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Pioneer Woman’s Perfect Pound Cake

Submitted by on January 17, 2010 – 10:00 pm3 Comments

This recipe was taken from Pioneer Woman‘s website. It uses her Perfect Pound Cake recipe with a slight twist — as I do NOT (yet, at this point) own a Bundt Pan. I used her recipe and made little pound cake cupcakes (muffins) and a loaf — and then we adapted and turned it into a most delicious Strawberry Shortcake to take to a friend’s house for a football game party. It was SO GOOD. I will definitely keep this one in my book of recipes.

My children so, so wanted to be involved, so how could I say no? With my new handy dandy Kitchenaid Mixer, it is so easy to involve them (unlike when I used the dreaded hand held for everything).

Start with 3 sticks of butter. Put them in the mixer and whip them up good…for a few minutes. It is best if you start with room temperature butter, just saying. Like you didn’t know that. If you didn’t know that, step away from the computer and think a minute. Hard butter + Mixer = Bad. Room temperature butter + Mixer = Good. 🙂  If you have to cheat and nuke the butter for 10-15 seconds, that’s fine, just don’t melt it. It still needs to be solid, not liquid.

You can see my little girl’s smiling face off to the side. She is beside herself getting to help me.

Next, add 3 cups of sugar. Whip that up too. Let that mixer do what it was made to do — it’s so good at it!!!!!

Add 5 eggs. One at a time. Whip each egg into the butter/sugar mixture as you add each.  Notice the pajamas on her? It was near bedtime. Just in time for me to amp them up with some cooking of stuff w/lots of sugar. What was I thinking?

Add 1 tsp butter flavoring and 2 tsp lemon flavoring. My 4 year old boy is getting involved here.  I love the dinosaur jammies and the little hand.  He did a great job.

Add 3 cups of flour, 1 at a time. Mix thoroughly after adding each. Mix slowly so as not to explode the flour all over your kitchen. The older one is adding the flour. She did a great job.

Mix slowly…like I said, and after each cup.

Now for Pioneer Woman’s magic ingredient. The kids thought this was so fun. We used 7-Up, but you can use Mountain Dew, Sprite or any clear, sugary, carbonated concoction.

Add 1 cup of 7-Up. My little guy loved doing this. He thought it was fan-tas-tic. Don’t you love his little hands?

Mix thoroughly. Let it go for  a few minutes.  The batter looks a little chunky at first, then it smooths out after about a minute or two.

Pioneer Woman’s version of this recipe called for a Bundt Pan. Well, wouldn’t you know it I don’t have one. I improvised, and used my muffin/cupcake pan and then a loaf pan. It turned out just fine. Of course, the muffins cooked MUCH faster and had to be taken out of the oven at around 25 minutes. The loaf took around 1 hour and 20 minutes to cook. I greased the pans well with canola oil and wiped with a paper towel prior to adding the batter.

I filled the muffins to about 3/4 full. You can see further below how much they raised up.

Muffins/Cupcakes (above)      /     Loaf Pan (below)

I left the muffins for the babysitter to “play with the kids” the next day. I gave her a can of chocolate frosting and sprinkles. The kids had a blast “decorating” the little cakes.

Here’s how the loaf looked when it came out of the oven.

I must admit, getting the loaf out of the pan without tearing it to shreds was a bit of a challenge. It still tasted fantastic though, despite its injuries.

We decided to bring the loaf to a friend’s house the next day for the final Cowboy football game of the year (as it turned out). We used it to make a delicious strawberry shortcake.

I washed and cut up some fresh strawberries that AM and sprinkled some sugar on them…tossed them, sprinkled a little more sugar, tossed again, then let them sit in their own juice for a few hours.

My friend Margie made some yummy homemade whipping cream at her place.

We threw it all together and feasted. Everyone was VERY happy. It was way, way good. Thanks Pioneer Woman!

Pioneer Woman’s Perfect Pound Cake


  • 3 sticks Butter
  • 3 cups Sugar
  • 5 whole Eggs
  • 1 teaspoon Butter Flavoring
  • 2 teaspoons Lemon Flavoring
  • 3 cups All-purpose Flour
  • 1 cup Sprite, 7-UP, Or Sierra Mist

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Grease any pan you are going to use.

Cooking Times

  • Bundt Pan — cook 1 hour and 10 minutes
  • Muffins/Cupcakes — cook 25 minutes
  • Loaf Pan — cook 1 hour 20 minutes

Use a toothpick in the middle of the cake before taking it out to make sure it is cooked all the way and ready to come out of the oven. The toothpick should come out clean.


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