The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking this pound cake since 1964

SylviaH's picture

Baking this pound cake since 1964

I have decided to give the recipe for this wonderful pound cake I have been baking since 1964 and only given the recipe out to family in the past 45+ years.  It is very close to the same recipe given by Paula Deen called mama's pound cake.  I think only the milk and salt differs a little.  I have referred to this recipe always as 'Grandma Turners Pound Cake'.  It was given to me by my mother in law Elsie Turner in 1964 and was given to her by her daugter in law from Atlanta, GA.  What is so great about this pound cake and the reason I don't turn it upside down out of my large bundt pan or angle food cake pan is it has a cookie crunchy crust that is fabulous and I think very desirable on a pound cake.  It is a very large cake and can be made nicely also in loaf pans.   We love it with fresh sliced strawberries, sprinkled with a little sugar to bring out some juices...yumm.  A real family favorite for over 45 years.

1.  2 sticks of butter

2. 1/2 cup vegetable oil

3.  3 cups all purpose flour

4. 3 cups of Sugar

5. 1/2 teaspoon Baking Powder

6. 1/2 teaspoon vanilla -Added-vanilla extract used 

7. 5 Eggs

8. 1 1/4 cup whole milk

Bring your eggs and butter to same room cool temperature - so the butter is fairly soft -this helps prevent the curdling effect you get when mixing the batter together at different temperatures.

By hand or electric mixer

Grease and flour pans - Preheat oven to 325F - I use convection oven and bake for 1 hour and 20 min. for my 10+ cup large non-stick bundt pan.  Testing with a spagetti noodle poked down into the cake and coming out dry.  The crust will be a nice dark golden brown. 

Sift flour, salt and baking powder together in a bowl '3 times' now I just shake it though a wire sifter once.  In a large bowl or mixer, Cream butter, oil and sugar until light and fluffy - Add eggs one at a time to creamed mixture ' I lightly beat them - Add milk and flour to creamed mixture alternately. I end with the flour.  Add vanilla extract.  You can also use lemon extract. 

After the cake is baked.  Cool for about 5 minutes.  Lay a cooling rack on top of the pan and invert.  Lay another cooling rack on top of the bottom of the cake and flip back over to see the cookie crust side...try not to eat it all!

                  ADDED - These freeze great.  I wrap them up in plastic wrap and then foil.





                                                                 Gets crunched a little more when removing but you can see why I prefer this top to the

                                                                  molded bundt top.  It's hard not eat this delicious crunchy cookie crust top.



                   Sorry we didn't have any whipped cream today.  The strawberries make a nice juice when sliced with a bit of sugar sprinkled over them.  Or you also make a lovely puree strawberry sauce to go with some sliced strawberries. 





BellesAZ's picture

Depending on what I'm making, I'll substitute applesauce for veg oil.  I have a rhubarb cake that calls for oil and I have used it in that and to me there is very little difference, although to the purist there is a taste difference.  However, since the cake contains fruit anyway, using applesauce makes a bit more sense.  It's hard to find a substitute anything for butter, however!  Wish I could :)

3 Olives's picture
3 Olives

Thanks for the family recipe as I love good pound cake. I'm going to give it a shot this weekend. Any thought on the cooking time of your recipe in a convential oven?

SylviaH's picture

Your welcome, 3 Olives!  All ovens are different and the pan used can affect how fast your cake gets done.  I've timed mine anywhere from 1 hr 10min to 1hr 20min.  Always best to test for doneness.  I find a spagetti noodle does the best test for me.  The cake can look done and have a soft center.  A convection oven cooks faster and hotter than a conventional oven.  Start testing for doneness at about 1 hr 10min.  MiniOvens cake was done in 1hr15min in a dark bundt pan.  Be sure and let the cake cool before slicing.  Oh yes and don't open the oven to soon.  Pound cakes can fall easily.


ovguide's picture


SylviaH's picture

Yes, but that's going to change things 'flavor' too...  there is more salt in the salted butter than what the recipe calls for so leave out the salt in the recipe.  I never use salted butter. You can learn to really appreciate the flavor of butter without all the salt.  The amount of salt added to salted butter can be unpredictable and can vary from brand to brand.  Salt is added to bolster taste and for other reasons, you lose control of how consistant a product will be.


mgbetz's picture

Made it at least 4 times, sometimes adding a bit of almond extract, or zest of a lemon.

It's so nice, I've been asked to bring it to a holiday party, as "The Showcase" dessert.

Thanks for a very nice recipe.

SylviaH's picture

for letting me know how you are enjoying this recipe.  I appreciate your leaving a comment.  It's still the favorite pick from all the holiday desserts in our home even, after all these years.  My MIL used to add a few raisins in it for the holidays.  I still prefer it plain though : )  Did I add, it also freezes nicely, if well wrapped in saran and foil and left to thaw in the wrapping.