Aunt Sue’s Famous Pound Cake

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Aunt Sue's Famous Pound Cake

Aunt Sue’s Famous Pound Cake

I’ve lost count of how many folks have asked for this recipe after I posted a photo of it with Mama’s Custard Sauce last week. I’m on book tour right now so I thought I’d share this phenomemal recipe for Aunt Sue’s Pound Cake with y’all as a bonus. This one appeared in my first cookbook and is truly the best pound cake I have ever tasted. It is an absolute must have at our family Thanksgiving and Christmas and we serve it in thick slices with Mama’s custard sauce poured over it – sublime!

If you don’t have a tube pan, no worries! I make mine in a bundt. It will turn out just as delicious but you will have the delicious crunchy crust on the bottom instead of the top :)

Normally I show step by step photos of each recipe but since this one is a little bonus, I’m just sharing a final picture and the recipe at the bottom. Scroll down to print it or save it to your recipe box for Thanksgiving.

Aunt Sue's Famous Pound Cake

If you’d like the recipe for the homemade custard sauce pictured with this, please click here.


Aunt Sue’s Famous Pound Cake

Aunt Sue’s Famous Pound Cake


  • 6 eggs
  • 1 cup butter (2 sticks)
  • 3 cups sugar
  • 3 cups all purpose flour
  • 1 cup whipping cream (also known as Heavy Cream)
  • 1 teaspoon vanilla


  1. Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
  2. In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
  3. Stir in the vanilla.
  4. Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.
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Come Home to Supper for webI’ll be doing a signing and a canned food drive tonight (Nov 14, 2013) in Columbia, South Carolina and then it’s on to Lexington, Kentucky tomorrow. Next week I’ll be in Nashville, Dallas, and Houston and then back to my babies! If you’d like details on any of my signing events, please click here.

If you are having a hard time finding my book, you can click here to purchase it online.  If you are giving the book as a gift this Christmas, be sure you send in for free signed book plates to go in it! These make any copy an autographed copy and all you have to do is send a S.A.S.E. to me. My mother fills these each day and we’ll gladly send you one for every book you purchase. Send those stamped, self addressed envelopes along with a note on how many you need (up to 4 per envelope) to:

Christy Jordan

ATTN: Book Plates

P.O. Box 1075

Rogersville, AL 35652

“How many slams in an old screen door? Depends how loud you shut it. How many slices in a bread? Depends how thin you cut it. How much good inside a day? Depends how good you live ‘em. How much love inside a friend? Depends how much you give ‘em.”

~Shel Silverstein. Submitted by Jenny. Click here to read more or submit your own. 

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  1. Carolyn Z says

    I have made this exact pound cake that my mother made since I was a small child; she always used a cup of sour cream instead of the cream and she used a little over a tsp. of baking powder…would you say there is a difference in the taste?

  2. Linda says

    I am cooking this cake right now. Smells wonderful!
    I have looked through the other comments, and didn’t see anything about having to cook it for longer than 80-90 minutes, because I had to cook it longer.
    I don’t think I did anything wrong, maybe it is my oven.
    Just wondering if this happened to others also.
    Thanks for the help.

  3. Kristin says

    I made this wonderful pound cake along with the absolutely delicious custard sauce this weekend…and…it was SUCH a hit!! The whole family thought it was amazing! And good gracious is it good!!! I had never made custard sauce before and it was so, so easy! Thank you for such wonderful, delicious recipes, Christy! For me, this one could not wait for Thanksgiving…had to make it sooner!:) Truly a keeper!

    • Rebecca Howard says

      My mother used to make this cake and it was my favorite. I got the recipe from her but I ink she lest out some things, so it never turned out right. I decided to search for the recipe and found your website. I was so amazed that it was my Mom’s cake!! I was so happy and excited to make it…my husband helped me and we followed the recipe step by step..I was so nervous to mess it up as I never got the cake right. It took about 2 hours to bake only because of my gas stove. It came out perfect and I cried! Finally I have the cake I remember from my childhood. It meant so much to me as my Mother passed a few years ago and I never knew what I was doing wrong. Thank you so very much for sharing this recipe. My husband truly loved the cake and today I get to share it with my daughter who has wanted is cake for a long time. God bless you.

