Dive in and explore what's happening in our community!

This recipe is called pound cake for a very good reason — because it takes a pound of each of the main ingredients to make the batter. Whoa! Every Christmas my grandmother, C-mama, would make this pound cake and it was the highlight of the feast. Rich and buttery, it can be served alone, with berries or, even better, Tillamook Old-Fashioned Vanilla Ice Cream. When we were children, we were scolded for making too much noise when the pound cake was in the oven. Too much noise would make the cake fall, C-mama would say. Hmmm? My grandmother was 96 when she passed away and, to this day, it just wouldn’t be Christmas without her pound cake served on a crystal cake plate in the center of the holiday treats. This delicious cake is not for the faint of calories!


1 pound Tillamook Unsalted Butter, softened
3 1/2 cups of sugar
4 cups flour
10 eggs, separated
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons lemon juice

Prepare a tube pan by lining it with greased craft paper. Cream butter and sugar; add beaten egg yolks and lemon juice. Sift dry ingredients together, adding it in thirds to the creamed butter and sugar. Mix well between additions. Beat egg whites until stiff and fold gently into the batter. Bake at 350 degrees until just golden brown, then cover top of cake with a piece of craft paper to prevent scorching. Continue baking until finished, approx. 1 1/2 – 2 hours (you can check doneness with a toothpick — when you can pull it out of the cake clean, it’s ready). Shhhh….remember not to make noise while cake is in the oven.

Photo: Flickr/Lindsey Turner (Creative Commons)

Add your comment

Keep Exploring Blog Posts