Black Walnut Pound Cake

Black Walnut Pound Cake

Here is a recipe that every traditional Southern cook should include in her repertoire. This black walnut pound cake recipe is reminiscent of those made by our grandmothers and is at least a century old. You can enjoy this cake with or without icing, but it is truly delightful on its own. Nothing compares to a warm slice of classic black walnut cake on a crisp autumn day. Enjoy!

WHY WE ADORE THIS RECIPE

If you have been following our website for any length of time, you are aware of our fondness for traditional recipes! We take pride in our efforts to include them all on our site, but naturally, we must first prepare them. We feature several wonderful pound cakes on our site, and this one was missing. We added cream cheese frosting to it, and it was a hit. The distinctive flavor of black walnuts is one we cherish.

🍴ESSENTIAL INGREDIENTS

• White sugar
• Butter
• All-purpose flour
• Vanilla extract or flavoring
• Eggs
• Black walnut kernels

HOW TO PREPARE

This is a traditional pound cake, which means it does not contain a leavening agent; the eggs are responsible for the rise in this recipe. It is accurate as stated.

COOKING INSTRUCTIONS

Step 1

Preheat the oven to 350 degrees. Grease and flour a 10-inch bundt pan.

Step 2

In a mixing bowl or an electric mixer, add the ingredients in the specified order. Beat on high speed for 5 minutes.

Step 3

Pour the mixture into the bundt pan and bake for 60-75 minutes or until fully cooked.

Black Walnut Pound Cake

We added cream cheese frosting and attempted to pipe it onto the cake, which did not turn out perfectly because my piping equipment malfunctioned, and I had to freehand it! HAHA! However, if you follow us, you know we prioritize flavor over perfection and enjoy our time in the kitchen. I wasn’t going to remake the entire cake, so we embraced the outcome!

SUGGESTION

This cake does not contain a leavening agent, and it is accurate as written. The eggs are what cause the cake to rise. Additionally, you can use any frosting you prefer, and you can also apply the cream cheese frosting all over the cake instead of using the piping method.

RECIPE VARIATIONS

We adore pound cakes and have several classic ones featured on our site!

Pound Cake Recipe Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant vanilla flavor pudding mix
• 4 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 1/4 cups ground black walnuts

Pound Cake Recipe Instructions :

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.

In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. Stir in the ground walnuts. Pour into the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool the pound cake in the pan before inverting onto a plate to serve...enjoy  Black Walnut Pound Cake! 

Black Walnut Pound Cake Video :

Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake

Homemade Southern Pecan Pound Cake is undoubtedly the most moist and delicious pound cake you will ever taste! It is packed with flavor and consistently turns out perfectly!

A MOIST HOMEMADE POUND CAKE

If there is one timeless dessert recipe that I repeatedly return to, it is pound cake. It has endured through the years for a reason. Every Southern cook possesses a cherished pound cake recipe. There are countless ways to add unique twists to the fundamental recipe!

CAN I SUBSTITUTE WALNUTS FOR PECANS?

Certainly. While pecans are the traditional nut favored in the South, and they are plentiful in this region, they happen to be my personal favorite! However, you can definitely opt for walnuts or even macadamia nuts. I incorporated a small amount of sour cream into this recipe to enhance its moisture. For an even richer dessert, consider serving it with a light drizzle of caramel sauce!

The Southern Pecan Pound Cake recipe is from The Country Cook, with a slice displayed on a small round white plate.

INGREDIENTS REQUIRED:

• chopped pecans
• all-purpose flour
• baking powder
• salted butter
• sugar
• eggs
• vanilla extract
• sour cream

HOW TO PREPARE SOUTHERN PECAN POUND CAKE:

Begin by preheating the oven to 325°F. Lightly coat a 12-cup Angel Food Cake Pan with nonstick cooking spray. I prefer using the nonstick spray that contains flour, as it is specifically designed for baking and makes it easy to release the cake once it has cooled. It is crucial to thoroughly spray the entire interior of the cake pan.

In a small bowl, mix 1 cup of chopped pecans with 1 tablespoon of flour. Stir well and set aside.

In a medium bowl, combine 2 1/4 cups of all-purpose flour with 1 teaspoon of baking powder. Set this mixture aside.

In the bowl of an electric mixer, cream together the butter and sugar until fluffy. If you are using a stand mixer, remember to scrape down the sides of the mixing bowl occasionally.

Gradually incorporate the eggs, adding one at a time and mixing thoroughly after each addition. Next, blend in two teaspoons of vanilla extract.