  4. Bruce Hill says

    Well, all of my subtle hints and comments about how much I LOVE Pound Cake have not yielded any Pound Cake from any of my favorite Pound Cake makers (umm, mom, sis, are you listening?)….so I’M making this bad boy myself tomorrow morning! Mwuaaahaaahaaa!!!! If someone else makes one too, more Pound Cake to eat!!! ;D
    Let there be Pound Cake! ;D

  5. Stacy Bryant says

    Hi Christy, what do you think the time/temp adjustment would be to do this in the little 3×8 loaf pans (I think that is the size) you know, the tin ones perfect for gift giving this time of the year? If you have a thought on that please let me know :) This is the same version of pound cake that my 89 year old neighbor gave me when I was first married (20 years ago, so I had misplaced the recipe but it was always perfect) Can’t wait to make it again but want to do little ones for gift baskets.Thank you!

  6. Em says

    I made this for Thanksgiving – tasted great – but had to cook much longer than 90 minutes and like another response, the cake never got really brown and the crunchy top/bottom fell off. My oven is typically right on for other recipes . Any suggestions? Would love to try again.

    • Valerie says

      I have had the same problems until just this weekend when someone suggested that I take one rack out of my oven, bake the cake on the higher rack and I baked it for 2 hours. At 90 minutes, mine had not even shown signs of rising. My bottom was soft and my top was crunchy. Starting with a cold oven I think is also the trick.

      • BB says

        I Use 3 sticks butter & 3C sifted cake flour…cooks @ 325 for bout 60 min. Will fluff just about edge of pan…also i have only used the REAL butter (salted) & the cake flour on pan…removed from pan w/in 1-2 min out of oven.

  7. Kathleen Rish says

    I absolutely LOVE this cake!! Since your post my daughter and I have made 6 of them! We just can’t get enough. I was wondering if I could somehow tweak the recipe to also make a chocolate pound cake. Any suggestions? So glad to finally have a traditional pound cake that is so easy to make. Thanks Christy!! (Hoping to get your book for Christmas – fingers crossed!) :)

  8. says

    I haven’t tried the pound cake recipe but look forward to it. My mother is 85 and used to make her family famous pound cake, Iwant to make your Aunt Sues in hopes it will make my mother and the family glad to have pound cake back in the family. I was Wondering if you had a tea cake recipe. Thank you and may your holidays be blessed.

  9. Valerie says

    I made two pound cakes this weekend using this recipe. I can’t tell you how impressed I am with the taste and texture. I added rum. almond and lemon flavoring. It taste just like my mom’s pound cake. I have not been successful baking pound cakes in the past; they would rise nicely but fall during the cooling stage. I think the difference is starting with a cold oven, removing the other rack and not baking it at the bottom of the oven. I did find that I had to bake it for at least 2 hours. At 90 minutes it had not even started rising; it rose and browned nicely in the added 30 minutes. This will be my go-to pound cake recipe. Thanks so much….

  10. Jen says

    OH. MY. STARS!! This is THE BEST pound cake recipe I have ever made! It is very similar to the one I have been making for years but this is even better! This is definitely my new go to recipe!! I made it exactly as the recipe stated and it was beautiful and delicious! Thanks, Christy!!

    • Fina says

      Hi – thank you sharing this recipe. I made it for Christmas and while the family loved it, a few commented it was a bit too sweet. In your opinion, if I drop the sugar to 2 cups, would it change the texture at all?
      Thank you again for sharing.

  11. Donna says

    I followed the recipe exactly and the cake smells very good and I was wondering if you have any recipes on lemon, carrot and red velvet cake. Thank you so much for sharing your recipe… :-)

    • Rosa says

      I just made the cake. I was worried that it would not rise since it did not require baking powder, baking soda or self rising flour. Is this common?

      Also, I was not paying attention and instead of putting 1 cup of whipped cream, I put 2 cups. I’m actually waiting for my son to eat a piece and tell me how it tastes. Someone suggested using sour cream instead of whipped cream. I plan to try that next.

      • says

        Hey! The crust is supposed to crumble, so you did nothing wrong. We usually eat the top off of it first, a benefit of Aunt Sue’s generous heart! We grease and flour but we use Crisco or shortening. Ive never done it with Pam but it may also be your pan.

  12. Deidre White-Fant says

    I made this cake over the weekend and darn near ate the whole thing by myself; it is by far the best tasting pound cake I’ve ever had!!!
    I followed the directions to the letter and it came out looking exactly like the photo above.
    The cake is moist and buttery and that crust is da bomb!

  13. Donna says

    Bake this cake in a dark bundt cake pan at 300 degrees like the recipe said. After 90 min, it still was not brown and was not done. I increased it to 325 degree and after 20 minutes cake still wasn’t done. If I bake this again, I will bake it at 325 through whole baking process.

  14. Leslie says

    Just wanted to thank you for this recipe, made it last night it is just Devine I have never made a cake that started in a cold oven and admittedly was skeptical I did let it cook eighteen minutes linger but attribute that to my oven again thanks this one is a keeper!

