Grandma's Southern Pound Cake...cin Recipe

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Straws Kitchen


Here's another old pound cake recipe I like.. (not my orininal recipe) I love to put Jams on them for a glaze and decorate with fresh fruits. It makes a nice size cake, so you can share (if you want to).
Kid's love it too. Enjoy!!!

★★★★★ 1 vote
depends of how you Share..
1 Hr


3 c
cake flour (or all purpose); sifted twice
3 c
splenda or stevia (or sugar)
eggs (adding one at a time)
3/4 tsp
pure vanilla
1/2 tsp
2 1/2 stick
of butter
3/4 tsp
lemon extract
1 tsp
baking powder
1 c
carnation evaporated milk


small jar of *sugar-free raspberry jam (size depends on how much glaze you want)
fresh raspberries to garnish


1Preheat oven to 350 dF.
Prepare pan by generously spraying with Bakers Joy non stick spray.
2In a medium bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
3In a large bowl combine the butter and sugar. Beat in each egg one at a time until smooth.
4Add the lemon and vanilla.
5Gradually add the dry ingredients to the egg-sugar, lemon and vanilla mixture.
6Pour into prepared fluted tube (bundt) pan, loaf pan or tube pan.
7Bake at 350 dF for one hour (being sure you do not open oven door to look at cake until one hour has gone by).
8Test cake with a toothpick in center for doneness (toothpick should come out clean).
9When cake is on wire rack for a bit then turn out onto cake plate.
10While cake is cooling heat Raspberry Jam and pour over cake after it's removed from pan an on the cake plate.
Then decorate with fresh Raspberries on top and around cake dish.
11*NOTE: If you are using sugar in the cake you will probably want to use regular Jam for your glaze instead of sugar-free. This is your choice.
I also use a Jam called Fifty-50 sometimes.
OR you can just dust with powdered sugar if you prefer it that way...however you make it, Enjoy!!!

About this Recipe

Course/Dish: Cakes
Other Tag: For Kids