Great Grandma Electras Pound Cake Recipes

GRANDMOTHER'S POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

GRANDMA'S POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
• Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

GRANDMA'S TRADITIONAL POUND CAKE

Steps:

• Start with a cold oven. Do not preheat!
• Cream together butter, margarine, shortening and sugar in a large mixing bowl until creamy.
• Add eggs, one at a time, beating well after each.
• Mix together flour and baking powder; add to batter alternately with milk and vanilla.
• Pour into a well greased and floured Bundt pan. Be sure to grease all the way to the top of the pan and in center to ensure it doesn't stick coming out of the pan.
• Put into a cold oven and set at 325 degrees F.
• Bake for 1 hour and 15 minutes. Check for doneness; bake up to 15 additional minutes if needed.
• Cool in pan for 15 minutes before inverting pan.

GRANDMA'S ORIGINAL POUND CAKE

Steps:

• Heat oven to 350 degs. Grease a tube pan or bundt pan.
• In mixing bowl, cream butter and sugar. Add egg yolks and lemon rind.
• Sift together flour and baking powder and add to creamed mixture alternating with milk.
• In separate bowl, beat egg whites and salt until stiff. Mix some of whites into batter, and then fold batter into remaining whites.
• Pour into pan and bake for 30-45 mins, until it tests as done.

GREAT-GRANDMA ELECTRA'S POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Place oven rack on the lowest level.
• Beat sugar, butter, and cream cheese together until creamy. Add eggs one at a time, beating until smooth.
• Sift flour, baking soda, and salt together in a bowl and stir into the batter. Stir in vanilla extract. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes.

MY GRANDMA'S POUND CAKE

Steps:

• (I use self rising flour and it turns out as well. But my grandmother baked this for her children so its a very old recipe.) Cream butter and sugar.
• Add eggs one at time.
• Mix vanilla with milk and add to creamed mixture.
• Mix real good,then use a wooded spoon and stir real good.
• Put in tube pan.
• Bake at 350 for 1 hour and 20 minutes.
• Remove from over and let cool.

BETTER THAN GRANDMA'S POUND CAKE

Steps:

• Cream together sugar, margarine and Crisco.
• Beat in eggs, one at a time.
• In a separate bowl, mix the flours together.
• Add flours to the cream mixture, alternating with the milk.
• Add the vanilla.
• Beat for 10 minutes, scraping down the bowl several times.
• Pour into greased and floured tube pan.
• Place in a COLD oven.
• Bake at 300 degrees Fahrenheit for 1 hour to 1 hour 30 minutes or until tooth pick comes out clean. Note: Sometimes this cake has taken up to 2 hours to bake. It all depends on the oven. You don't want to raise the oven temperature because the crust won't form properly.
• Allow cake to cool in pan for 30 minutes and then run a butter knife around the edges before removing it from the pan.

GRANDMA'S POUND CAKE

Steps:

• Heat oven to 350ºF.
• Mix flour and baking powder; set aside. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour mixture on low speed until blended.
• Pour into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

GRANDMA RUBY'S BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
• Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

GRANDMOTHER'S POUND CAKE

Steps:

• Set oven at 300 degrees.
• Butter and flour 1 large or 2 small loaf pans.
• Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• When creamy fold in the flour and salt.
• Spoon in pan/pans.
• Bake for 1 1/2 hours.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

OLD FASHIONED POUND CAKE 1972

Steps:

• Pre heat oven to 325 degrees.
• Grease loaf pan. Can line if desired.
• Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
• Sift the flour and measure.
• Add the salt and mace.
• Sift all together once more.
• Add eggs one at a time, alternating with the flour to the creamed mixture.
• Beat until light and fluffy.
• Add the vanilla.
• Pour into prepared greased pan.
• Bake 325 degrees for 50 to 60 minutes.
• Using tester to test.