Auntee's Pound Cake Recipe

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Auntee's Pound Cake

Patricia Hopkins

By
@wildmouse164

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.


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Comments:

Serves:

16

Prep:

30 Min

Cook:

1 Hr 30 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes