Miss Colleen’s Perfect Pound Cake ((a time-tested vintage recipe))

Miss Colleen’s Perfect Pound Cake ((a time-tested vintage recipe))

Well over a year ago, I was visiting mom & dad’s church. Actually, I was visiting the church AND the potluck dinner & I tasted this pound cake — buttery, dense, moist with a hint of lemon. I instantly began searching for the baker who made such a delicious PERFECT pound cake. I was not surprised to learn Miss Colleen was the talent behind the cake. I asked if she would mind sharing her recipe and she seemed surprised, as if it was nothing special. I just love her. A few days later, I had THE recipe in hand!!

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There are some kitchen talents at church for sure!! In fact, a church potluck is where I discovered the best almond sheet cake I have ever tasted ((White Texas Sheet Cake)).

For the last year, I have carried this precious handwritten recipe in my wallet – in order to keep reminding myself of it’s perfect deliciousness. Finally, this week, I had the just the reason to whip this cake up — Bible study potluck!

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Once I began making this cake, I was struck by just how easy it is. As I followed each step, I could tell this cake was one of “THOSE” recipes. You know, what kind of recipe I am talking about – right? It is a “by heart” recipe. I could tell Miss Colleen knows this recipe by heart just by the way it was written out. That is a sure sign of a winning recipe.

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The recipe starts out with whipping six eggs until thick.

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Add 3 cups of sugar & continue mixing.

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The recipe calls for lemon juice and vanilla are to be added next but I had about ½ c of lemon curd leftover {{{from the Wedding Cakes in a Jar I recently made for my cousin’s wedding shower}}}. So I used the lemon curd instead.

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I added the vanilla to the jar of curd.

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And then went ahead and added the buttermilk too.

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And gave it all a good shake ((after putting the lid back on, of course)).

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While I was shaking this mixture, I went ahead and added the shortening ((I used butter flavored)).

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Next, I added the buttermilk mixture & flour.

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The baking soda went in with the flour, which made me realize there is no salt in this recipe. That is pretty standard for a traditional pound cake recipe, but I went ahead and added ½ teaspoon of sea salt because I love a hint of salt in my cake. 

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And within 5 minutes from start to finish – I had the most beautifully fluffy pound cake batter. I poured it into a well greased & floured bundt pan. ((Baker’s Joy is what I use))

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Bake at 300° for a few minutes shy of 1½ hours.

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Isn’t it beautiful?? The crackled top is my favorite part!! It’s sugary crunchy crispness still has a moistness to it. I need another piece!

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Look at how wonderfully it released from the pan!!

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Since it was getting late, I covered the cake with foil and made a simple vanilla sugar & buttermilk glaze in the morning.

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I only had 1 cup of powdered sugar ((major problem in my house!!)) — and in my opinion, that was not enough glaze. I would use 2 c next time!

Miss Colleen's Perfect Pound Cake
Perfect pound cake, moist & dense. A by heart recipe - that will soon become a family favorite!
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Prep Time
10 min
Cook Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 30 min
7136 calories
1148 g
1137 g
242 g
87 g
64 g
2011 g
2232 g
853 g
27 g
162 g
Nutrition Facts
Serving Size
2011g
Amount Per Serving
Calories 7136
Calories from Fat 2147
% Daily Value *
Total Fat 242g
373%
Saturated Fat 64g
322%
Trans Fat 27g
Polyunsaturated Fat 65g
Monounsaturated Fat 97g
Cholesterol 1137mg
379%
Sodium 2232mg
93%
Total Carbohydrates 1148g
383%
Dietary Fiber 10g
41%
Sugars 853g
Protein 87g
Vitamin A
35%
Vitamin C
12%
Calcium
67%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cake
  1. 6 eggs
  2. 3 c pure cane sugar
  3. 1 c shortening ((I used butter flavored shortening))
  4. 1 1/2 T fresh lemon juice*
  5. 1 1/2 T vanilla
  6. 3 c all purpose flour
  7. 1/4 t baking soda
  8. 1/2 t sea salt ((optional))
  9. 1 c buttermilk
Sugar glaze
  1. 2 c powdered sugar
  2. 2-3 T buttermilk
  3. 1 t vanilla
  4. 1 T lemon juice*
Instructions
  1. Preheat oven to 300°. Prepare a bundt pan by greasing and dusting with flour. ((I spray liberally with Baker's Joy)).
  2. In a stand mixer, add 6 cracked eggs, one at a time. Mix on medium speed until eggs thicken. Add sugar and mix another minute. Add remaining ingredients and mix until combined, taking care to scrape the sides to ensure even mixing.
  3. Pour cake batter into prepared bundt pan and place in preheated oven. Bake for 1 1/2 hours**.
  4. When baking time is complete, allow the cake to cool for 5 minutes before inverting it on a cooling rack. Allow to cool inverted for 15 to 30 more minutes. Tap the pan to help release.
  5. Once the cake has cooled, combine glaze ingredients in a medium mixing bowl. Stir until smooth. Pour over cake & serve.
Notes
  1. *I used 1/2 c homemade lemon curd instead of lemon juice, just because that is what I had on hand. If you have lemon curd, 1/2 c works nicely in place of lemon juice. For the glaze, 1 to 2 T of curd is plenty.
  2. **The next time I make this cake, I will bake it for 1 hour 25 minutes. I think my oven may be a little hot & the cake was probably done 5 minutes before I pulled it out.
beta
calories
7136
fat
242g
protein
87g
carbs
1148g
more
Food for a Year: https://foodforayear.com/


2 thoughts on “Miss Colleen’s Perfect Pound Cake ((a time-tested vintage recipe))”

  • So, why do you say “add six CRACKED eggs, one at a time.”
    What is the alternative to cracked eggs?

    Not trying to be smart, but I am just wondering if there is something I don’t know or if it is one of those sayings, like “frozen ice cream dessert” as if you would have a thawed ice cream dessert. 🙂

    BTW, I love your blog, and your Tips of the Week!

    ~ Jean
    June 4, 2015

    • Hi, I am glad you are enjoying my blog! And – thank you for asking! It made sense in my mind but reading it from your perspective, it sounds weird! What I meant was: crack each egg into a bowl by itself before adding them to the stand mixer. That way, if you find a bad egg, you can toss it before it is combined with the good ones. ((I haven’t found one in a while – but it was a bad enough experience, I go out of my way to avoid the trouble it can cause))
      Hope this clears it up for you!

In true show & tell form: "I am open for questions & comments"