the BEST pound cake

I don't know about you, but I am a chocolate girl.  When I want something sweet, it is usually in the form of chocolate, chocolate, or chocolate chip cookie dough :)  While I still love chocolate, when I married Josh, I found another favorite: Josh's mom's pound cake.  I can't explain what makes this pound cake so delicious (the crust is the best), but I do know that  in the Bryan family it is totally acceptable to eat the pound cake for BREAKFAST...what's not to love?!  

Perfect Pound Cake
Recipe from Peggy Bryan (and Dee Cowan)

  • 2 sticks butter
  • 1/2 c Crisco
  • 4 eggs
  • 3 c sugar
  • 1 c Carnation evaporated milk
  • 3 c cake flour (or 1 c cake flour and 2 c all purpose)
  • 1 Tbs. butternut vanilla (available at specialty food stores.  You can use regular vanilla, but it won't taste quite as delicious...)
  • 1/2 tsp. almond extract
  1. DO NOT preheat oven.
  2. In the bowl of a stand mixer, cream butter and crisco.  Add eggs to the butter mixture, one at a time.
  3. After eggs are incorporated, add the remaining ingredients and mix well.
  4. Grease bundt pan (I like Baker's Joy) and fill pan almost to the top.  (If there is extra butter, bake as a cupcake for 38-40 minutes at 300 degree)
  5. Bake in 300 degree oven (remember, DO NOT PREHEAT) in the center of the oven for 1:30.  At 1:30, test for doneness by inserting a toothpick.  If toothpick comes out clean- pound cake is done. 


  1. Haha! When I joined this family, I was also surprised by the pound cake breakfast. Furthermore, the breakfast version of pound cake is toasted and then slathered in butter!

    1. HA! And loving every bite of that butter... miss you guys! xo