Pound Cake: It’s Good Enough, and It Tastes Great

I am no baker. My grandmother, one of the most intuitive and clever cooks I’ve known, was no baker. She did make great biscuits, but those were biscuits. That’s different.

In fact, whenever Grandmother needed a cake made, she would call Aunt Mayretta and have her do it. Aunt Mayretta was known for her cakes, especially her pound cake. (Her real name, I discovered as an adult when reading her tombstone, was Mary Etta.)

Mayretta had a really great pound cake recipe, and she never altered it. She didn’t share it either.  Her pound cake was always deliciously the same–dense and rich and just sweet enough. You could taste it at a potluck, sitting there with three or four others, and instantly know it came from her kitchen.

My grandmother gave me a Tastes of Tallassee cookbook years ago, and said that Geneva Messer’s Cream Cheese Pound Cake recipe was as close to Mayretta’s as I would get.

Trust me when I say it is plenty good enough.

Here it is for you:

3 cups sugar

3 sticks butter

8-ounces cream cheese

6 eggs

3 cups cake flour

1 dash salt

1 1/2 teaspoons vanilla


Have butter, cream cheese and eggs at room temperature. Preheat your oven to 325 degrees.

Cream the butter with the cream cheese. Add sugar, a little at a time, beating well after each addition.

Add eggs, one at a time, beating well after each addition.

Sift flour and add a little at a time to the mixture. Beat until blended. Add salt and vanilla. Mix well.

Pour into a greased and floured tube pan (I use a silicone pan set on a baking sheet) Bake at 325 for 1 hour and 20 minutes.

Never open the oven door for the first hour when baking a pound cake.

Also, the pretty pan I used is a Flexipan. It’s the Daisy shape. I think you still can get it from http://www.sasademarle.com  You will have to download the catalogue, and it is way down in the pages under large molds.

5 thoughts on “Pound Cake: It’s Good Enough, and It Tastes Great

    1. Thank you, Amber, for reading! It is a great recipe. It makes a very dense cake. I took it to Mama’s Home Cooking tonight at BSC. Was hoping to see you all there.


  1. I grew up in the next county from Tallasee, and I have made this exact recipe for over 50 years except with one small adjustment. My own grandmother added to the vanilla flavoring 1/2 tsp. almond flavoring and 1/2 tsp.lemon flavoring. And she was picky about flavoring brands, too. When you are feeling wildly adventurous some day, try this!


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