one at a time.
- Alternate adding flour and 7-UP while making sure to add 7-UP last.
- Stir in lemon juice.
- Spray bundt pan with Baking|Pam (or brush with unsalted solid vegetable shortening and dust with flour).
- Bake at 350 degrees for about an hour ~ depends on your oven, check often. Use a cake tester to make sure it’s done cooking.
- Remove cake from oven and let sit for 10 minutes.
- Invert cake on plate or cake platter.
Couple notes: please make sure to spray the pan … don’t skip the step because you will have a #cakefail and it will make you sad. It still tastes delish but it will break your heart to serve your cake in weird chunks. Also, if you want you can add a teaspoon of any flavoring you want. Like vanilla, almond, etc. Anything you think would be yum to flavor the cake. I happen to love the lightest lemon flavor of Marilyn’s pound cake as is but you go girl. Be free with the pound cake.
Share the cake with your friends. If a whole cake will overwhelm, then do what I did. Slip a couple slices in paper sandwich bags and gift the sweetness.
Just make sure to save a piece for yourself because my-oh-my … it’s really great with coffee at breakfast on the weekend.