Selma's Virginia Pound Cake

My youngest son, Alexander, LOVES geography! In 2006 he won the local level of the National Geographic Bee. After taking the State Level test he became one of the top 100 students to move onto state competetion. Today he teaches a weekly geography class to a group of very smart homeschoolers. For two hours every Monday, the students gather in our home to expand their knowledge of the world around them.

Last week's class was great fun! Each student was asked to choose a country, prepare an oral and visual presentation, a written assignment, and a food that represented their country. The Carr family chose the Netherlands. In addition to the beef dish and almond cookies in the shape of windmills, they treated us to this absolutely WONDERFUL Pound Cake. I must tell you that this is a MUST HAVE recipe. You MUST try this at home! It is a keeper!

Tips: Do not start cake in a preheated oven; it must begin baking in a cool oven. Equally important, you must add the baking powder last!

Diane also left out the almond extract.


1.5 c. butter, softened
3 c. granulated sugar
5 eggs
3 c. cake flour
1 c. milk
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1/2 tsp. baking powder

Cream together butter and sugar until perfectly smooth about 10 minutes. Add eggs one at a time, beating well after each addition. Add a little cake flour at a time. Slowly add milk, then extracts. Add baking powder last. You will have a lighter and better blended cake if using an electric mixer.

Grease and flour a large bundt pan 9 or line with foil and grease and flour a large tube pan or a small tube pan and loaf pan. Pour cake batter into pans and place in a cold oven. Turn temperature to 325 degrees or 350 and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon. Cool slightly and remove from pan. Can be served as a base for strawberry shortcake. Toasted pound cake slices spread with butter make an excellent breakfast treat. Freezes well. Serves 15.

Recipe from Southern Sideboards. No longer in print, Diane found the cookbook on Ebay! Thanks for sharing, Diane!