• Skip to main content
  • Skip to primary sidebar

Kelli's Kitchen

Kelli's easy recipes for the home cook.

  • Home
  • Blog
  • About
    • Official Giveaway Rules
    • Publications
  • Recipes
  • Advertising and PR
  • My Collections
  • Contact
  • Free Printables
    • Valentines

Nana’s Pound Cake

March 4, 2014 By Kelli and Holli 28 Comments

Pin
Share
Tweet
Share
930Shares
Nana's Pound Cake with Lemon Curd- Recipe for southern pound cake with vanilla bean and lemon curd via @KitchenKelli

Nana's Pound Cake - Kellis Kitchen

Today is National Pound Cake Day! I love pound cake, don’t you? When I am nauseated, pound cake is the best internal settler I have found. Do you have a favorite kind of pound cake like me? My Nana’s (of course) was the very best – but a cold piece of Sara Lee will do just fine! I have a special trick that most people don’t know about – at least I don’t think they know about. I was snooping around in my Nana’s recipe book and I found her pound cake recipe – yay! I added a special ingredient to it to make it mine.

What is that special ingredient? Ah, yes – it is lemon curd from my friend Stacy’s blog Food Lust People Love. She calls it Quick Lemon Curd and she is not kidding because it was finished in no time at all!

Nana's Pound Cake - lemon curd

It is Meyer lemon season – and I love Meyer lemons! I was able to purchase 12 lemons but it cost me $8 and that is a pretty steep price, don’t you think? I was determined to get every single angstrom of use out of those little yellow spheres of joy and with Mr. Picky Eater’s help, I did! Over the next few months, you will see several lemon recipes including this one from my Nana and Stacy with another from my Aunt Irene. I hope you love them all! Let’s get on with the recipe.

Nana’s Pound Cake

Ingredients:

½ Cup Shortening – like Crisco
1 Cup Butter, softened
3 Cups Sugar
6 large Eggs or 7 medium ones
3 Cups all-purpose flour
½ teaspoon Baking Powder
1/8 teaspoon Salt
1 Cup of Milk
2 Teaspoons Vanilla
1 Vanilla Bean, scraped – I added this, it was not in original recipe

Nana's Pound Cake - Kellis Kitchen

Directions:

Pre-heat the oven to 325F

Get your 12-cup Bundt pan or two 6-cup Bundt pans OR three 8.5×4.5 Loaf Pans.

Grease with extra shortening and sprinkle flour, shaking out the extra.

Put ½ cup shortening and butter into mixer and cream.

Add sugar mixing until light yellow and fluffy.

Then add eggs one at a time mixing until the yolk disappears.

Set the pans into the oven to begin heating up (this was Nana’s secret to a crisp outside and tender inside).

Sift the flour, baking powder and salt together.

Add a little at a time to the mixer alternating with the milk with mixer on LOW and only mixing until mostly incorporated between each addition.

Last, stir the vanilla by hand.

Pour into the pan(s) until 2/3 full or,
Fill ½ way full, put the lemon curd from Food Lust People Love around the middle in a ring then put in the rest of the batter carefully covering the curd.

Place in the oven for 1 hour and 15 minutes or until golden brown.

Take the cans out and cool on a wire rack for about 15 minutes then invert and allow to cool completely.

Store in an air-tight container in the fridge.

Whether you add the lemon curd or not – this is one great cake! Nana seldom put a glaze on her pound cake but when she did, she combined fresh squeezed lemon juice, powdered sugar and milk. She did not use a recipe so I don’t have one. It’s great without any glaze anyway.  See how crispy that cake is?  That’s why we heated the pan for about 5 minutes before putting in the batter.

Nana's Pound Cake - Kellis Kitchen
For those of you wondering, I am not Jewish and none of my family is either. I found the pan, brand new at a yard sale for $1 and I loved the way the star would dictate how to cut it and it was really pretty – so I bought it. I also have a football stadium bundt pan and I’m not a football player either – I just have eclectic taste!