After achieving a uniform mixture, gradually introduce the flour mixture. It is essential to add it slowly to ensure complete incorporation and to prevent it from scattering when the mixer is activated.

The flour mixture should be combined with the butter and sugar mixture. Subsequently, mix in the sour cream. Finally, by hand, fold in the floured pecans. The batter will have a thick consistency.

Transfer the batter into a prepared angel food cake pan. Using the back of a spoon, spread the batter as evenly as possible. Top the batter with 1/4 cup of chopped pecans and sprinkle with 1 tablespoon of sugar.

Bake for approximately 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for an hour before inverting it onto a serving dish.

ARE YOU LOOKING FOR MORE RECIPES?

• Southern Pound Cake
• Pecan Tassies
• Crock Pot Pecan Pie
• Pecan Pralines
• Southern Pecan Pie
• Pecan Pie Cheesecakes
• Pecan Cake Bars
• Pecan Pie Muffins
• Butter Pecan Cookies
• Watergate Cake
• White Texas Sheet Cake

Pound Cake Recipe Ingredients :

• 1/4 cup chopped pecans
• 3 cups cake flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract

Pound Cake Recipes Instructions :

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over poundcake while still warm...nice ! enjoy the pound cake...!!

Pecan Sour Cream Pound Cake Video :

MANGO KEY LIME POUND CAKE WITH EQUAL

MANGO KEY LIME POUND CAKE WITH EQUAL 

POUND CAKE RECIPE INGREDIENTS 

40% calorie reduction from traditional recipe.

• 1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
• 1 large ripe mango, peeled, thinly sliced

Key Lime Cream:

• 1 package (8 oz.) reduced fat cream cheese, softened
• 1-1/4 cups frozen light whipped topping, thawed
• 1/2 cup Equal® Spoonful*
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon vanilla

POUND CAKE RECIPE INSTRUCTIONS 

Beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside. 

 Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving. The pound cake recipe makes 8 servings...enjoy tHe MANGO KEY LIME POUND CAKE WITH EQUAL recipes !! ! 

fast-pound-cake recipe

MANGO KEY LIME POUND CAKE WITH EQUAL VIDEO :

Marble Swirl Pound Cake

Marble Swirl Pound Cake Recipe

Pound Cake Recipe Ingredients :

• 2 cups white sugar
• 1 cup butter, softened
• 3 1/2 cups cake flour
• 1 cup milk
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 eggs
• 1/4 cup unsweetened cocoa powder

Pound Cake Recipe Instructions :

In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.

Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool pound cake in pan, and on a wire rack, for 10 minutes. Remove the pound cake from pan, and cool completely...and the pound cake recipe is ready to serve...nice ! 

pound cake recipes: black-walnut-pound-cake

Marble Swirl Pound Cake Video :

Elvis Presley's Favorite Pound Cake

Elvis Presley's Favorite Pound Cake 

 A great pound cake recipe to try ! 

Pound Cake INGREDIENTS 

 * 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan 

 * 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting 

 * 3/4 teaspoon salt 

 * 3 cups sugar 

 * 7 large eggs, at room temperature 30 minutes 

 * 2 teaspoons vanilla 

 * 1 cup heavy cream 

 * Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity) 

Pound Cake INSTRUCTIONS 

Put oven rack in middle position, but do not preheat oven. Generously butter pan and dust with flour, knocking out excess flour. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total). Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. 

Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. The pound cake recipe is ready to serve...! Enjoy it ! fast-pound-cake.

Elvis Presley's Favorite Pound Cake Video:

Favorite Pound Cake Recipes

Favorite Pound Cake Recipes

INGREDIENTS

• 1 pound (3 1/4 cups) all-purpose flour
• 1 tablespoon coarse salt
• 4 sticks softened unsalted butter, plus more for pans
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large, room-temperature eggs

DIRECTIONS

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Let's enjoy it!

MANGO KEY LIME POUND CAKE WITH EQUAL

MANGO KEY LIME POUND CAKE WITH EQUAL

POUND CAKE RECIPE INGREDIENTS

• 1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
• 1 large ripe mango, peeled, thinly sliced

Key Lime Cream:

• 1 package (8 oz.) reduced fat cream cheese, softened
• 1-1/4 cups frozen light whipped topping, thawed
• 1/2 cup Equal® Spoonful*
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon vanilla

POUND CAKE RECIPE INSTRUCTIONS
First of all beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside.
And then cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Next is to top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.
The pound cake recipe is ready to serve 8 persons. Enjoy it !
lemon-pound-cake-with-equal.

