Mrs. Adams’ Delicious Pound Cake

DessertBakingBundt CakePound Cake

A truly delicious pound cake recipe made with 1 lb of Imperial margarine, 6 eggs, 1 lb of sugar, and 3 cups of cake flour.

Photography Credit: Elise Bauer

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 Make the batter: Beat together the margarine and sugar until fluffy. Add the 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 Bake the cake: 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 tester inserted into the center comes out clean. Cake should be cracked on top and golden brown.

3 Cool: 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).

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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29 Comments / Reviews

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Did you make it? Rate it!

  1. Robin

    I made the cake and it smelled wonderful it even tasted good, however, it was DRY. What did I do wrong? I’m willing to try it again. Plus, the top was crazy looking that the cake couldn’t rest level on the plate.

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  2. Michelle

    This is arguably the best cake I’ve ever made! I added a tablespoon of orange zest and swapped one teaspoon of vanilla for almond extract. I used cake flour and the imperial whatever it is butter substitute because it was way cheaper than butter. I made whipped cream and added vanilla and almond extract and powdered sugar. I used Nordic Ware’s heritage bundt pan… Got lots of compliments on the presentation, and sighs of pleasure when we finally dug in. It was a huge hit! My only issue was that the edges got pretty hard and crust like (which people actually liked-could be due to the ridges of the bundt pan), but then there were small pockets of very very slightly undercooked cake near the top (which when flipped was the bottom). We kept it in for ten minutes longer, but not sure how to evenly cook it in the future. Still tasted divine and was quite easy to pull together. This is a five star recipe! Thanks, Elise! You’ll make gourmet cooks of us all

  3. Miguel

    Ok, I prepared this one last week and, as always, the recipe worked perfect (with margarine, despite my wife’s complaints). Without a problem, I got a perfect pound cake that looked perfect for a magazine cover. I added the zest of one lemon and the aroma and flavor just got better. However it still looks a little dry to me so next time (It will be next time) I will try with adding some liquid (I’ve heard of milk, yogurt or even sprite, like half a cup or so) and see what happens. I would go back to butter as well, just for the sake of the health and stuff. Thanks Elise!


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  4. linda harness

    I make it exactly the same except i alternate 2eggs with 1 cup of all purpose flour using 3cups of flour. I’ve never used cake flour nor have I shifted it but going to try it sounds yummy
    Thanks For the receipe

  5. Vicky

    Thank you for posting this recipe. My grandmother, Bigmama, made a pound cake with powdered sugar and I was searching for something like it. This pound cake is it! I used Imperial margarine, because that is what I had. I have started using it again, as the laws have changed and it does not have trans fat anymore. I was very careful to cream the margarine and sugar very well, until really fluffy. And I was careful to just barely mix in the flour, so gluten did not develop. It was rich and dense on the inside, crispy on the outside, all around perfect. I will keep this recipe to pass down to my daughters. Thanks again!

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