 

Nanas Pound Cake - Kellis Kitchen

 

I am partying here this weekend!  http://www.thecountrycook.net/2014/03/weekend-potluck-108.html

 

 

 

Related posts

Flower Cupcakes with Peeps
Fresh Apple Cake
Bacon Wrapped Dates
Crock Pot Swiss Meatloaf
Pin
Share
Tweet
Share
930Shares

Filed Under: Cakes, Christmas, Easter, New Year Recipe, Recipe using jam, Recipes, Spring Recipe, Sweets, Thanksgiving Tagged With: bundt cake, filled cake recipe, Lemon Curd recipe, Nana's recipe, Passover, Southern Recipe

Previous Post: « Mardi Gras Round-Up
Next Post: Aunt Ireneโ€™s Old Fashioned Lemon Meringue Pie »

Reader Interactions

Comments

  1. Anita at Hungry Couple

    March 4, 2014 at 1:44 PM

    When I was growing up, Sara Lee pound cake was a staple in our house. We never had it with lemon curd but I LOVE lemon curd!

    Reply
  2. Liz

    March 4, 2014 at 2:02 PM

    Did not know today is Nat’l Pound Cake DAy. Brilliant! Yours is gorgeous. Thanks for sharing ๐Ÿ™‚

    Reply
  3. Debra

    March 4, 2014 at 3:13 PM

    I love funky bundt pans! Great idea with the lemon curd. I will check out that quick and easy recipe. One of the Food ‘n Flix posts last month added custard to a rhubarb bundt cake. I thought that was genius too. Makes me want to dig out our old family pound cake recipe. Thanks for posting this! (Pound cake really settles your stomach? Who knew.)

    Reply
    • Kelli

      March 4, 2014 at 5:14 PM

      Yes, it really does!

      Reply
  4. Lilllian

    March 4, 2014 at 5:12 PM

    Checked out the lemon curd link and I’m going to try this – I’ve never been happy with any of the curd recipes I’ve tried to date. Then, I’m going to make that wonderful pound cake.
    Lillian

    Reply
    • Kelli

      March 4, 2014 at 5:15 PM

      You will love them both Lillian!

      Reply
  5. Stacy

    March 5, 2014 at 6:37 AM

    Beautiful pound cake, Kelli, and I am loving that Bundt pan! That’s one I’ve never even seen. And you know what a Bundt fan I am.

    Thanks for sharing my lemon curd link. I am so glad that you like it! My mom made pound cake from a similar recipe and always served it with lemon sauce so the lemon curd goes right along with that idea. I’ll have to post that sometime as my girls love it as well.

    Reply
    • Kelli

      March 5, 2014 at 5:06 PM

      We LOVE your lemon curd at our house – Rocket has been taught by MPE to raise his are and say , Jerry – Jerry- Jerry ala Jerry Springer (he thinks it’s funny) and after he ate your curd he started saying, “sa-cee, sa-cee”. I thought it was hilariously cute but didn’t know how to use my phone well enough to video it. ๐Ÿ™‚

      Reply
      • Stacy

        March 8, 2014 at 5:38 AM

        Oh, my goodness! Was he really trying to say MY NAME? Sweet boy! He’s the biggest cutie pie for sure.

        Reply
        • Kelli

          March 8, 2014 at 6:02 AM

          He was for sure! He’s a charmer that will probably be a regular heartbreaker when he grows up.

          Reply
  6. Beth Huntington

    March 5, 2014 at 7:41 AM

    Yum!!!! Pound cake is one of my comfort foods. Adding lemon curd is a genius idea! Definitely going to have to try this one. BTW have I mentioned how much I like the look of your site these days. So clean and fresh.
    Happy Wednesday,
    Beth

    Reply
    • Kelli

      March 5, 2014 at 5:04 PM

      Thanks Beth! I really appreciate that!

      Reply
  7. Pam

    March 5, 2014 at 8:53 AM

    Pound cake is one of my favorite things, and adding lemon curd sounds amazing!!

    Reply
    • Kelli

      March 5, 2014 at 5:03 PM

      Thank you!!

