My Aunt Mildred’s Pound Cake

slice of freshly baked pound cake
Aunt Mildred’s “plain cake” Recipe

Pound Cake

Well, I call this pound cake. According to my mother’s recipes, it was my Aunt Mildred’s “plain cake.” But it’s a pound cake, so we’ll call it that. She may have just been referring to her plain cake without a glaze or frosting of any kind. Anyway….I decided to give the recipe a whirl!

What you’ll love about this recipe:

  • BASIC INGREDIENTS – This recipe doesn’t call for anything fancy. Most of the items you will already have in your pantry.
  • VERSATILE – You can eat a slice of this cake on a napkin, or dress it up with some fresh strawberries, canned peaches, and whipped cream or even top it with ice cream. Or you can add a glaze to it once it’s cooled.
  • INEXPENSIVE – Not that expensive to make, unless the price of eggs keeps going up!

Utensils & Tools

Items you’ll need

  • Mixer
  • Rubber Spatula
  • Measuring Spoons
  • Measuring Cups
  • Parchment Paper (optional)
  • Mixing Bowls


Old Fashioned Pound Cake

  • 3 cups sugar
  • 3 cups plain flour
  • 5 eggs (separated)
  • 1 cup Crisco Shortening
  • 1 cup buttermilk
  • 1 tsp vanilla flavoring
  • 1 tsp lemon flavoring
  • 1/2 tsp baking soda
  • 1/2 tsp salt


Prepare the Pan

Start off making this delicious pound cake by pre-heating the oven and preparing your pan. My old tube pan has been around for more years than I can remember, it’s made of aluminum. I greased it well with Crisco and placed a cutout circle of parchment paper in the bottom. Usually, I sprinkle flour on the greased pan and tap to remove the excess but today, I just greased it well and set it aside.

You will notice that this pound cake recipe calls for Criso Shortening, which is not oil. Shortening is the solid form. I used to use it for frying and making biscuits. But have gotten away from deep frying anything anymore and most of the time when we have biscuits, they are of the frozen variety. We used to always keep the three-pound can size of Crisco. But nowadays, I just keep a pound of sticks or a one-pound can in the refrigerator. It’s great for making old-fashioned tea cakes too))) Oh, I have a recipe for that)))

the best!

Old Fashioned Tea Cake Recipe

Old Fashioned Tea Cakes are great just like they are, but you can dress them up a bit with a little bit of chocolate or top. You can make sandwich cookies out of them too with a little chocolate or vanilla filling. 

Next Step – Whip the Egg Whites

Separate the yolks from the whites. Beat the egg whites until stiff peaks are formed and set aside to be folded in at the last.

Don’t take any shortcuts! With the price of eggs right now, don’t make the mistake I did of cracking the eggs over the mixing bowl. I wasted FIVE eggs because my last egg yolk broke and got into my bowl of egg whites. They had to be discarded, but I used the yolks later for something else.

Well in hindsight, I could have saved the messed up whites and yolks for an omelet the next day. That’s the thing about hindsight….it’s always too late!

So, the moral of the story is…..break each egg and separate the white into a small bowl. Place that white into your mixing bow and do the same with the next four eggs. That way if you break one yolk, you don’t mess up the whole mixing bowl full like I did.😣

Next Step

whipped egg white, batter mixture, fold in egg whites gently

Cream the sugar and Crisco shortening together. Add the egg yolks one at a time. Add the buttermilk and flavorings and mix well.

Next step

Next sift the flour, along with the baking soda and salt in a bowl.

Please note that the recipe calls for baking soda. I really didn’t pay close enough attention to this, and I used baking powder instead. As a result (probably) my cake fell just a little bit.

Hindsight again comes back to bite me! I looked up the difference between baking soda and baking powder and found that baking soda is much stronger and takes less than baking powder. So, in reality, I should have used 1 1/2 tsp of baking powder whereas I only used 1/2 tsp of. It may not have been the cause, but next time I’ll know to pay closer attention))

Now most of the time when I run across a recipe that calls for plain flour, salt, and soda or baking powder, I just use self-rising flour instead. But I know my Aunt Mildred used plain flour, so I didn’t want to alter the recipe. Next time I might))

Add the flour to the mixture a little at a time until smooth and creamy.

next step

Gently fold the beaten egg whites into the mixture by hand. You want to fold in gently without stirring or beating. Spoon the batter into the prepared tube pan.

pound cake recipe, tube pan, baked cake

Run a knife through the batter to help remove any air bubbles.

Place in the oven at 300° Everyone’s oven is different. Mine tends to get a little hot and doesn’t always cook evenly, and it’s new! Aunt Mildred didn’t say how long to bake the cake, but I checked another pound cake recipe of my mom’s and she said 1 hour and 10 min.

So I baked it for one hour and checked the cake with a toothpick. It came out clean so I removed it from the oven.

Here we go again, hindsight! It was already nice and brown, but I think if I could have left it for about ten more minutes, it might not have fallen. It didn’t fall much, but still, I think that could have made a difference. No one could ever tell it fell a little but me, I should have just kept my mouth shut!

