Margarita's International Recipes

An Acadian Menu

Pound Cake

pound cake

I had never made pound cake before, and I was surprised as to how easy it was too make, and how delicious and rich the results were. This is definitely the best pound cake I've eaten (though mostly I've eaten the supermarket kind) and I'm sure I'll make it whenever I'm in need of serving cake.

The recipe calls for the cake to be baked in a tube pan. Alas, I didn't have one, so I used a loaf pan instead (I figured Sara Lee's pound cake comes in a loaf shape). It worked well, but it probably didn't rise as much as it otherwise would. Note that this cake doesn't need any leavening agents beyond the eggs to rise. The secret to making it is mixing and mixing and mixing. As the recipe says, mix it until you think it's mixed enough, and then mix some more.

Pound Cake


  • 1 cup butter
  • 2 cups sugar
  • 5 eggs
  • 2 cups flour
  • 1 tsp. vanilla extract


Preheat the oven to 375F. Grease a tube or loaf pan.

Cream the butter with the sugar until light and fluffy. Add the eggs, one at the time, alternating with the flour and vanilla. Blend after each addition. Mix well and pour into the pan.

Bake for one hour.

Adapted from a recipe by Mrs. Yvonne Guillory in Quelque Chose de Doux avec une Demi-Tasse by Mercedes Vidrine (Baton Rouge 1964: Claitor's Publishing Division)

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