Marilyn Martin's Recipe

Best Ever Pound Cake

Category: Recipes

Best Pound Cake Ever


1 lb butter, room temperature

3 cups sugar

6 large eggs, room temperature

4 cups flour, sifted

3/4 cup milk

2 tsp vanilla extract

1 tsp lemon extract

Glaze

1 1/2 cups powdered sugar

1/4 cup fresh Meyer lemon juice (any fresh lemon juice will work)

Preheat oven to 325 degrees. Butter and flour 16 cup angel food/pound cake style pan.

In electric mixer cream butter and sugar. Add eggs one at a time, beat until incorporated. Add flour and milk alternately, ending with the flour. Add extracts, beat well, making sure to scrape down bowl as needed.

Pour batter into prepared pan, bake for 1 1/2 hours until pick inserted in cake comes out clean. Cool in pan on rack for 30 minutes, then remove cake from pan.

Mix glaze ingredients and pour over the cake while still hot.

Let the cake cool (slightly at least) then devour. And you will devour it…