RUM POUND CAKE

RUM POUND CAKE RECIPE
.... a nice pound cake recipe to try ! A great one !

POUND CAKE RECIPE INGREDIENTS

• 4 cups cake flour
• 1/2 tsp. baking powder
• 1 lb butter
• 2 2/3 cups sugar
• 10 eggs
• 1 tsp vanilla
• 1 tablespoon dark rum

POUND CAKE RECIPE INSTRUCTIONS
Preheat oven to 350°F.

First of all grease and flour lightly a 10 inch tube or Bundt pan. And then mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
Next in the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
And then Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used. The pound cake recipe is ready...enjoy the cake ! Delicious !

mango-key-lime-pound-cake-with-equal.

LEMON POUND CAKE WITH EQUAL

LEMON POUND CAKE WITH EQUAL

POUND CAKE RECIPES INGREDIENTS
45% calorie reduction from traditional recipe.

• 2 1/2 cups reduced fat baking mix (Bisquick)
• 2 cups Equal® Spoonful*
• 2 tablespoons cornstarch
• 4 teaspoons grated lemon peel
• 1 cup light lemon flavored yogurt
• 6 tablespoons stick butter, melted
• 2 eggs
• 2 tablespoons fresh lemon juice
• 2 tablespoons 2% milk
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

POUND CAKE RECIPES INSTRUCTIONS
Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. The pound cake recipe is ready to serve..enjoy it !
fast-pound-cake.

BUNDT POUND CAKE RECIPE

BUNDT POUND CAKE RECIPE
POUND CAKE RECIPE INGREDIENTS

• 3 cup sifted flour
• 1 tsp. salt
• 1/4 tsp. baking soda
• 1 cup butter
• 3 cup sugar
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. almond extract
• 1 cup yogurt

POUND CAKE RECIPE INSTRUCTIONS
Sift together flour, salt and baking soda. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes - do not overbeat.)

Add dry ingredients alternately with sour cream or yogurt, beating well after each addition. Pour batter into a greased 10" Bundt pan.

Bake in a preheated 325°F oven for about 1 hour or until a toothpick inserted in middle comes out clean.

Cool upside down on wire rack for 10 minutes. Run a blunt (butter) knife around edges of pan to free edges of cake. Remove from pan. Cool on wire rack.

Dust with confectioners sugar, drizzle with confectioners icing or melted chocolate, if desired.

Cooks Note: If you have a smaller 6 cup Bundt pan, this recipe may be halved as follows:

• 1 1/2 cups sifted flour
• 1/2 tsp. salt
• 1/8 tsp. baking soda
• 1/2 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1/2 tsp. vanilla
• 1/2 tsp. almond extract or almond oil
• 1/2 cup yogurt

Follow directions above, except use batter to fill a half-size (6-cup) Bundt pan. Check the cake at 45 minutes to see if it is nearly done. Bake until a toothpick inserted in middle comes out clean.

lemon-pound-cake-with-equal

APRICOT BRANDY POUND CAKE

APRICOT BRANDY POUND CAKE
A nice pound cake recipe to try !
Pound Cake Recipe INGREDIENTS

• 1 cup butter, almost room temperature
• 3 cups granulated sugar
• 6 eggs
• 3 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream or yogurt
• 1/2 teaspoon rum flavoring
• 1 teaspoon orange extract
• 1/2 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/2 cup apricot brandy
• shortening for pan, flour for dusting

Pound Cake Recipe INSTRUCTIONS
Preheat oven to 325°F.

Using a shortening such as Crisco, grease a Bundt cake pan or tube pan well. Dust lightly with flour and tap out any excess.

Remove butter from refrigerator 15-20 minutes before making cake; it should not be greasy, but should be slightly softened.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift flour, then measure 3 cups flour after sifted. Sift flour again (2 more times) with baking soda and salt.

Combine sour cream or yogurt with brandy and flavorings. Add dry ingredients alternately with creamed butter mixture, beginning and ending with sifted flour mixture.

Transfer batter to prepared pan; smooth top of cake with spatula, spreading evenly with the back of a large spoon or spatula that has been dipped in warm water.

