auntee's pound cake

(1 rating)
Recipe by
Patricia Hopkins
Akron, OH

I learned this recipe from my mother who learned it from her mother. I have made some of my own adaptations. My mother used milk I changed to buttermilk because the cake is moister that way. I hope it turns out well for whoever makes it. This is the first thing I learned to make from my mother.

(1 rating)
yield 16 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min

Ingredients For auntee's pound cake

  • 1 lb
    butter, room temperature
  • 1 box
    confectioners' sugar
  • 1 c
    cane sugar
  • 7
    egg yolks, reserve whites
  • 1 1/2 c
    buttermilk
  • all purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    vanilla extract
  • 1 1/2 tsp
    salt

How To Make auntee's pound cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Cream butter, confectioner's sugar and sugar until smooth.
  • 3
    Fill the empty box of confectioner's sugar with flour then add the baking powder, salt and baking soda.
  • 4
    Whip egg whites and set aside.
  • 5
    Add the vanilla extract to the creamed mixture.
  • 6
    Alternate the buttermilk, the flour with the baking powder, salt and baking soda and the egg yolks.
  • 7
    Mix until smooth add more buttermilk if it's too thick no more than another 1/2 cup.
  • 8
    Fold in egg whites.
  • 9
    Pour into a well greased and floured tube pan (angel food cake style). A bundt pan is too small.
  • 10
    Bake in a 350 degrees F oven for 1 to 1 1/2 hours. Check with tooth pick. Done when toothpick is clean.

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