My Mom's Pound Cake

By sunflour · Aug 28, 2015 · Updated Jul 27, 2016 · ·
  1. sunflour


    1 Pound of Butter
    2 1/3 Cups of Sugar
    6 Heaping tsp Sugar (to add to egg whites)
    8 Large Eggs
    3 1/2 cups of All Purpose or Cake Flour
    1 tsp Baking Powder
    2 tsp Vanilla
    2 tsp Almond flavoring ( I use 2 Tbs of Pure Almond Extract)
    2 Tbs Bourbon ( I think it is better without the Bourbon)
    6 Tbs Cream ( I use Half & Half)


    1. Cream butter & 2 1/3 cups of sugar, beat well.


    2. Add flavorings.[​IMG]

    3. Add egg yolks one at a time. Mixing after each.[​IMG]

    4. In a separate small bowl mix flour and baking powder together.

    5. Add small amounts of the flour mixture alternating with cream [​IMG]

    and mix well between each addition.


    6. In a separate bowl beat egg whites and once fluffy then mix in the 6 tsp of sugar and beat again

    7. Fold the beaten egg whites into the batter. [​IMG]


    Grease or oil pan - 16 Cup Pound Cake - Angel Food Cake Pan.

    Bake at 325 degrees F for 65 minutes or until done.
    Let it cool 5 min in the pan before trying to remove. Carefully loosen edges from the tube center and pan sides with a thin blade before turning onto a wire rack to cool.



    • This is a big pound cake and you really do need the larger pan for the full recipe.
    • First few times I tried it with the original flavorings, but it was not quite as tasty as those my Mom baked. After a couple of trials ended up leaving out the Bourbon & increased the Almond flavoring. Just guessing, but think mom must have done that as well but didn't update her recipe.
    • IMO the hardest part of this recipe is folding in those egg whites, best done by hand - or a Muscle Mixer.
    • Her original baking instructions were 325-350 degrees for 1 hour and 20 minutes. Above baking instructions work best in my oven.
    • Best results are using your own flock's eggs[​IMG] If you have small or medium eggs, fudge the number up to estimate 8 large eggs, This one took 10 eggs - 4 small to medium and 4 large eggs.
    • Allow to totally cool before cutting to prevent cake getting dry.
    • This does freeze well, wrap whole or part of cake in plastic wrap and again in tin foil.

    Equipment Used in this Recipe:

    Heavy duty electric mixer.[​IMG]

    Electric hand held mixer.[​IMG]

    Muscle Mixer, AKA Mr. Sunflour. [​IMG]

    And why I don't bake these often:


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  1. LadyCluck77
    Yum! This sounds great, I'm trying it for Thanksgiving.
  2. Blooie
    Don't even have to chew! Just smear it directly on the hips - easier to take back off. Yum!
  3. sunflour
    Thanks for comments, I never really liked other pound cakes much, the almond does set this one apart.
  4. TwoCrows
    HOLY CROW I am drooling!! I can't wait to give this a try!!! :)
  5. jtn42248
    That sounds dlicious. Of course the reason it is called a pound cake is because, with what it is made of, you gain a pound per bite
  6. N F C
    That sounds and looks great! I'm adding this one to my own cookbook, thanks sunflour!

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