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Aunt emma pound cake recipe

"Throwback Thursday"

Aunt Emma's Pound Cake

Here's another popular post from back in 2015. If there was one thing my Aunt Emma was known for it was her pound cakes. She baked them for family gatherings and for friends and neighbors.

 This is my all time favorite pound cake and it turns out moist and delicious every single time I make it. Don't skip sifting the flour 6 times, it is very important for this recipe along with starting the cake out in a cold oven.

Aunt Emma's Pound Cake

6 large eggs, room temp.

3 C. sugar

1/2 lb. salted butter (not margarine), softened to room temp.

3 C. all purpose flour, (sifted 6 times after measuring the 3 C.)

1/2 pint heavy whipping cream

2 tsp. pure vanilla extract

In a mixing bowl, use and electric or stand mixer and beat together the eggs and the sugar for 1 minute.  Add in the butter and beat together for an additional 3 minutes. Alternately add the sifted flour and whipping cream to the bowl, mixing well after each addition. 

Once all is incorporated, add the vanilla and beat for 1 minute. Pour the batter into a prepared (greased and floured) tube pan and place in a cold oven. Bake at 325 degrees for 1 1/2 hours. Remove and allow to cool in the pan for 5 minutes before turning out.


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Pound Cake


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