Generation Pound Cake

Generation Pound Cake Recipe

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Keri Seitz


This recipe has been passed from mother to daughter for three generations. I will pass it to my own daughter she will pass it to my granddaughter. It's tradition!
This was brought from Scotland by my great grandmother. By today's standards it may raise eyebrows. I have tried it as it was given- the original recipe- and I have also modernized it, believe me, it is best when made the old fashioned way!! My only recommendation is that you use a stand mixer. It took me and two of my daughters to mix this by hand!
I hope you will enjoy my family's treasured pound cake!


★★★★★ 1 vote

2 Hr 15 Min


  • 1 1/4 lb
    butter, room temperature
  • 3 1/2 c
  • 9
    eggs, room temperature
  • 1 c
    milk, room temperature
  • 1 tsp
  • 4 c
    unsifted flour
  • 1 Tbsp

How to Make Generation Pound Cake


  1. Cream (room temperature) 1 1/4 pounds butter. SLOWLY add 3 1/2 cups sugar. Add 9 room temperature eggs 1 at a time. Continue mixing.
  2. Add 1 cup room temperature milk, 1 teaspoon salt. Add 4 cups of unsifted flour --4 tablespoons at a time- beating until smooth. Beat for 5 minutes more. Add 1 Tablespoon Vanilla. (The mixture should be beaten for 35 minutes altogether)
  3. Pour into a greased, floured, tube pan.
    Bake at 300 degrees for 1 hour.
    Increase oven temperature to 325 degrees and cook for another hour. May require 15 additional minutes. (this is a side note from my great grandmother)
    Remove from oven and allow to cool. Remove to cake plate.
  4. These are MY notes on the recipe
    #1. Use a stand mixer if possible, but stick to the 35 minute beating time.
    #2. For food safety reasons I have prepared this cake using refrigerated ingredients. The results were quite different. It was still very good, but lacked the same texture and lost a bit of the taste..It was just different.
    My BEST results are when I follow the recipe as it was written by my great grandmother.

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About Generation Pound Cake

Course/Dish: Cakes

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