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Black Pepper Pound Cake Recipe

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"I once had a recipe for this cake from the early 1900's but lost it, so I adapted my grandma's pound cake recipe," relates field editor Sue Gronholz from Beaver Dam, Wisconsin.

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Black Pepper Pound Cake Recipe

Prep: 20 min. Bake: 1-1/4 hours

Yield: 16 Servings

20 75 95

Ingredients

1 cup butter, softened
3 cups sugar
3 teaspoons coarsely ground pepper
2 teaspoons lemon extract
6 eggs
3 cups all-purpose flour
1 cup heavy whipping cream
Confectioners' sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream and mix well.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 16 servings.

Nutritional Facts 1 serving (1 slice) equals 414 calories, 19 g fat (11 g saturated fat), 131 mg cholesterol, 146 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Black Pepper Pound Cake in Taste of Home April/May 2005, p59

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Reviews for Black Pepper Pound Cake (3)

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Reviewed on Apr. 02, 2012 by autoshowcase

This may have replaced my favorite pound cake recipe. Everyone's favorite at my place. I upped the pepper to 3 tablespoons (yes we really like fresh ground pepper) and added 3 tablespoons of Limoncello and the juice of 2 lemons and zest. This one really pops!

Reviewed on Feb. 07, 2012 by Sprowl

Surprisingly delicious. I made it for a friend who devours pepper. Everyone loved this recipe. Just gives a little kick.

Reviewed on Oct. 15, 2009 by Sec56

I didn't personally like it but it is a winner at my workplace. One co-worker in particular simply loves it. So I will be making it for her birthday this year. S.W...Chattanooga