Pound Cake

Pound Cake

(Credit – The Fannie Farmer Cookbook 1981)



1/2 pound (225g) butter
1 2/3 cups (325g) sugar
5 Eggs
2 cups (280g) cake flour
1 tsp vanilla extract
1/2 tsp salt


Preheat the oven to 325oF (165oC). Butter and lightly flour a 9 x 5-inch loaf pan.
Cream the butter, slowly add the sugar, and beat until light. Add the eggs, once at a time, beating each in well. Stir in the flour, salt, and vanilla and combine well. Spoon into the pan and bake for 1 ¼ – 1 ½ hours, or until a toothpick comes out clean. Cool in the pan for 5 minutes before turning out onto a rack to cool completely.
Yields approximately 18 regular sized cupcakes or 1 loaf.


Make one pound cake recipe and color the batter pink with food coloring and bake as directed.

Cut pound cake into 1 inch slices and take a heart cookie cutter and cut a heart out of each slice.

In a clean loaf pan, vertically stand hearts in a row running the length of the pan.

Make a second recipe of pound cake, leaving it white in color, and pour this around and over the hearts in the pan. Bake as directed and cool.

Cut into slices. Each slice will have a surprise heart in it.

If you would like to see the technique, please follow the link to our “Peek-A-Boo Pumpkin Pound Cake” segment on Tucson Morning Blend in November 2014. Scroll over to 7:45 minutes to see our segment.  http://www.jrn.com/kgun9/shows/the-morning-blend/video/cakesforcauses-281139632.html

Note: Boxed pound cake mixes can be used for this technique. You will need two mixes.