Auntee's Pound Cake

Auntee's Pound Cake Recipe

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Patricia Hopkins


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 vote

30 Min
1 Hr 30 Min


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

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.

Printable Recipe Card

About Auntee's Pound Cake

Course/Dish: Cakes

Show 4 Comments & Reviews

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