Aunt Johnnie's Pound Cake

Aunt Johnnie's Pound Cake

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"This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream."
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2 h servings 544 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 70.8g
  • 23%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
  2. Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
  3. Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
  4. Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 383 Ratings

Most helpful positive review

Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour: For 1 cup cake flour, combine 3/4 cup ...

Most helpful critical review

I threw a dinner party and served this cake. I found it to be too almondy and too sweet. Most my guests preferred the other cake I made (the chocolate cavity cake on this website--), but did n...

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Least positive

Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour: For 1 cup cake flour, combine 3/4 cup ...

Great recipe - only change I made was using part vanilla and part almond. Mine had the dense pound cake quality. I noticed some people had trouble keeping the cake dense and with it overflowing....

I am a Pastry Chef and I am always looking for wonderful recipes. This recipe is great, although I did add some things. Instead of the almond extract(two tsp. seemed like too much to me) I add...

It's two days after Christmas and all through the house, not a creature is stirring...except for Hubs and me. With all our "holiday people" gone I'm left with an empty house and a full refriger...

this is the best cake recipe on this site.. I cut down the sugar to 2 1/4 cups.. I had no cake flour on hand today, so I removed 2T flour per cup, and double sifted the flour... I used only vani...

This makes a very moist and excellent textured pound cake, but I agree with other reviewers - substitue vanilla for the almond extract. The moistness is due to the 1/2 cup of shortening, but I w...

Since my mother passed away last year, I was afraid that I would never get the chance to learn how to make my own pound cake. I made this cake today and it turn out just as if mom had done it h...

This cake was very heavy and dense - not as I was expecting, but had a wonderful flavor! Thanks for the recipe!

I'm giving this five stars because it filled up my Bundt pan nicely and the texture was A+, but I strongly recommend cutting the almond extract in half, adding 1-2 teaspoons vanilla extract and ...

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