Nana Recipe Wednesday–Pound Cake

by Sarah on August 31, 2011

I know you’ve all had a slice of angel food cake, topped with some fruit and whipped cream.  Why not something a little richer?  Say, a nice velvety pound cake.  It just so happens that Nana can help you out with that.  A pound cake recipe, I mean.

Speaking of Nana…..she’s been missing for a few weeks but look!  I found her.  She forgot to take off her sunglasses indoors again.  Oh Nana!  Sometimes it would be totally dark outside and she’d still have her sunglasses on inside.  She always said she forgot but who knows what was going on behind those Foster Grants?

So listen.  Let’s make pound cake!  It’s easy!  And tasty!  And I need an absorbent-yet delicious-platform on which I can place my canned plums in vanilla syrup.

I didn’t take any pictures of making this because, let’s face it–how exciting is it to see a bowl of white batter?  Not very.  It’s not like you can mess this up.  I added a smidge of vanilla to the recipe because I like it.  You can or you don’t have to.  Make sure you butter and flour your loaf pan so the cake doesn’t stick.  Pour in the batter.  Bake it.  That’s all.  Really.

You can dress up a plain pound cake any way you want.  Ice cream, fruit, whipped cream, chocolate, slightly toasted with jam.  You name it.  For this preparation, I placed a slice of cake on the plate and spooned on some of my canned plums, along with several spoonfuls of the canning syrup.  Then topped it with a healthy dollop of whipped cream.

Nana's Pound Cake


  • 1 cup soft butter
  • 1 cup sugar
  • 1/2 tsp grated lemon zest
  • 1 Tbsp lemon juice
  • 4 large eggs
  • 2 cups flour
  • 1/4 tsp baking powder
  • pinch salt


  • Preheat the oven to 300*. Grease and flour a loaf pan and set aside.
  • In a mixer, cream the butter and gradually add the sugar. Add lemon juice and zest. Add one egg at a time, beating until incorporated before adding the next one.
  • Sift in the flour, baking powder and salt. Mix until smooth, about one minute.
  • Pour into loaf pan and bake 75-90 minutes. Check for doneness with a toothpick.

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