Decadent 12-Egg Pound Cake

Organic, pasture-raised eggs are a nutritious food choice with more vitamin E and omega-3 fatty acids than conventionally produced eggs. Just because they're healthful doesn't mean they can't be decadent. Try this 12-Egg Pound Cake recipe using Elmwood Stock Farm's organic, pasture-raised eggs! It's a classic family favorite dessert, perfect for when our pasture-raised hens are producing extra eggs in the springtime.


1 lb. butter (4 sticks), room temperature 

1 lb. sugar (3 1/2 cups)

1 lb. eggs (12 medium), room temperature

2 tsp. almond extract

1 lb. all-purpose flour (4 cups)

1 tsp. nutmeg

pinch of salt



Preheat oven to 350 degrees F.

Cream butter and sugar in a large bowl. Add eggs and almond extract. Mix well. Stir in flour, nutmeg and a pinch of salt. 

Generously coat a bundt pan with butter or coconut oil, and pour in the batter. 

Bake for an hour and a half. Cover with foil for the last 30 minutes.

Remove from oven and allow to cool slightly. Remove from the pan and cool further on a cooling rack. 

Dust with powdered sugar, or make a glaze!


Adapted from Farm Bell Recipes at Chickens in the Road

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