This is one of my favorite family recipes and lucky for me this is one of a few variations of pound cake that my family makes. I wouldn’t consider myself a baker, but I do consider myself to have a sweet tooth. So in order to feed my sugar cravings, learning how to bake a few of my favorite things was crucial in my adventures in the kitchen. This Deluxe Pound Cake is a specialty of my Aunt Gloria. She can whip up a perfect pound cake effortlessly, and as soon as it’s cooled and ready to eat, it disappears! I don’t make as many trips down south to see my family and enjoy all of the wonderful food and family time as much as I’d like so, I’ve taken some time to try to duplicate the taste of home on my own.
This recipe is so simple. It’s really hard to mess it up…but I have. Not in the sense that the cake didn’t taste great, I just didn’t have the proper tools. Let me explain. This recipe was passed to me from my mother who received it from my Aunt Gloria. I was so excited to acquire this coveted pound cake recipe that I ran out and bought a cake pan and a spatula, everything you could possibly need to bake this delicious delectable. I followed the instructions to the letter, placed the cake batter filled cake pan in the oven and waited. After nearly an hour in the oven, I had to take a peek. This is what I saw:
Oh, my! The cake had grown at least two or three inches over the edge of the cake pan. I managed to slip some foil underneath the pan to avoid any potential mess, but I couldn’t understand why the cake grew to be so big! I have witnessed my family members make this cake hundreds of times and it never looked like this. Puzzled, I let the cake cool and it still tasted great so I didn’t think too much about it in the end and made this same oversized pound cakes a few times thereafter.
One day while on the phone with my Uncle Chase and Aunt Gloria, I told them about my pound cake predicament. I sent them the picture above and they actually had quite a good chuckle at my expense. That cake pan I was so excited to buy, was for bundt cakes…not pound cakes. Rookie mistake. I’m so blessed because within a couple of days I received a package. My wonderful aunt and uncle sent me a brand new perfect tube pan for pound cakes. You can see the difference below, the bundt cake pan on the right, the tube pan on the left.
Thank you to my aunt and uncle, my sweet tooth and love of pound cake appreciate your love, guidance, and generosity. Pro tip- make sure you have the right cake pan when baking a cake!
What You Need:
- 2 sticks of butter
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 1 tsp lemon or coconut flavoring
- 1 tsp rum flavoring
- 3 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
Instructions:
Click here to Cook With Me!
- Preheat the oven to 305 degrees on a gas oven, or 310 degrees for an electric oven.
- Cream butter, shortening, and sugar together.
- Add eggs, one at a time, making sure you beat well after each addition.
- Add milk and flavoring.
- Combine flour, baking powder, and salt and add to the mixture. Beat well.
- Transfer the mixture from the bowl into a greased and floured pound cake tube pan.
- Bake for one and a half hours.
- Let the pound cake begin to cool then remove from the tube pan.
- Allow the cake to completely cool.
- Enjoy!
- Preheat the oven to 305 degrees on a gas oven, or 310 degrees for an electric oven.
- Cream butter, shortening, and sugar together.
- Add eggs, one at a time, making sure you beat well after each addition.
- Add milk and flavoring.
- Combine flour, baking powder, and salt and add to the mixture. Beat well.
- Transfer the mixture from the bowl into a greased and floured pound cake tube pan.
- Bake for one and a half hours.
- Let the pound cake begin to cool then remove from the tube pan. I like mine upside down, but feel free to slip it back over!
- Allow the cake to completely cool.
- Enjoy!
DCdishes 