Some may disagree with my rather opinionated title, but this really is a special pound cake. I grew up eating this cake (and have the hips to prove it) and I have not tasted a more scrumptious pound cake.
Many years ago in Louisiana this pound cake recipe was handed down to my mother Vera Lee by her cousin Zephyr Stephens. And years before it had been handed down to Zephyr. And now it is mine.
Growing up in Pasadena, CA everyone had some sort of fruit tree in their yard. We have Meyer lemons, so that is what I use to make the glaze for the cake. Because Meyer lemons are sweeter and more floral than other lemons, it really makes a difference in the flavor of the cake.
The cake is called “Millionaires Pound Cake” and you can find variations on many recipe websites. The common link seems to be that the recipe was passed down from one generation to the next. If anyone knows the exact origin of the recipe I would love to know.
Best Pound Cake Ever
1 lb butter, room temperature
3 cups sugar
6 large eggs, room temperature
4 cups cake flour, sifted
3/4 cup milk
2 tsp vanilla extract
1 tsp lemon extract
1 1/2 cups powdered sugar
1/4 cup fresh Meyer lemon juice (any fresh lemon juice will work)
Preheat oven to 325 degrees. Butter and flour 16 cup angel food/pound cake style pan.
In electric mixer cream butter and sugar. Add eggs one at a time, beat until incorporated. Add flour and milk alternately, ending with the flour. Add extracts, beat well, making sure to scrape down bowl as needed.
Pour batter into prepared pan, bake for 1 1/2 hours until pick inserted in cake comes out clean. Cool in pan on rack for 30 minutes, then remove cake from pan.
Mix glaze ingredients and pour over the cake while still hot.
Let the cake cool (slightly at least) then devour. And you will devour it…