Aunt Johnnie's Pound Cake Recipe
This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream.
Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture, remember to cream shortening, butter and sugar, then add eggs one at a time, this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper!
Hard to imagine how anyone could take exception to this excellent recipe. Super moist, flavorful, with a fine, tender, velvety crumb. It's nice and dense, exactly as a proper pound cake should be. What's not to like?? It's a recipe that can tolerate all manner of changes in flavoring, and turn out consistently like champ. I've made it plain, subbing vanilla for the almond (we don't like in-your-face almond flavor in this house,) and have dressed it up, as well. To do this, I use 1/2 tsp each of coconut, rum, maple, almond, lemon, orange extracts and 1 tsp vanilla. I know this is about double the extract called for in the recipe, but it still works perfectly. I have also used buttermilk in place of the milk in order to use it up, but when I do that, I add 1/4 tsp soda to neutralize the acidity you get from buttermilk. It's perfect to layer with strawberries and cream, or just to enjoy with a cup of tea. I have used it to make a trifle - just wonderful. Any way you choose to make it or serve it, this recipe wi
When I made this cake, I made a lemon glaze to go with it. My husband who is not a person to eat sweets, actually ate a whole slice himself. Usually when I bake cakes etc, he takes them into work with him to share with his fellow co-workers. This time I was told to make sure that I left enough for him to have a slice or two for later. Believe me, that is the highest compliment that anyone has ever gotten regarding baked goods of any kind. I really do appreciate you sharing this recipe with us. I will be baking it more often. The lemon glaze is as follows: The juice of 2 lemons. The zest of 1 lemon finely grated. 1 1/2 cups icing sugar. Combine all of the ingredients together and incorporate well. When the cake comes out of the oven, poke holes in the cake and with a pastry brush, brush a layer of the glaze over the cake. After 5 minutes brush another layer of the glaze over the cake. Let stand for about 15 minutes. Invert cake onto a serving platter or cake plate. Again, poke holes into the cake an
I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.
Using great-grandma's recipe, this pound cake provides sweet, comforting flavor that everyone will enjoy.
Five flavors blending to create a superlative pound cake.