Best Aunt Sisters Pound Cake Recipes

AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY

Steps:

• In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
• Mix the eggs, one at a time, into the batter.
• In a medium bowl, combine the milk, lemon extract, and vanilla extract.
• In a separate medium bowl, whisk the flour, baking powder, and salt.
• Alternately add the dry and wet ingredients into the batter.
• Pour the batter equally into two greased and lightly floured loaf pans.
• Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
• Cool for 30 minutes before slicing.
• Serve with vanilla ice cream and berries.
• Enjoy!

AUNT FAYE'S POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray tube bundt pan generously with Baker's Joy.
• 2. Mix ingredients for cake together until smooth. Do not overmix.
• 3. Pour batter into pan and bake for 55 -65 minutes until done (Use the fork or tooth pick test). Allow to cool for about 10-15 minutes and invert to serving dish.
• 4. While cake is cooling mix powdered sugar and lemon juice to desired texture. It is only a glaze, so it should been a thick nectar consistency.
• 5. Pour glaze over cake a little at a time spreading with the back of a spoon allowing it to soak into the still warm cake.
• 6. Serve warm or room temperature.....it doesn't matter!

MY AUNT'S POUND CAKE

Steps:

• 1. PREHEAT OVEN TO 325 DEGREES F. GREASE AND FLOUR A 9 1/2 BY 3 3/8 - INCH BUNDT PAN.
• 2. CREAM 3 STICKS OF BUTTER AND SUGAR TOGETHER ON MEDIUM-HIGH SPEED UNTIL LIGHT AND FLUFFY.
• 3. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD THE VANILLA AND LEMON EXTRACT AND MIX WELL.
• 4. IN A MEDIUM BOWL, SIFT TOGETHER FLOUR, SALT, AND BAKING SODA.
• 5. ADD 1/3 OF DRY MIXTURE TO CREAMED MIXTURE AND BEAT ON LOW UNTIL MIXED.MIX IN HALF OF THE SOUR CREAM.
• 6. ALTERNATE BETWEEN THE FLOUR MIXTURE AND SOUR CREAM.
• 7. POUR CAKE MIXTURE INTO A FLOURED BUNDT PAN AND BAKE FOR 1 1/2 HOURS, OR UNTIL A CAKE TESTER COMES OUT CLEAN.
• 8. THEN COOL CAKE IN PAN FOR 15 MINUTES AND THEN REMOVE CAKE FROM PAN AND COOL COMPLETELY ON WIRE RACK.

AUNT'S RUTH POUND CAKE RECIPE

Steps:

• Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean. ShareThis

POUND CAKE-AUNT SUE'S FAMOUS RECIPE - (3.8/5)

Steps:

• Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature. In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated. Stir in the vanilla. Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

AUNT SISTER'S POUND CAKE

Steps:

• 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.
• 11. Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.