  15. CC says

    I made this again twice this weekend. The first time yesterday I rushed the though it and believe looking back I over mixed it and measured the flour sloppy. It looks pretty in the oven but the top crust detached from the top after cooling. It was dense as a brick. A failure more or less. I tried it again later in the day. Carefully measured flour, beat eggs in easy and mixed the flour/cream mixture on low and not very long. This one came out 100% perfect. I think any problems people are having are in the details. I cooked it 85 minutes in a old bunt tube pan, cooks different in a light weight pan. I now want one in chocolate!

  16. Myra says

    The cake tasted better than it looked. The top didn’t crack. I used a light tube pan and cooked it for 90 min. The sides nor the bottom was crunchy. I have a convection oven,but I used the regular setting. Could this be the problem. Also, was it to be put in cold oven. And lastly, when sifting flour do you measure before you sift. Thanks for any help.

  17. Paige says

    I made this last night and it turned out great! The crust on top is amazing! Thank you Christy for all of your delicious recipes. Any time I want to cook something new I just head right to!

  18. Amy says

    First this looks so delicious! I will be making this cake this week! Now I have two questions.
    1. Could I use all purpose white whole wheat flour? It’s all I have on hand and all I usually use but if I need to buy other flour I could.
    2. Could this be made in one or two loaf pans? If so, what are the changes to the recipe to accommodate that?
    Thank you thank you!

  19. Adia says

    I have made thus recipe 5 times already directly as stated. And it turned out wonderful every single time. Once I put it I. Two loaf pans and it came out wonderful both and iy took the same time to cook as a bundt cake. Thank you!

  20. Valerie says

    I have made this cake several times since finding this recipe. I tell you this is the best recipe for an old fashioned pound cake. People who know what TRUE pound cake is supposed to taste like will love this recipe. It is dense the way old fashioned pound cake is supposed to be not fluffy. When you start adding other ingredients especially cream cheese, it changes the texture so much you might as well have made a box cake. The top ends up really crusty and you have to be really careful with over beating. I have had issues with the top coming away from the cake but it still is delicious! I do have to cook it a little longer than what is called for but for the perfect pound cake, no problem. I do add more flavors to mine such as almond, lemon, rum and vanilla. The smell will make you stand by the stove with a plate in your hand! So happy to have found this recipe… Thanks so much!!!

  21. Melanie Alexander says

    Made this last Christmas and did not write down the recipe. Just finished writing is down and will not lose it again. Made another one recently and my husband remembered this one and said the crust was nowhere near as good. While making it, I remembered my last one had heavy whipping cream in it. This cake is UNMATCHED. The crumb is beautiful and crunchy. Only problem we saw was that it got a little dry before we could finish eating it. Guess we’ll just have to eat it quicker next time. I will NEVER try another recipe again. Thanks so much for sharing this awesome poundcake recipe!!!! My new GO TO poundcake for life!!!

    • says

      Whipping cream adds a lot of flavor, tenderness, and moistness in this cake as well as helps it to rise. It has a much higher fat content than regular milk. You can try it with milk but personally, I wouldn’t. If you decide to experiment though, let us know how it turns out and good luck!


  1. […] Now on to the Pound Cake! For my birthday a couple years ago, my best friend in the whole world gave me this cookbook called Southern Plate by Christy Jordan. She uses a lot of recipes similar to what I grew up with… One of them was Aunt Sue’s Pound Cake. I made it one time and paired it with homemade whipped cream and macerated strawberries. I had no choice but to make it again and again after that. My whole family fell in love and asks for it all the time. My sister in law’s sweet, sweet Nonnie even offered to pay me to make one for her. That sweet lady! She makes me smile! It’s recipes like this that just make ya feel special. Now that I know she loves it so much, I make it for her any chance I get. She was in the hospital recently and I made up a cake and sent a couple slices to the hospital with my sister in law, Lauren; we didn’t tell her I was sending it. Well, I was supposed to have sent it the day before and something came up; so the next day when Lauren got to the hospital with it, Nonnie looks at Lauren  and says, “Oh, I was thinking about that cake all day yesterday! I’m so glad you brought it to me!” This was a happy day for everyone because she hadn’t eaten much in days and she ate every bit of that cake! Anyways, this cake is awesome so ya’ll have to give it a try! But, you have to pay close attention to the measurements. It is a big deal for me to say this… I hate measurements, I can’t stand them, I walk around the kitchen pouring a splash of this and a dash of that and I don’t pay attention. I just eye things. But if you don’t measure this out the right way, it won’t turn out right. I will say that I’ve changed Christy’s recipe up just a bit, but here’s her original recipe for ya’ll to reference: […]

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