Mama Gunn's Pound Cake

Mama Gunn's Pound Cake

 Made  times
starfighter 0

"This prized recipe was highly sought after in Eden, North Carolina. My great-grandma will haunt me forever for making this public, but it's too good to keep to myself."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 45 m servings 677 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 82.9g
  • 27%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt(R)).
  2. Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.
  3. Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan.
  4. Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.

Reviews

2
Most helpful
Most positive
Least positive
Newest

This was a good pound cake though I cannot vouch for the baking time. There are only the two of us, so I baked this is muffin tins for 20 minutes so I could freeze the little cakes for future us...

Thank you Starfighter for graciously giving us this recipe; it was fantastic! I served it with sliced fresh peaches, gently sugared. I think next time I'll add a pinch of mace, because that's wh...

Other stories that may interest you