Best My Aunts Pound Cake Recipes

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.

AUNT ROSé'S POUND CAKE

Steps:

• Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
• Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
• Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

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!

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

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.