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Gail's Pound Cake

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Why I Love This Recipe

This was originally my grandmother's recipe, the following is my mom's submission for the family cookbook.

I have known Gail all my life in varying circumstances. She was the Sunday School leader when I was a little kid. She was Robert’s mom when he and I were in the high school band together. She was my boyfriend’s mom, then finally my mother-in-law. Being twenty years old at the time, was I ever intimidated! There didn’t seem to be anything this lady could not do and do well besides. She knew about household stuff, business stuff, and she even knew about tools and sports. I remember talking to a married friend of mine about how I could never possibly know or do the things Gail could do. My friend wisely told me to value how much I could learn from her. Through the years I have learned a great deal from Gail – more than I could have imagined back then. She and Roland have supported me through some of the most joyous times as well as some of the most painful times of my life. She is a treasured friend and mentor, and I am very lucky to be part of her family. This is a recipe I found in her box right after Gil and I married. It is the ultimate pound cake. Robyn now makes it frequently for her boyfriend and for her other friends as birthday cakes.

Ingredients You'll Need

3 cups sugar
1/2 pound butter
6 eggs
3 cups flour
1 cup whipping cream
1 tablespoon vanilla
1 teaspoon butter flavoring


Cream butter and sugar. Beat in eggs, one at a time, alternating with flour and cream. Add flavorings. Pour batter into largest stem pan which has been well greased and floured. Put in a cold oven and bake 1 hour at 325 degrees, then 30 minutes more at 350 degrees.

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