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Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

Source: Martha Bakes, Episode MBLB1002



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How would you rate this recipe?
  • MS10063231
    12 NOV, 2018
    Made this cake in October. Excellent recipe. I did not change a thing. And no, do not substitute unbleached cake flour for this. Do not skimp on time when adding eggs. Insure that they have the full beating time so that they are well incorporated. Use the recipe to make your own cake flour using unbleached flour and corn starch. I also whipped up some fresh whipping cream and made a strawberry sauce. The cake was a big hit with my guests. I made them in loaf pans. I cut the second one in half to freeze so my husband could have it for a snack.
    1 FEB, 2017
    This is a faboulous recipe! I followed it exactly...wonderful. A great pound cake for guest, and family at holiday meals. Ronnie Taulbee
  • paulenesarmien
    12 JUN, 2015
    Can i use unbleached cake flour instead?
  • Mompetro
    18 SEP, 2013
    I kept a watchful eye on my oven during baking...rotating pans @ about halfway through. However, @ about one hour into baking, the cakes were really pretty far along color wise. I tested them w/a wooden skewer which came out dry and removed them from the oven after 70 minutes!! 1 1/2 hours would have been way too long!
    • DGH94588
      23 MAR, 2015
      A watchful eye is required for all successful cooking/baking. Different ovens behave differently.
  • DRGuzman
    19 NOV, 2014
    Cake flour or all purpose flour? Because the cake flour has baking powder inside already.
    • DGH94588
      23 MAR, 2015
      Since when?
  • KissMyGlutenFreeBuns
    15 SEP, 2013
    wintergal, this makes 2 cakes and it's a lot of flour the amount of baking powder seems about right
  • s_elieff1
    18 FEB, 2012
    i am afraid to try this recipe. the quantity of baking powder seems to be too much. other recipes have 1/2 t, not 4t.
  • reeewan
    13 JUN, 2011
    i cant see it

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