Mrs. Adams’ Delicious Pound Cake

My mother has been praising our neighbor Mrs. Adams’ pound cake for many years. My mother is a self-described cake person (“There are cake people and there are pie people. I’m a cake person.”) who gets dreamy eyed just thinking about this pound cake. So, when Mrs. Adams prepared this cake (among several other desserts) for a neighborhood party, I couldn’t wait to try it. It really was divine. Perfect. When I stopped by to get the recipe I captured the Adams granddaughter four-year-old Marly eyeing the cake.

Mrs. Adams’ Delicious Pound Cake Recipe



  • 1 lb of Imperial margarine (sticks)**
  • 6 eggs (at room temperature)
  • 1 lb confectioners sugar
  • 3 cups cake flour
  • 2 teaspoons vanilla


1 Cream margarine and sugar. Add eggs one at a time and beat lightly, mixing in well after each addition. Add flour and mix well. Add vanilla before, during, and after adding the flour.

2 Pour batter into a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is done when a toothpick inserted into the center comes out clean. Cake should be cracked on top and golden brown.

3 Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while still warm.

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** Note: before I get raked through the coals by my fellow foodie purists (or in my case, semi-purists if such a thing is possible), note that I did ask if I could use butter for this recipe. The answer was that this particular recipe requires not only margarine, but Imperial margarine, and not in the tub either - you need to use the kind sold in sticks. I have often been given recipes that require margarine from people who tell me that it just works better in their particular recipe. Even so, personally, I don't cook with margarine, and if I were to cook this pound cake, I would substitute butter for the margarine. Most pound cake recipes do call for butter (1 lb of butter, 1 lb of flour, etc).

Other pound cake recipes:
Joy of Baking Pound Cake
The Chitterling Site Pound Cake
Pound cake recipes at Food Blog Search

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Showing 4 of 22 Comments

  • Billie

    Yummy, thanks for sharing the recipe!

  • Karen

    Hi Elise

    I just came across this recipe today. I know, it’s about 2 years late. Better than never I say!

    I live in England and I’m a beginner baker. I was wondering if you could translate some of the ingredients for me. What is confectiners sugar and cake flour? Are they known as something else in the UK?

    Many thanks in advance, Karen

  • Alanna

    Karen ~ Oh dear, unfamiliar ingredients and techniques and and and … so many things to learn when you’re starting out. But do try, it’s most rewarding! Confectioners sugar is some times called ‘powdered sugar’. It’s the very very fine powdery sugar that’s used in icing, for example. And cake flour is a special flour that’s had much of the gluten removed so that cakes turn out lighter (like bread flour has more left in to create a denser ‘crumb’). Do you know the blog Baking for Britain? You might ask Anna about specific product names and even recommended brands that should be easily available in your local shops. Good luck! Have fun with baking!

  • Anna

    Me and my Mum made a cake like this today today. Ours was a bit different though. We used cream of tartar and egg whites blended together, then added to the rest of mixture. We used vegetable oil instead of margarine/butter), and baking powder. It’s a very delicate/slow procedure, but it’s ABSOLUTELY delish! :) We also left the cake in it’s pan for a lot longer when taking it out. (makes a difference, Mum says). Hehe. Thanks for sharing your amazing recipes! :)

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