Ingredients:
For the cake, you will need one cup of Crisco shortening, three cups of granulated sugar, six large eggs, three cups of all-purpose flour, half a teaspoon of salt, and one cup of whole milk. For the flavoring, you get to choose your favorite—lemon, vanilla, almond, butter, orange, or even a splash of rum extract. Each gives the cake its own beautiful personality.
Instructions:
Preheat your oven to three hundred fifty degrees. Generously grease a tube pan or Bundt pan with shortening or butter, then dust it lightly with flour or sprinkle it with sugar. This creates a beautiful, lightly crisp crust.
In a very large mixing bowl, cream the shortening and sugar together until the mixture is light, fluffy, and pale in color. This takes about three to five minutes with an electric mixer. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl frequently.
Stir in your chosen flavoring. For a classic taste, use vanilla. For something brighter, lemon or orange extract is wonderful. For a nutty depth, almond extract is perfection.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the creamed mixture alternately with the milk, beginning and ending with the flour. Mix just until combined after each addition—do not overmix.
Pour the thick, silky batter into the prepared pan and smooth the top. Bake for one and a half to two hours, or until a toothpick inserted into the deepest part of the cake comes out clean. The top should be deeply golden and the kitchen will smell like heaven.
Let the cake cool in the pan for about fifteen minutes, then gently invert it onto a wire rack to cool completely.
Pro Tips for the Perfect Pound Cake:
Use a heavy, high-quality tube pan or Bundt pan. The thick metal distributes heat evenly, giving you that perfect golden crust and tender interior.
All ingredients should be at room temperature before you start. Cold eggs and milk will cause the batter to curdle and result in a dense, heavy cake. Set everything out on the counter at least an hour ahead of time.
Do not open the oven door during the first hour of baking. The sudden rush of cold air can cause the cake to fall in the center.
Cream the shortening and sugar for a full five minutes. This incorporates air into the batter, which is essential for a light, tender crumb in a cake that has no chemical leavening agents.
For a citrus version, rub the zest of a lemon or orange into the sugar before creaming it with the shortening. This releases the essential oils and infuses the entire cake with bright, sunny flavor.
Serving Suggestions:
Aunt Faye’s Pound Cake is magnificent all on its own, with no frosting needed. Serve it in thick slices alongside fresh berries and a dollop of whipped cream. It also makes the most incredible strawberry shortcake base. For a truly decadent treat, toast a slice and spread it with butter or drizzle with warm caramel sauce.
Storage:
This cake keeps beautifully at room temperature for up to five days when wrapped tightly in plastic wrap or stored in an airtight container. It also freezes wonderfully for up to three months. Wrap it well in plastic wrap and then foil before freezing. Thaw overnight at room temperature and it will taste just as fresh as the day you baked it.
Now for the beloved cake mix version that has become just as famous as the original, often called the “foolproof” Aunt Faye’s Pound Cake.
Aunt Faye’s Cake Mix Version
An incredibly moist, flavorful shortcut version that starts with a boxed cake mix but tastes completely homemade. Finished with a bright, tangy lemon glaze, this cake disappears in minutes!
Ingredients:
For the cake, you will need one box of Duncan Hines Butter Recipe cake mix, one cup of cake flour, one cup of granulated sugar, one cup of sour cream at room temperature, one stick of butter at room temperature, five large eggs at room temperature, a quarter cup of vegetable oil, a quarter cup of water, one teaspoon of vanilla extract, one teaspoon of butter flavoring, and one teaspoon of almond extract.
For the glaze, you will need two cups of powdered sugar and a quarter cup of fresh lemon juice.
Instructions:
Preheat your oven to three hundred fifty degrees. Generously grease a tube pan or Bundt pan with butter or baking spray and dust it with flour.
In a very large mixing bowl, combine all the cake ingredients. Beat on medium speed until the batter is smooth and well combined. Do not overmix—stop as soon as everything comes together.
Pour the batter into the prepared pan and smooth the top. Bake for fifty-five to sixty-five minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for about ten to fifteen minutes, then carefully invert it onto a serving plate.
While the cake is still warm, whisk together the powdered sugar and lemon juice until you have a smooth, thick glaze. Pour the glaze over the warm cake, allowing it to soak into the cracks and cascade down the sides. Let the glaze set for about fifteen minutes before slicing.
Pro Tips for the Cake Mix Version:
Do not overmix the batter. The cake mix already contains leavening agents, and overmixing can develop too much gluten, resulting in a tough, dense cake.
The combination of vanilla, butter, and almond extracts gives this cake a wonderfully complex, rich flavor that makes people swear it came from a bakery.
For an extra lemony punch, add the zest of one lemon to the cake batter along with the other ingredients.
If you do not have cake flour, you can substitute it by removing two tablespoons of all-purpose flour from one cup and replacing it with two tablespoons of cornstarch. Sift them together well.
A Final Word on Aunt Faye’s Legacy:
Aunt Faye’s Pound Cake is more than just a recipe—it is a memory. It is the cake that appeared at every family reunion, birthday, and holiday gathering. It is the cake that filled the kitchen with warmth and brought everyone to the table. Whether you make the classic from-scratch version or the foolproof cake mix adaptation, you are carrying on a tradition of love, simplicity, and pure buttery joy.