Aunt Johnnie's Pound Cake

Aunt Johnnie's Pound Cake

330

"This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream."

Ingredients

2 h {{adjustedServings}} servings 544 cals
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Nutrition

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  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 70.8g
  • 23%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
  2. Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
  3. Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
  4. Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews

330
  1. 381 Ratings

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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 ...

Great recipe - only change I made was using part vanilla and part almond. Mine had the dense pound cake quality. I noticed some people had trouble keeping the cake dense and with it overflowing....

I am a Pastry Chef and I am always looking for wonderful recipes. This recipe is great, although I did add some things. Instead of the almond extract(two tsp. seemed like too much to me) I add...