auntee's pound cake
(1 rating)
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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
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1 lbbutter, room temperature
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1 boxconfectioners' sugar
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1 ccane sugar
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7egg yolks, reserve whites
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1 1/2 cbuttermilk
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all purpose flour
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1 Tbspbaking powder
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1 tspbaking soda
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2 tspvanilla extract
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1 1/2 tspsalt
How To Make auntee's pound cake
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1Preheat oven to 350 degrees F.
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2Cream butter, confectioner's sugar and sugar until smooth.
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3Fill the empty box of confectioner's sugar with flour then add the baking powder, salt and baking soda.
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4Whip egg whites and set aside.
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5Add the vanilla extract to the creamed mixture.
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6Alternate the buttermilk, the flour with the baking powder, salt and baking soda and the egg yolks.
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7Mix until smooth add more buttermilk if it's too thick no more than another 1/2 cup.
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8Fold in egg whites.
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9Pour into a well greased and floured tube pan (angel food cake style). A bundt pan is too small.
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10Bake 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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