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You can serve this rich, creamy cake unembellished, or, as chef David Waltuck recommends, dusted with confectioners' sugar and topped with a berry compote or freshly poached peaches and whipped cream.

Source: Martha Stewart Living Television, June 2001



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How would you rate this recipe?
  • Kariana
    13 MAR, 2018
    Absolutely love this! My entire family thought it was delish! I topped it with fresh cooked strawberries and home made whip cream and it was just melting in my mouth. The cake is wonderful as it is a little crispy on the outside and so smooth inside. I followed the recipe. Very good. Thank you Martha!
  • MS10561681
    12 JAN, 2018
    Absolutely fantastic! Have made this EXACT recipe 15+ times & the only issue I’ve ever had was when I used a dark-bottomed Bundt pan as opposed to one with a lightly colored bottom. The dark bottom pan cooks the cake too quickly on the outside, causing it to burn. The recipe is perfect as is and as long as it’s followed precisely, you’ll end up with a pound cake that guests will rave about
  • Corina Schlak
    31 AUG, 2012
    love this pound cake recipe. I've been making it for years and always get consistant results and praises.

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