      Reply
  8. Choc Chip Uru

    March 5, 2014 at 3:15 PM

    Mmm, who could say no to this delicious pound cake, it looks gorgeous ๐Ÿ˜€

    Cheers
    Choc Chip Uru

    Reply
    • Kelli

      March 5, 2014 at 5:01 PM

      thank you CCU!

      Reply
  9. michael

    March 5, 2014 at 5:57 PM

    …MMM I love pound cake, comfort food for sure! Your cake looks delicious! ๐Ÿ™‚ I love adding strawberries with my pound cake!

    Love your site, found you by linking from another blog!

    Michael
    http://michaelswoodcraft.wordpress.com/2014/02/25/best-ever-strawberry-pie/

    Reply
    • Kelli

      March 5, 2014 at 6:51 PM

      Thanks for dropping by! I love strawberries too – in fact, I just made a batch of my lemon strawberry marmalade which marries the two wonderful tastes! I will check out your strawberry pie!

      Reply
  10. Brianne @ Cupcakes & Kale Chips

    March 6, 2014 at 9:30 PM

    Gotta love a classic!

    Reply
  11. Stephanie @ Hugs, Kisses and Snot

    March 8, 2014 at 8:05 PM

    I LOVE pound cake. I love a basic recipe and then adding all sorts of delicious combinations of ingredients. One of my favorites is lemon rosemary. Ahhhh, I want a slice now.

    Reply
    • Kelli

      March 8, 2014 at 9:25 PM

      I will have to try it with rosemary next time – sounds interesting! thanks for dropping by!

      Reply
  12. The Better Baker

    March 9, 2014 at 10:03 PM

    This cake looks so tasty. A work of art…love all your fancy dancy pans too. Thanks so much for sharing with us at Weekend Potluck. (Did you realize the button doesn’t lead back to our party…or that we don’t use buttons any more?)
    Please come back soon.

    Reply
    • Kelli

      March 10, 2014 at 4:03 AM

      Really? I did my best work on that doggon button! I’ll have to get Holli to look at it – I’ll go put a link on it now – Yep, I knew you didn’t use the link. I would say it’s because I just learned to use it but it doesn’t look like I did! ๐Ÿ™‚

      Reply
    • Kelli

      March 10, 2014 at 4:08 AM

      Whew! Fixed it!!

      Reply
  13. Nena

    June 23, 2014 at 1:45 AM

    Hi, I just came across your blog from another site. I Love your Secret Pound cake… Can’t wait to try it.
    I added this to my Ziplist saver… Check them out. nice site that allows you to save the recipes on line.
    I also wanted to share with you a recipe for a Glaze using Meyers Lemons, it’s very simple, Enjoy!
    Combine 1/2 cup confectioners’ sugar, sifted and 1 tablespoon Meyer lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving. Thank you for posting and sharing your stories and recipes!

    Reply
    • Kelli

      June 23, 2014 at 4:40 AM

      First – I am SO going to try out this glaze very soon! In fact, I’m making my Nana’s Banana Sour Cream Cake later this week and I think a lemon glaze is just what it needs to jazz it up! Second, I’m going to try out Ziplist Recipe Saver today. Thanks so much for dropping by and please come back anytime! I have a few more stories to tell and if you like old Nursery Rhymes – check out my Facebook Page (button’s on the right side of this post) I’m posting my old book page by page over there!!

      Reply
  14. Barbara

    April 16, 2016 at 10:12 AM

    Being Jewish, I am jealous of your cake pan!!!!

    Reply

Trackbacks

  1. What kind of flour do you use for Sara Lee pound cake? - Microwave Recipes says:
    April 28, 2022 at 12:33 PM

    […] Nana’s Pound Cake – Kelli’s Kitchen […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search for Recipes & More!

Recipes and Posts

Visit My ebay Shop!

Follow Via Bloglovin

Follow on Bloglovin

Nano-Canning on Kindle

Nano-Canning Volume II

Baby Boomer’s Resource Guide

Muffin Monday

Muffin Monday

Copyright © 2023 ยท Disclaimer ยท Kelli's Kitchen ยท Grits Design