Delicious Pound Cake and Thumbs Up Salisbury Steak

| 2/6/2012 3:50:58 PM

Tags: Recipes, Pound cake, Dessert, Salisbury Steak, Lori Dunn,

Pound Cake 

This is a scrumptious pound cake recipe that I found on It is great by itself, but it’s also wonderful with vanilla ice cream, whipped topping, or plain yogurt with fresh fruit. As I often do, I changed the recipe a bit to better suit with the ingredients I prefer to use.

The Recipe:

3 cups all purpose flour (I used unbleached)
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter
3 cups white sugar (I used Sucanat)
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract (I used all vanilla extract instead of lemon)
1 cup buttermilk


  Preheat oven to 325 degrees. Grease one 9 or 10 inch tube pan (I used two bread pans instead). Mix together the flour, baking soda, and salt. Set aside.

cindy murphy
2/10/2012 3:55:00 PM

Lori, the pear bread IS delicious, and very easy too. I just peel, then shred 2-3 pears - enough to make about 2 cups. The recipe is very similar to most zucchini bread recipes - in fact, the recipe I use for zucchini bread is nearly the exact same as the pear bread recipe. Just substitute pears for zucchini, and there you have it, (although I sometimes drizzle a glaze over the pear bread to make it more dessert-like).

lori dunn
2/8/2012 10:58:35 PM

Hi Rebecca! I have pretty much replaced using white sugar in all my recipes. I will use sucanat, real maple syrup, honey, or stevia in my cooking and baking. Most of the time I don't even keep white sugar in the house. The only place I have it on occasion is for people who like sugar in their coffee, or if I need to make a recipe for photography purposes that using a substitute would show up obviously in the photo.(color of finished baked goods) The biggest difference the sucanat makes in the pound cake is in the color. Instead of being a very light colored cake, it comes out a beautiful caramel color. I don't notice much difference in taste, but we have become used to using it, so the very slight molasses taste of it might be more noticeable, but not necessarily bad, to someone who has not been using it on a regular basis. As far as how to change your user name, I frankly don't know. Maybe someone from editorial could chime in here?

lori dunn
2/8/2012 10:43:59 PM

Cindy, Pear bread...that sounds delicious. I've never had it. Do you make the pear into sauce, like applesauce before adding or do you use actual chopped pieces?

rebecca beverly
2/8/2012 8:25:17 PM

Lori, I use rapadura (same as or very similar to sucanat) in some cooking including pumpkin bread. I've not used it in pound cake though. How much of the taste of sucanat/rapadura comes out in the cake? Is it very noticable? Also, how do I change my user name? Thank you.

cindy murphy
2/8/2012 6:02:51 PM

Mmmm, that pound cake looks good! It'd be great to take for dessert to dinner at a friend's later this week. I've learned (the hard way) though, that with my baking skills it's always best to try something at home first (using the family as guinea pigs) before presenting it anywhere else. I'll save making the pound cake for later, and Instead take my pear bread, (which might as well be called pound cake - it's just as dense and sweet). Mom's Salisbury steak looks great, Lori. Thanks for the feedback.

lori dunn
2/8/2012 12:48:06 AM

Nebraska Dave, banana bread has to be one of the biggest comfort foods! So yummy, and the smell of a loaf in the oven is to die for!

nebraska dave
2/6/2012 11:41:32 PM

Lori, lemon pound cake sounds good. My daughter baked banana bread last Friday when the weather was starting to turn bad. Mmmmm yummm!! I don't think that it was any special recipe, just one she found on the Internet. As the weather turned ugly, it was a nice comfort food to stay warm and fuzzy on the inside as the snow fell outside. I'll have to try the Cindy's Salisbury steak. Have a great day.

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