Cool on a rack for 15 – 30 minutes or so. Run a knife or cake spatula around the edges and around the tube center to loosen well and turn onto your cake plate. Cool completely and cover.

Serve and enjoy!

This cake is great just by itself! But you can always add a glaze after it has completely cooled if you like. It’s really good with fresh sliced strawberries and homemade whipped cream. I just happen to have a recipe for whipped cream! It’s so easy and it was a favorite with my grandchildren growing up…and it still is)))

Homemade Whipped Cream

Homemade whipped cream has taken the place of Cool Whip for me…..most of the time. I usually always make fresh whipped cream unless a recipe calls specifically for frozen topping.


I love going thru my mom’s recipes and her Betty Crocker cookbook. Every time I browse, I usually see something that I hadn’t paid much attention to before, or a special memory is evoked. I love finding those snippets of recipes that are in her handwriting. In this day and age of searching the internet or Pinterest for recipes, we must not forget those that are tucked away in our cabinets. And don’t forget to pass some down in your own handwriting! Be sure to put the date on it too)))

Remember when we all had recipe card files?

Thanks for dropping by my blog, I do appreciate it so much))

Do you have a special recipe that’s been passed down in your family for years? Tell me about it in the comments below! Those that are passed down through the years are usually keepers!

Pound Cake

This is my aunt Mildred's recipe for "plain cake" which is a pound cake. It's several years old, make with basic ingredients and tastes great all by itself or dressed up with strawberries, peaches or ice cream.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: plain cake, pound cake
Servings: 16
Calories: 373kcal



  • Preheat oven to 300 and prepare the pan by greasing it with Crisco. You use parchment paper at the bottom if you like.
    Separate egg whites from the yolks and beat the egg whites until stiff peaks form, set the egg whites aside.
    Cream sugar and Crisco together, and add the egg YOLKS one at a time. Add the buttermilk and flavorings. Sift four, salt, and baking soda together. Add flour to the mixture a little at a time.
    Gently fold in the beaten egg whites. Don't over-mix. Spoon batter into prepared tube pan. Run a knife through the batter to help remove air bubbles.
    Bake for an hour and 10 min. Check for doneness after one hour and consider the next ten minutes, it might or might not need it.
    Cool on a rack for 15-30 minutes. Run a knife or cake spatula around the edge and around the center tube to loosen it up. Turn the cake onto a cake plate.
    whipped egg white, batter mixture, fold in egg whites gently



Note: Nutritional facts are simple estimates and not calculated by a professional.


Serving: 1slice | Calories: 373kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 53mg | Sodium: 144mg | Potassium: 65mg | Fiber: 1g | Sugar: 38g | Vitamin A: 99IU | Calcium: 29mg | Iron: 1mg


    1. Mrs pence do you mind leaving your recipe for your tea cookies on my email please if you don’t me having it my mother used to make them when I was little girl I would like to make them.

  1. This recipe (and several others) calls for stand mixer. I have only a hand mixer. What difference would it make if I use what I have?

    1. First, you separate the egg yolks from the whites. You whip the whites into stiff peaks and set them aside. Mix the shortening, sugar, buttermilk, and flavorings. Add the egg yolks to the mixture one at a time. Add the flour, salt, and baking soda to the mixture a little at a time. Lastly, fold in the egg whites. By folding in, you don’t stir, you just take a rubber spatula and gently make an up-and-over motion until the egg whites are blended in. Don’t over-mix.

  2. Hi Jenny
    My Mother in Law wouldn’t make anything except Chocolate Pound Cakes. They were pretty good at night with a cup of hot coffee.

    1. No, just one of them. The recipe called for baking soda, but I didn’t pay close attention to it and I used baking powder. The two are not the same. I should have used more since I used baking powder. It’s either 1/2 tsp of baking soda, or 1 1/2 tsp of baking powder. Baking powder is not as strong as baking soda.

  3. I have a recipe similar to this.
    Mine asks for 1/2 c Crisco and 2stick butter. Use whole eggs, don’t separate.
    1 cup evaporated milk.
    Cook at 350 for 1 hour.
    Perfect every time
    Can add 1/2 cup cocoa and substitute Bmilk,
    For chocolate pound cake.

      1. Also as my hubby is a health advocate do u have any recipies that use extra v olive oil less sugar and all and all more health concerns

        1. Thank you for visiting! I have three recipes for sugar-free fruit toppings like strawberry, blackberry and blueberry, and a reduced sugar cheesecake. Ii used Swerve sugar substitute in them and I use that in whipped cream also.

      2. I’m originally from Europe and there we have a very similar cake named Pain de Spain. Not need butter or shortening, nor milk.
        The cake is very fluffy, easy to digest and easy to make.

    1. Please clarify last sentence “Can add 1/2 cup cocoa and substitute Bmilk,
      For chocolate pound cake.” What do you mean “substitute bmilk”? Substitute bmilk with WHAT & substitute for what?

