Black Pepper Pound Cake Recipe

5 6 9
Black Pepper Pound Cake Recipe
Black Pepper Pound Cake Recipe photo by Taste of Home
Publisher Photo

Black Pepper Pound Cake Recipe

Read Reviews
5 6 9
Publisher Photo
"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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours

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 mixing bowl, cream butter and sugar. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream; 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.
Originally published as Black Pepper Pound Cake in Taste of Home April/May 2005, p59

Nutritional Facts

1 slice: 414 calories, 19g fat (11g saturated fat), 131mg cholesterol, 146mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 5g protein.

  • 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
  1. In a large mixing bowl, cream butter and sugar. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream; mix well.
  2. 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.
Originally published as Black Pepper Pound Cake in Taste of Home April/May 2005, p59

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Reviews forBlack Pepper Pound Cake

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MY REVIEW
shannon User ID: 9240632 272526
Reviewed Sep. 19, 2017

"I followed the directions exactly and with it just won Best cake in the in 2017 Washington State Fair. It is also a favorite among my co-workers. If fresh ground pepper is used, 1 Tbs. is plenty for a kick at the end."

MY REVIEW
buttermilk maid User ID: 2350303 254861
Reviewed Oct. 1, 2016

"Wonderful!! I used buttermilk instead of cream and we agree more pepper is great. This is a keeper! Just sorry it took me so long to find this gem!"

MY REVIEW
Marie74 User ID: 427099 58173
Reviewed Oct. 2, 2014

"LOVE this cake! It's a family favorite and a delightful surprise to all who try it."

MY REVIEW
autoshowcase User ID: 5210931 134498
Reviewed Apr. 2, 2012

"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!"

MY REVIEW
Sprowl User ID: 29186 58350
Reviewed Feb. 7, 2012

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

MY REVIEW
Sec56 User ID: 860435 58348
Reviewed Oct. 15, 2009

"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"

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