Cake Feature Jems

Old Fashioned Southern Pound Cake

I have the urge to start this post by saying hey, y’all. I know, so cliche but it’s truly how most of us southerners great each other. Another reason why I wanted to say hey y’all was because this post is about one of the most storied cakes related to the south and that’s the old fashioned pound cake.  Not a bundt cake, but a pound cake made with  1/2 pound of butter and baked in a tube pan. The real deal, legit pound cake.

I’m sure you’re wondering why I am sharing a pound cake recipe the week before Christmas and to that I say, pound cake has always been a staple cake for my family during the Christmas season. I typically make red velvet cake and will make a few later this week, but pound cake is one of those tried and true cakes that you can’t go wrong with. We like to eat our pound cake fresh out of the oven with a scoop of vanilla ice cream.

If you’ve never made or had a true southern pound cake I hope you add it to your Christmas baking list!

 

P.S. One of my sweet past co-workers gave me this recipe about 18 years ago. She was a great baker and cook and has since passed on. I cherish all of the recipes she shared with me and I’m happy to share this recipe with y’all.

 

 

Old Fashioned Southern Pound Cake recipe from Cheryl *slightly modified

 

Ingredients:

 

2 sticks of butter,  softened

 

1/ 2 cup Crisco shortening

 

3 cups sugar

 

5  large eggs

 

3 cups all-purpose flour

 

1/2 teaspoon baking powder

 

1/4 teaspoon salt

 

1 cup milk

 

2 tablespoons pure vanilla extract

 

Directions:

 

Generously grease and flour your tube pan and set it to the side.

 

Pre-heat your oven to 350 degrees.

 

In a large bowl or stand mixer, cream together the butter, sugar and crisco.  Once creamed together, add each egg, one at a time .

 

In another bowl, sift together the flour, baking powder and salt.  Once the flour mixture is sifted, alternate mix in  the flour mixture and milk, then mix in the vanilla.

 

Pour the cake batter into the tube pan and bake for an 60-90 minutes.  The cake is don’t when a toothpick inserted into the cake comes out clean. Cool completed and serve warm or at room temperature. Enjoy!

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14 Comments

  • Reply
    Jett Whitfield
    December 19, 2016 at 1:01 pm

    This is the exact same recipe that I use! Makes a wonderful cake =)
    Thank you for sharing your recipe!

    • Reply
      Tamara
      December 21, 2016 at 12:35 am

      You are a great baker Jett so I’m not surprised you already have this recipe in your collection! It is a timeless recipe! Merry Christmas!

  • Reply
    Rhonda
    December 20, 2016 at 5:11 am

    Oh Lord, this sounds amazing. My mother collected Pound Cake recipes throughout her life. I have many of the news clippings now. I’m not much of a baker, but I do love a good Pound Cake. This one seems to have all the right ingredients. Knowing it’s origin and your history with the lady – this one seems special also. I’ll definitely add it to my collection of Pound Cake recipes. Thanks for sharing. Merry Christmas!

    • Reply
      Tamara
      December 21, 2016 at 12:34 am

      That warms my heart Rhonda!! This pound cake is not hard at all whether you are a baker or not.:-) Happy to be a part of your pound cake collection. Merry Christmas!

  • Reply
    JoyceB
    December 20, 2016 at 2:17 pm

    Thanks Tamara for this recipe. I had it years ago but lost it during a move. I can’t wait to bake it again.

    • Reply
      Tamara
      December 21, 2016 at 12:33 am

      Hey Joyce! I’m so happy you can make this recipe again. I know it will be delicious!

  • Reply
    Margaret Eckles-Ray
    December 21, 2016 at 2:07 am

    Thanks cuz’n- I’m on it!

    • Reply
      Tamara
      December 21, 2016 at 3:20 am

      You’re welcome Margaret! Let me know how it turns out!!

  • Reply
    Tania
    December 21, 2016 at 3:14 am

    Any type of milk ok? Also, do you have a recipe for a lemon pound cake? I’ve always wanted to make one that has a tangy glaze. I’m making this one on Friday. Thanks for posting!

    • Reply
      Tamara
      December 21, 2016 at 3:19 am

      Hey Tania! I used 2% milk. You need to use milk with fat in it when baking so no fat free milk. You can always substitute the vanilla extract for lemon extract to switch it up in this recipe. Happy Baking!

  • Reply
    Veda
    December 22, 2016 at 2:10 am

    Can I substitute coconut oil for the Crisco. Don’t really want to go back to using trans fats.

    • Reply
      Tamara
      December 22, 2016 at 2:34 am

      Hey Veda! I haven’t tried it with another oil. Substitute it and let me know how it turns out! 🙂

  • Reply
    LisA
    December 23, 2016 at 12:39 am

    Is the Crisco the solid kind?

    • Reply
      Tamara
      December 23, 2016 at 1:28 am

      Hi Lisa! Yes, it’s the solid form of Crisco. Happy Baking! 🙂

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