Toni's Pound Cake

Toni's Pound Cake
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 157.

If you are wondering if I have abandoned this blog, fear not! I've just been busy with gardening and other matters. I knew I would slow down during the spring and summer months because I'm so busy with gardening but once it gets hot and sticky, I'll probably be back in the kitchen. 

I made this pound cake last weekend and ran it by Michael who says pound cake is one of his favorite desserts. This one passed with flying colors. We served it with strawberries and blueberries that has been flavored with Splenda and Grand Mariner.

The recipe is named after Maida Heatter's late daughter, who said this was her favorite.

Rind of 2 lemons, grated fine
3 TBS lemon juice
1 lb (4 sticks) butter
1 TBS vanilla extract
3 1/3 cups sugar
1/2 tsp mace
10 eggs
4 cups sifted all-purpose flour 


Adjust rack one-third from the bottom of the oven. Preheat oven to 350 degrees. Butter a 10x4 inch tube pan, line the bottom with paper cut to fit, butter the paper, and dust it all lightly with fine dry bread crumbs.

Grate the rind of 2 lemons. Mix the rind with the lemon juice and set aside.

In large bowl of an electric mixer, beat the butter to soften it a bit.

Add vanilla.

Gradually add the sugar and mace. Beat at moderately high speed for two to three minutes, scraping the bowl as needed to keep ingredients well mixed.

Add eggs, two at a time, beating until thoroughly incorporated after each addition.

On lowest speed, gradually add the flour, scraping the bowl with a rubber spatula and beating only until smooth. Remove from the mixer and stir in the lemon rind and juice.

Turn the batter into prepared pan. Turn pan briskly back and forth to level the top.

Cover the top of the pan with a piece of aluminum foil large enough to fold down loosely over the sides of the pan.

Bake for 30 minutes. Open oven door just enough to reach in and remove the foil. Continue baking for additional 1 1/4 hours. (Total baking time is 1 3/4 hours)* Cake is done when tester comes out dry.


Cool in pan on a rack for 10 to 15 minutes. Cover with a rack and invert. Remove pan and paper. Cover with a rack and carefully invert again to finish cooling right side up.


(My notes: As usual, the cake didn't take as much time to bake in my oven. It was done about 12 minutes sooner than the recipe required. So, know your oven! It came out of the pan beautifully. If you like your cake very tart (Michael does), just add a few more tablespoons of lemon juice. I actually added about 5 tablespoons and the lemon flavor was still rather subtle.)