Aunt Johnnie's Pound Cake

Aunt Johnnie's Pound Cake

329 Reviews 12 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Jean Higginbotham
Recipe by  Jean Higginbotham

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch bundt cake

ADVERTISEMENT

Directions

  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.

Share It

Reviews (329)

Rate This Recipe
Kayla's mom
201

Kayla's mom

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!

MICHELLE  JP
145

MICHELLE JP

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. Remember, a pound cake is a very old style cake - long before electric mixers. The recipe states to stir in the flour and milk, so when using a mixer it must be slow and not for too long. Mixing it fast and for a long time will put too much air in the batter causing it to fluff up and loose the dense pound cake quality and rise too big.

NENEESWEET
78

NENEESWEET

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 added two TBS. of almond oil, 1/2 tsp. lemon extract and 1 tsp. of vanilla extract. Instead of just regular shortening, I used butter flavor shortening. I creamed the butter, shortening and sugar for 20 minutes which gives the cake a fluffy texture. All of these changes made it great!

More Reviews

Similar Recipes

Cream Cheese Pound Cake I
(476)

Cream Cheese Pound Cake I

Chocolate Pound Cake III
(263)

Chocolate Pound Cake III

Marble Swirl Pound Cake
(125)

Marble Swirl Pound Cake

Barbara's Golden Pound Cake
(109)

Barbara's Golden Pound Cake

Pound Cake III
(114)

Pound Cake III

Yellow Pound Cake
(88)

Yellow Pound Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 544 cal
  • 27%
  • Fat
  • 26.7 g
  • 41%
  • Carbs
  • 70.8 g
  • 23%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream Cheese Pound Cake I

>

next recipe:

Marble Swirl Pound Cake