Aunt Sue’s Famous Pound Cake


If you’re on Facebook or Pinterest and could use one of the buttons above I’d surely appreciate it!

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
  • 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.

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. 


Enjoy This Post? Never Miss Another!

Subscribe to Christy's email list and receive all her new posts directly in your inbox


    • Michelle says

      I can not bake pound cakes. Until this recipe. It is simple and my cakes come out perfect. If you burnt yours, you did not follow the instructions or your oven gauges are completely off.

    • says

      I’m afraid I need a little more to go on. When I make it, according to this recipe, it is soft but dense with a crumbly top. Without knowing if you did anything differently, what ingredients you used, seeing how your stove cooks, etc, I’m not able to tell you I’m afraid. I’m hoping to get that component installed in my brain soon though! :)

  1. Andrea says

    I made this for Christmas and it was delicious! Have you used this recipe to make a chocolate version of it? I was thinking about adding 1/2-3/4 cup of cocoa. Wondering if that would work?

  2. Joe says

    This is the best pound cake I have ever made! Thanks for this revelation in home baking science !
    Science….???? Yes, because everything I cook is an experiment in fun!
    Really, I cook because it feeds my soul, and I love the positive feedback from all who have been the recipients of my experiments !
    I am a widowed, retired plumber still working as a Plumbing PRO for Lowes in Fern Park, Florida.
    I love your southern recipes, along with the personal bio’s that accompany each one!

    Blessings to you all!

    Joe Sallette

  3. Joe says

    I’ve read some of the posts, and suggest that for the lady with the soggy pie bottoms in her apple pies… That she might try brushing the inside bottom of her crust with beaten egg white before she blind bakes her crust. This has proven to be a barrier to the juice soaking into the crust after the fruit has been added before baking and hopefully still be a barrier after the fruit filling has set.
    Let me know if this helps her, it has in mine!


  4. Leslie says

    I made this cake exactly as directed. 85 minutes in the oven was perfect. This was my husband’s birthday cake, along with your custard sauce and berries. He and I both loved it. Thank you for sharing this with us.

  5. erin b. says

    Made this recipe for the first time two days ago in two loaf pans and gave one to a family member. They have already been eaten lol. Trying it out again now with white chocolate added to it hope it’s just as good and perfect as before :)

  6. Trene says

    I love love love the crunchy tops. I have been making pound cakes for more than 2 years and somewhere along the way I lost the crunchy top. I started using creamcheese and one time used cake flour. Do you think the creamcheese is the cause for losing the crunchy top? I’m going to make it the way I used to which is your recipe and see if I get the crunchiness again.

    • says

      Hi Viola, so glad you liked the pound cake!! I am guessing here but it will make about 2 loaves, depending on the size of your loaf pans. For the time, you are going to have to guess on that one. I would say around 60 minutes or so but I haven’t rtied making it in loaf pans so I can’t say for certain.

  7. Hannah says

    I am so pleased to run across this recipe! My English great-mother, after whom I am named, passed down an identical recipe. It has been my go-to cake for 30 years (since I started cooking in high school). It was definitely the first recipe I knew by heart.

    I often make the cake adding the finely-shredded zest of one lemon as well as its juice. The lemon flavor is light and tastes so fresh. At other times, I add a bit of almond extract instead.

    Fairly regularly I halve the recipe and bake it in a half-size bundt pan. Just as you suggest above, I start checking at 60 minutes, although often it takes a bit more time.

    Finally, this cake freezes wonderfully. Just wrap it well before you stick it in the freezer. When you’re ready to serve, take it out and leave it on the counter for an hour or so.


  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: […]

Leave a Comment

Your email address will not be published. Required fields are marked *