Martha Stewart’s Classic Pound Cake | Martha Bakes Recipes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and provides a unique flavor.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with less fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Preheat the oven to 325°F (163°C).

Grease the cake pan with softened butter using a soft bristled brush.

Dust the greased pan with about 1 tablespoon of all-purpose flour, shaking out the excess flour.

Sift 4 cups of cake flour into a bowl to remove lumps.

Measure 4 teaspoons of baking powder and 1 teaspoon of coarse salt, then sift together with the cake flour.

In a mixing bowl, cream together 3 sticks of room temperature butter and 2 3/4 cups of sugar until smooth.

Add 2 teaspoons of vanilla extract to the butter and sugar mixture.

Add 8 eggs to the mixture one at a time, mixing well after each addition.

Gradually add the sifted flour mixture and 1 cup of milk, mixing quickly to avoid overbeating.

Spread the batter into the prepared cake pan, ensuring it fills the corners.

Zest one Meyer lemon and stir the zest into the batter before pouring it into the pan.

Place the cake in the oven and bake for approximately 1.5 hours.

After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

To make the glaze, combine the zest of one Meyer lemon, 2 3/4 cups of confectioners sugar, and 1/4 cup of Meyer lemon juice in a bowl.

Whisk the glaze until smooth, adding more confectioners sugar if necessary to reach desired thickness.

Pour the glaze over the warm cake, allowing it to drip down the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens