Pound Cake Recipes

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

This is the recipe my Grandmother would make every year during the holidays. I found the recipe tucked in her Bible when she passed, and it was written in her Grandmother's handwriting. It's been in my family for at least 7 generations, and in 2012, I won a Blue Ribbon at the Kentucky State fair by following her exact instructions. Tastes like pure love!

Five flavors blending to create a superlative pound cake.

A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.

Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.

Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.

Quesadilla Salvadorena is a moist, sweet, cheese pound cake. The key to this recipe is the type of cheese used, Parmesan cheese. I invented this recipe to match the pre-made quesadilla you find at the grocery stores. Buen provecho!

This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe.

This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.

This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.

I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.

This fancy almond-flavored tea cake, also called 'Battenberg/Battenburg Cake' or 'Battenberg/Battenburg Square' features a homemade marzipan.

This is a real rich pound cake which is tasty alone or with ice cream or a fruit topping such as peaches.

This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!

My Grandmother used to make this and it quickly became a household favorite.

Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.

The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.

Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.

An old-fashioned pound cake that goes into a cold oven before baking.

This a really good down-home style, back to basics pound cake that my whole family enjoys! This recipe was handed down to me with the stipulation of placing the cake in a cold oven, and it turns out perfectly every time.

Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.