Auntee's Pound Cake Recipe

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Auntee's Pound Cake

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


1 lb
butter, room temperature
1 box
confectioners' sugar
1 c
cane sugar
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


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