aunt sister's pound cake

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

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

  • 2 stick
    butter, softened room temperature
  • 1 c
    butter flavored crisco
  • 3 c
    sugar
  • 6 lg
    eggs, room temperature
  • 4 c
    cake flour, (i used king arthur self rising)
  • 1/2 c
    milk
  • 1 bottle
    lemon extract(2 oz) 4 tablespoons
  • 4 Tbsp
    cake enhancer king arthur (my addition)
  • 1 Tbsp
    lor ann lemon emulsion, my addition
  • LEMON BUTTER GLAZE
  • 1 stick
    butter, melted
  • 2 c
    powdered sugar
  • 2 tsp
    lemon extract
  • 3-4 Tbsp
    lemon juice or milk

How To Make aunt sister's pound cake

  • 1
    Preheat oven to 325 degrees F. These are some of the main ingredients. I used Butter Flavored Crisco for the shortening.
  • 2
    Here is the Cake Enhancer that I used, 1 tablespoon per cup of flour.
  • 3
    This 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.
  • 4
    This 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.
  • 5
    Add 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.
  • 6
    Add the room temperature eggs, one at a time and beat well after each addition.
  • 7
    Gradually 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.
  • 8
    Place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center of cake comes out clean.
  • 9
    Remove 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.
  • 10
    This 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.
  • pans and cakes in one photo xo
    11
    Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.

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