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Black Pepper Pound Cake

 Black Pepper Pound Cake
"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.
16 ServingsPrep: 20 min. Bake: 1-1/4 hours


  • 1 cup butter, softened
  • 3 cups sugar
  • 3 teaspoons coarsely ground pepper
  • 2 teaspoons McCormick® Pure Lemon Extract
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 cup heavy whipping cream
  • Confectioners' sugar, optional


  • 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.