aunt sister's pound cake
(1 rating)
In many of the Southern States, everyone has a nickname. We always referred to my mom's best friend as Aunt Sister, she was like a Sister to mama, & to us like an Aunt, hence the name. This is her recipe. It goes back many years. I have added the addition of the cake enhancer so that it stays moist over a few days & also a glaze. I hope you enjoy it. I made it in 2 smaller cake pans or you can use a 12-16 cup tube pan for a much larger cake. If you use the larger version additional baking time will be required about 1/2 hour extra. RECIPE FROM MY COOKBOOK "SHARING OUR FAVORITE RECIPES
(1 rating)
yield
serving(s)
prep time
35 Min
cook time
1 Hr
method
Bake
Ingredients For aunt sister's pound cake
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2 stickbutter, softened room temperature
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1 cbutter flavored crisco
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3 csugar
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6 lgeggs, room temperature
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4 ccake flour, (i used king arthur self rising)
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1/2 cmilk
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1 bottlelemon extract(2 oz) 4 tablespoons
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4 Tbspcake enhancer king arthur (my addition)
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1 Tbsplor ann lemon emulsion, my addition
- LEMON BUTTER GLAZE
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1 stickbutter, melted
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2 cpowdered sugar
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2 tsplemon extract
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3-4 Tbsplemon juice or milk
How To Make aunt sister's pound cake
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1Preheat oven to 325 degrees F. These are some of the main ingredients. I used Butter Flavored Crisco for the shortening.
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2Here is the Cake Enhancer that I used, 1 tablespoon per cup of flour.
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3This is one of the pans that I used to bake the cake it has a 10 cup capacity and is called a CROWN BUNDT PAN. Always remember when filling the pans to leave at least a 1 1/2 to 2 inch space from the top of the cake pan to allow for the cake to rise during baking.
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4This is the other 10 cup Bundt pan that I used it is called an ELEGANT PARTY BUNDT PAN. Spray both pans liberally with Bakers Joy and set aside till needed.
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5Add the butter and shortening & cake enhancer to a large mixing bowl and cream together by gradually adding in the sugar a small amount at a time, and beating until mixture is smooth and no granules remain.
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6Add the room temperature eggs, one at a time and beat well after each addition.
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7Gradually add in the cake flour, alternating with the milk & lemon extract & Lor Ann lemon emulsion. Beat well. Add a few drops of yellow food color if desired for a more lemon colored batter. Beat until batter is smooth. Then divide evenly between the two prepared cake pans or one large pan.
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8Place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center of cake comes out clean.
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9Remove from oven sit on metal rack for about 5-7 minutes then invert onto a large cake platter. This is the ELEGANT PARTY BUNDT PAN CAKE.
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10This is the Crown Bundt Cake. I decided to leave them both plain after all, and served them with fresh fruit. GLAZE: MELT BUTTER IN SAUCEPAN OVER LOW HEAT;THEN ADD SIFTED POWDERED SUGAR AND STIR, ADD IN LEMON JUICE OR MILK AND LEMON EXTRACT & STIR UNTIL BLENDED, REMOVE FROM HEAT. POUR OVER CAKE AND LET DRIZZLE DOWN SIDES OF CAKE AS DESIRED. Using lemon juice instead of milk adds more of a tart lemony flavor to the glaze.
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11Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for AUNT SISTER'S POUND CAKE:
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