Bake at 325°F for about 70 minutes, or until a toothpick inserted in center of cake comes out clean...and the pound cake recipe is ready..enjoy it !
lemon-pound-cake-with-equal

CINNAMON POUND CAKE

CINNAMON POUND CAKE
A great pound cake recipe to try !
INGREDIENTS
Filling/Topping:

• 1/4 cup sugar
• 1/8 cup cinnamon

Cake:

• 3 cups sifted all purpose flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup butter
• 1 2/3 cups sugar
• 1 1/2 tsp. vanilla
• 4 eggs
• 1 cup milk

INSTRUCTIONS
Preheat oven to 350°F.

Grease and lightly dust with flour a 10 inch tube or Bundt pan. To make topping, combine 1/4 cup white granulated sugar with 1/8 cup of cinnamon. Mix well until no streaks remain. Set aside.
Sift together flour, baking powder and salt; set aside.
In a large mixing bowl, cream together butter and 1 2/3 cups sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating well after each addition until light and fluffy.
Stir vanilla into milk.
Alternately add 1/3 flour mixture, 1/2 the milk mixture, and repeat until all ingredients are in batter. Once the flour is in, do not overmix or the cake will become tough and be muffin-like.
Put a layer of dough (half of the batter) into the cake pan. Sprinkle evenly with half of the cinnamon filling mixture (on top of the batter). Do not stir in. Cover with remaining batter, then sprinkle remaining cinnamon mixture over the second batter layer.
Bake pound cake for about 1 hour, or until toothpick inserted in center comes out clean and center is set (springs back when lightly touched).

Transfer pound cake to wire rack to cool. Pound Cake must be thoroughly cooled before cutting. The pound cake recipe cinnamon is ready to serve 10-12 persons...delicious ! Enjoy the pound cake !
fast-pound-cake recipe

Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe
A great pound cake recipe to try !
INGREDIENTS

• 3/4 lb. butter
• 1 (8 oz.) pkg. cream cheese
• 3 c. sugar
• 6 eggs
• 3 c. flour
• 1 tsp. vanilla

INSTRUCTIONS
Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly
after each addition. Mix in flour a little at a time, blending well after each
addition. Add vanilla. Pour batter into a greased and floured bundt pan. Bake
at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center
comes out clean. May be frozen. The pound cake recipe of cream cheese is ready ...enjoy it !
fast-pound-cake recipe

Pumpkin Pound Cake Recipe

Pumpkin Pound Cake Recipe
A nice pound cake recipe to try !

INGREDIENTS
* 3 3/4 cups all purpose flour
* 2 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 21 teaspoon allspice
* 1 teaspoon nutmeg
* 8 ounces (1 cup) butter, softened
* 1 3/4 cups sugar
* 4 large eggs
* 1 pound (2 cups) pumpkin puree (not pumpkin pie mix)
* 8 ounces (1cup) sour cream
* 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Spray 3 large loaf pans or 7-8 mini loaf pans with vegetable spray. Coat with flour and tap off excess.
3. In a large bowl, blend flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg with a whisk. Set aside.
4. In the bowl of a stand mixer or with a hand mixer, beat butter until creamy. Add sugar and beat until fluffy. Scrape the bowl.
5. With mixer on low, beat in eggs, one at a time until light and fluffy. Scrape again.
6. Add pumpkin, sour cream and vanilla. Beat and scrape.
7. Fold in flour mixture and beat on low until mixed well. The batter will be thick. Don't over mix.
8. Fold in walnuts and stir.
9. Pour batter into prepared pans and bake large pumpkin pound cakes at 350 degrees for 45 minutes or mini pumpkin pound cakes for 30 minutes, or until knife comes out clean.
10. Let pumpkin pound cakes sit in pans for 5-10 minutes, then tap and release and finish cooling on a wire rack. For best results, let cool completely before removing from pans.
11. Wrap cakes in heavy duty plastic wrap, and place in large Ziploc bags for longer freezer storage.
12. The pound cake recipe is ready to serve...nice !

cream-cheese-pound-cake-recipe

FAST POUND CAKE

FAST POUND CAKE RECIPE
INGREDIENTS

• 1 box Pillsbury pudding cake mix
• 1 cup plain flour
• 1 cup sour cream
• 1 cup sweet milk
• 4 eggs
• 3/4 cup sugar
• 1/2 tsp each vanilla, butter, almond
• lemon extract

INSTRUCTIONS
Put all in large bowl of mixer. Beat 2 minutes, pour into prepared pound cake pan. Bake 350 degrees for 1 hour and 10 minutes or till test done. Cool 5 minutes in pan, then ice if desired.
The pound cake recipe is ready to serves 16 great persons....nice one !
lemon-pound-cake-with-equal.