Vintage Poundcake

Here is the recipe for the Vintage Poundcake which is rich, buttery, dense and irresistibly delicious. Your family will absolutely love this cake. Do try it!

Vintage Poundcake

Mama Helen, my precious MIL and Ben’s mom, was a fabulous Southern woman and a well-known and prolific home cook. Over the years of being in the Phillips family with her and Daddy Howard, Ben’s Dad, I had many meals in her kitchens. Every place she hung her hat, there were several oiled and well-used cast iron skillets, spatulas, wooden spoons, pots, and pans. From stringy beef, cukes & buttermilk, tomato pie, and peach cobbler to cornbread and her famous home-canned green beans, Mama Helen’s meals were truly the kind you just wanted to sit and eat more and more and more.

Pound Cake Recipe from Scratch

This easy pound cake recipe from scratch produces a scrumptious cake; moist and dreamy. If you have someone in your life who loves coconut, this cake from scratch recipe is what you need.

Another super easy, delicious, and healthy recipe that you should try is peach blueberry yogurt rum nut poundcake! 

Recipes Lemon Pound Cake

Lemon pound cake is a scrumptious dessert you can make at home. Desserts with juicy and sour citrus lemon have an incredibly pleasant and rich taste. Cakes, pies, and tarts with lemon turn out to be incredibly tasty and aromatic. It turns out to be very juicy and aromatic.

What is Pound Cake?

Pound Cake Recipe is a simple classic and always a crowd-pleaser! I love that! Its taste is familiar to us from childhood because this dessert was considered the main guest at all birthdays, weddings, and other holidays.

Pound Cake Ingredients

My friends and relatives often ask me to cook it for a holiday. Surprise your guests on New Year and Merry Christmas with this scrumptious cake! Soft cakes with aromatic cream – try it!

Easy Lemon Pound Cake

Something fascinated me with cake. And I really like it. This lemon pound cake pie is perfectly served just by itself. And having tasted this cake, your friends and family will not even guess that it took you relatively little time and effort to prepare it! This is a perfect dessert for your next potluck or party. It’ll certainly be a crowd favorite, just like the ever delicious Boston Cream Whiskey Banana Pie.

Best Vintage Recipes

This vintage recipe is one that has a huge significance and history to it, for me. Where or how Mama Helen learned to make it, I don’t know, but her culinary talents and heritage live on through all of us Phillips’ girls who have a copy of her hand-written ‘cookbook’ where she describes the recipes as if she’s right there talking with you. And, Mama Helen would not mind one iota that I ‘boho’d’ her original recipe just a tad by adding fresh lemon zest/juice and an extra teaspoon of vanilla.

Another super easy, delicious, and healthy recipe that you should try is mandarin vintage no bake pie, and vintage pumpkin pound cake! xoxo ~ally

Vintage Poundcake

Yield: One bundt cake pan

Here is the recipe for the Vintage Poundcake which is rich, buttery, dense, and irresistibly delicious. Your family will absolutely love this cake. Do try it!

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Ingredients

• Oven temperature 350
• 3 cups sugar, can substitute maple or date sugar or a combo thereof
• 16 Tbl. butter, salted and at room temperature
• 1/2 cup vegetable shortening, solid, Crisco, healthier version would be coconut oil/solid form
• 5 eggs
• 1 cup whole milk
• 2 tsp.  vanilla
• 2 tsp.  lemon extract
• 2 lemons, zest and juice
• 3 cups sifted flour, all-purpose
• 1 Tbl. baking powder
• 1/2 tsp. sea salt

Instructions

1. Cream together the butter, Crisco and sugar.  Add one egg at a time and beat well.  Add vanilla and lemon extract to milk and blend slowly into the batter.  Add the lemon zest and juice and blend.
2. Mix the flour, baking powder and salt then sift into a clean medium bowl. Add one cup to the batter and beat well.  Add a second cup of sifted flour and beat well.  
3. Coat bundt pan well and dust with flour.  Pour thick batter into pan.  Put in cold oven at 350 degrees and bake for about 1 hour 15 minutes.  
4. Do the toothpick test.  Remove and let cool about 45 minutes.

Notes

HIgh Altitude: I made the cake at high altitude (7k+) and preheated the oven to 350, baked for an hour, then reduced the temp to 325 for another 20-25 minutes.  If the top gets cover the top loosely with doubled foil to keep from getting the top too brown.

Butter: If you'd like to substitute 8 oz. of cream cheese (full fat) for 8 oz. of butter, that will work.

Solid oil: Substitute solid coconut oil for the Crisco if desired.

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