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Aunt Gussie’s Pound Cake

by Frank Tiu


for 8 servings

  • 1 cup (230 g) unsalted butter, 2 sticks
  • 2 ¾ cups (550 g) sugar
  • ½ cup (100 g) shortening
  • 5 eggs
  • 1 cup (240 mL) whole milk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups (375 g) flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • vanilla ice cream, for serving
  • fresh berry, for serving


  1. In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
  2. Mix the eggs, one at a time, into the batter.
  3. In a medium bowl, combine the milk, lemon extract, and vanilla extract.
  4. In a separate medium bowl, whisk the flour, baking powder, and salt.
  5. Alternately add the dry and wet ingredients into the batter.
  6. Pour the batter equally into two greased and lightly floured loaf pans.
  7. Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
  8. Cool for 30 minutes before slicing.
  9. Serve with vanilla ice cream and berries.
  10. Enjoy!
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