Adrian’s Pound Cake

My husband doesn’t come from a long line of remarkable chefs or bakers, but what did trickle down is freaking awesome! One of the things that he makes very well is pound cake. This is a revamped recipe from his grandmother that he’s tweaked several times over, in many a trial and error taste test on my part. The recipe is basic enough that you can start to play with the proportions to suit your taste. 

One of my favorite variations of this recipe is the Pistachio pound cake version where a cup of the flour is more or less swapped out for Pistachio Pudding, and come on, who doesn’t love that?!


So I posted this pic of the finished cake last night and there were a couple requests for the recipe, so here ya go!

Adrian’s Pound Cake


  • 3 cups white sugar
  • 3 cups all-purpose flour
  • 5 whole eggs plus 2 additional egg yolks
  • 1 tablespoon vanilla extract
  • 2 teaspoons salt
  • 2 sticks of unsalted butter
  • ½ cup Crisco (butter flavor is great)
  • 1 cup milk
  • 1/3 cup of sugar in the raw (reserved for topping)



  • Preheat oven to 350F degrees
  • Cream together the butter, Crisco and white sugar
  • Add vanilla
  • Incorporate eggs/yolks slowly
  • Add milk
  • Gradually add flour and salt until well mixed, careful not to overwork and add too much air into the batter
  • Pour into greased and floured Bundt or tube pan. Gentle tap the pan to release any air pockets trapped in the batter.
  • Sprinkle the sugar in the raw over the top before popping in the oven
  • Bake at 350F degrees in the center of the oven for approximately 1hr and 25min, or toothpick comes out clean when inserted to cake
  • Let cool completely before inverting and removing from pan


  • Substitute 2 packages of instant pistachio pudding mix for 1 cup flour
  • Substitute up to 1 cup of the white sugar for light brown sugar
  • Add ½ can of lemon poppy filling
  • Substitute 1 ½  cups sour cream for milk
  • Add ½-1 cup of your favorite nuts

Perfect for the Holiday gathers, or really anytime of the year! Enjoy! Let me know the variations you come up with!