      1. I think she was referring to the buttermilk in my recipe. In her recipe she uses 1 cup of evaporated milk which is canned milk like Pet or Carnation, instead of the 1 cup of buttermilk that I used))

    1. I havent tried butter myself. I started to and would have had i not already had the shortening on hand. Just let it soften at room temp and experiment))) Let me know how it turns out if you do))

  4. Best cake I’ve ever made!!!
    Mine did sink in one little area but I’m sure I missed folding the egg white completely

  5. Just found your blog.
    It makes me so happy to find you! Thank you! You really made my day!
    From Pensacola Florida

  6. I love reading the recipe! Can’t wait to get started. Glad I read all the way through to find out about the egg whites!

      1. This cake recipe was not good I am sorry….followed and it did not work. I love to bake and was lured on bu your photo, but the temp must be way said yours sunk…so did mine….not a good recipe…so sorry.

          1. Thank you for visiting my blog, I appreciate it)) I used the ingredients just as they were listed in my mother’s recipes. The batter seemed the right consistency to me.

        1. So sorry your cake did not turn out well. Yes, mine fell a little but not very much and I assume it was because of the difference in baking soda vs baking powder perhaps. And I think I could have baked it a little longer. Again, sorry yours didn’t work out. Mine was enjoyed by the family and there is only a couple of pieces left. I’m planning to make it again soon))

      2. I have been looking for this recipe for so long my mom use to make this pound cake every Christmas and Thanksgiving when she passed her cookbooks took legs and walked off. Thank you for post of this mom’s girl. Have a blessed day.

        1. Thank you Patricia))) Several years ago my sister put together a small booklet of favorite family recipes and gave each one of us one for Christmas before my mother died. Her hand-written recipes and her Betty Crocker cookbook developed legs too((( But I did find an old copy of the 1950 Betty Crocker cookbook on eBay and bought it just because it was like the one my mom used. And some sweet lady had snipped fantastic-looking recipes from magazines from the 40s and 50s and slipped between the pages. I’ve thought many times….now that is some family member’s cookbook that probably someone in the family would have loved….and it wound up on eBay. So, I’ve kept every single recipe she saved in the book.

          1. That’s beautiful! You not only respected & appreciated that the cookbook was a special one but you also kept & used the other recipes & appreciate how other family members wouldve loved to have had those recipes. My Mother & Grandmothers recipe box also sprung legs & disappeared. Now only a few of a very large family predominantly all women have those precious recipes we all grew up on. It’s very sad indeed.

        2. What a nice thing! (I find that shortening+butter makes a nice cookie consistency more chewy but less crispy.)

      1. Morning)) Thanks for visiting my blog)) First step is to separate the eggs. Beat the whites until peaks form and set that bowl aside. Then cream the sugar and Crisco, add the egg yolks one at a time, add the flavorings and the buttermilk. Sift the flour, salt and cornstarch together and add that to the mixture a little at a time. Lastly, fold in the beaten egg whites. Just gently fold in util mixed, do this by hand. Hope this helps))

        1. Still wanting to try this cake again…but not until I undersatand what I did wring…youjust mentioned cornstarch above… ther cornstarch supposed to be in the recipe?

      2. What do you do the regular milk to make it buttermilk? I’m not going to buy a quart of buttermilk just for this recipe.

        1. In a pinch, if you don’t have buttermilk, you can take 1 tablespoon of lemon juice or white vinegar and add it to a cup of milk. Or you could substitute a cup of plain yogurt for buttermilk, but I don’t know how it would work. I haven’t substituted buttermilk in a long time, but this is how we did it when we needed buttermilk growing up. Can’t recall if it made any difference in the recipe or not. If I was going to sub with plain yogurt, I might thin it a little with some milk probably.

          You might want to add the one tablespoon of vinegar or lemon juice to the measuring cup first, then finish filling it with milk. That way you should still have one cup. Same with yogurt. Take a little bit out of your cup before you thin it.

  7. Hi Jeannie – I just read your recipe for your Aunt Mildred’s Pound Cake. I’m confused about when to add the yolks and when to add the whites.
    Can you clarify that?
    Joanie H.

    1. So sorry! Separate the whites from the egg yolks. Beat the egg whites until stiff peaks form and set the egg white aside. Cream the sugar, Crisco, and flavorings together. Add the egg yolks one at a time to the sugar, Crisco mixture and add the flour a little at a time. To this mixture, gently fold in the beaten egg whites just until it is mixed. Hope this helps)))

      1. I was given this recipe by my sister in law years ago. I’ve made it quite often but it’s not the easiest cake I’ve ever made to be honest but well worth it. One of my sons favorites. Never used frosting but I would sift confectionary sugar all over it. Yummy

          1. Aunt Mildred didn’t list the bake time. But I looked at one of my mothers other pound cake recipes and it said one hour and ten minutes. I baked mine for an hour and toothpick came out clean. But it did fall just. Little bit. I think it would have helped if I had left it a few more minutes. Next time I will try for the full hour and ten minutes if it doesn’t get too brown.

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