Aunt Johnnie's Pound Cake Recipe
This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream.
Very good, old-fashioned pound cake flavor and texture. 2 tablespoon almond extract was way too overpowering, so I did 1.5 tablespoon vanilla, .5 tablespoon almond. This was a moist cake, but not SUPER moist like the Cream Cheese Pound Cake I & II from this site. If you want a definite no fail pound cake, use the recipes just mentioned. As for this recipe, I used ALL butter and all the ingredients should be ROOM TEMP. I've also substituted buttermilk for the milk and it was even better. Make sure you whip the butter and sugar om med. speed for at least 10-15 min. until light and fluffy. Makes all the difference. Follow the directions to a T, down to adding one egg at a time, and you'll end up with a winner. Have made this twice, but will go back to the Cream Cheese lb. cake recipes instead.
I have made this pound cake repeatedly over the last five years. It's turned out perfect every time, with the most beautiful brown top & sides. It's dense and rich. I've even served it as strawberry shortcake for a baby shower! Everyone always wants the recipe so I always make a few copies to have ready for them! If anyone is having trouble, make sure that you follow the instructions *exactly*: grease & flour the pan (no spray), beat butter & sugar til light & fluffy (it'll look almost white), and make sure that you are using the freshest ingredients! Mine always takes longer to cook but that's a non-issue if you understand baking in general. Check for doneness (just like the recipe says) and adjust cooking time accordingly. I also put an old cookie sheet on the shelf below the cake to catch any overflow. Make sure to let the cake cool for *exactly* 10 minutes before turning out our it will stick, as will any other cake. If you follow these instructions then you'll have an excellent cake!
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
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!
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 threw a dinner party and served this cake. I found it to be too almondy and too sweet. Most my guests preferred the other cake I made (the chocolate cavity cake on this website--), but did not like this one much. This cake will get eaten eventually, but it is not phenomenal by any means. Also, it isn't very pound-cake like because the texture is much lighter than the pound cake most of us love. For all the butter and sugar used. . . this isn't worth the calories!