Variations on Pound Cake

Phyllis Lifestyle 23 Comments

Around my house, everyone’s favorite part of the meal is always dessert. I have always loved to bake with my family, and especially love teaching my grandchildren how to bake. A simple and delicious recipe that is perfect for baking with children is Miss Jo’s Whipping Cream Pound Cake. Miss Jo was a dear lady in my childhood church who was known as The Pound Cake Lady. When her health began to decline, her daughter shared her iconic pound cake recipe with me. I am so grateful to share Miss Jo’s legacy of kindness, through her recipe.

I have been making that treasured cake for years. Pound cake is a wonderfully easy dessert that is perfect for any time of year. You can get creative and give it your own spin that will make it fit for any occasion or season.

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One way that I often prepare pound cake is to bake it in small ovenproof bowls or ramekins. Be sure to only fill each bowl two-thirds full with batter so it does not overflow when the cake rises! These smaller cakes will not require as much baking time as a regular size cake, so adjust your time accordingly. These individual cakes are the perfect portion size for dessert.

I have also made domed pound cakes. This beautiful dome effect is achieved by baking the cake in an ovenproof glass bowl.

There are many ways to serve your pound cake. You can top it with icing, fresh fruit, or a dollop of homemade whipped cream. No matter how you prepare this timeless dessert, I hope you gather around the table with loved ones and enjoy it together.

Find the recipe and a how to video.

How do you serve your pound cake?

Comments 23

  1. Just love your dome cake, what a grand presentation to make, its a must do.
    Thank you so much for sharing. Love the photograph. With fall arriving all I want to do is cook up a storm for my husband. All recipes you share have been so good and I also love all of your magazines, they are all special and keepers. Happy harvest season to you and the Ribbon in my journal crew! Carmel

  2. We love pound cake!
    If you are lucky enough to have some leftover, toast it and spread with butter! Delicious ~ especially with a cup of tea or coffee.

  3. How lovely pound cake, is wonderful to eat with fresh strawberries and cream yum, yum. I also want to take the time to say thank you for the newest Victoria Magazine, all the wonderful stories, and all the pretty fall pictures. I feel like fall always gets overlooked because of Christmas, I enjoy each season but fall is one of my favorites.

    1. I guess I don't want to admit to having a Pmag fail on me at a TC training class. Please don't release the dogs of ARFcom!!I think the spring lost tension: it would cycle if there were no more than 22 rounds in the magazine.Am I upset? No, I marked it and replaced it in my training bag with one of the 50 other Pmags I own.Anything manmade will break boys.Gerry

  4. Thank you again for sharing this wonderful pound cake recipe. I found it years ago in one of your first Southern Lady magazines. I have made it many times and it is my favorite of pound cakes. Of course, using the cake flour makes such a fine textured cake and so moist. I think of you, Southern Living and of course, Miss Jo every time I bake this.

  5. I love Miss Jo’s Whipping Cream Pound Cake. I made it when the recipe was included in one of the Hoffman Media Magazines (I just don’t remember which one.) It is now part of my own favorite recipes book. For anyone who hasn’t tried it, you will not be disappointed when you make it. Everyone I have made one for has always given it rave reviews and requested it again! Take my advice, try it, you will love it!

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  6. My favorite pound cake is a recipe my father found in one of our local newspapers many years ago. (He loved pound and bundt cakes!) It was an eggnog pound cake . The recipe called for generously sprinkling chopped toasted almonds into the pan so they baked into the top of the cake. He would dust the top with powdered sugar and serve it with a rich vanilla ice cream. It was heavenly!

  7. When anyone mentions pound cake, I always think of my mother and a funny story. She most always used the beautiful scalloped dome which made beautiful cakes. Many years ago a lady that worked with my Daddy sent home a wonderful homemade (coconut flavor, I seem to recall) pound cake. My mother obtained the recipe from her and set out to make it. After many failed attempts she could never figure out why that particular recipe was such a flop. My daddy never knew how many cakes the dog, Bitsy Boo Boo ate.
    Years later, she learned from someone that made the same cake, that one of the ingredients was left out of the recipe. We never knew whether that was a mistake or intentional.

    1. Nonetheless, I still admire his bravery in pursuing the truth in relation to group differences regardless of the social stigma atierhed.Considactng his obsession with penis size, he didn't seem too concerned about social stigma.

    2. Non, non et non ! Il n’y a de P…. que PUCK, je l’écrit haut et fort, sinon je me ferais encore taper sur la souris par Paul Edel. D’ailleurs il n’y a que Puck qui ait le droit au « second degré vaseux » sans que personne de s’en offusque. Quoique ici, P… pourrait aussi aller pour Phil, allez savoir !

    3. I don’t think she does underestimate them. They’re stupid, and that has been our saving grace for decades, because a group of people like myself and some others I know could shut this country down in a week.Without a particularly large budget.

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  8. A dome is a great idea. I did that once with just a yellow cake and hollowed it out to make a pinata cake–filled the hole with candy and stuck the two domes together. Quite impressive until you’ve cut two or three slices, which is when it falls apart. But by then the kids are so taken by the idea of CANDY INSIDE A CAKE that they don’t care.
    In France, a pound cake is a quatre-quarts, because you have four ingredients that all weigh the same (each fourth is different). So 4 eggs, and you weigh them, then add the same weight each in sugar, flour and butter, plus a little baking powder.

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