Pound Cake I

Pound Cake I

13

"The rich and buttery pound cake from this easy recipe keeps fresh for many days."

Ingredients

1 h 30 m {{adjustedServings}} servings 307 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. Sift together flour and baking powder.
  2. In a large mixing bowl, cream the sugar and butter. Beat in the egg yolks. Beat in flour mixture. Stir in the vanilla and lemon extracts.
  3. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.
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Reviews

13
  1. 14 Ratings

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This is definitely a classic pound cake recipe. I followed the recipe exactly and baked it in a 9x5 inch glass baking dish. Mine took 1 hour and 10 minutes with no raw center. It was light, f...

This is one of the better basic pound cakes I have had on this site. A lot of complaints about dryness, well if you use butter, beat thoroughly and only beat egg whites until they hold soft pe...

I love this cake!! this is my first attempt at making pound cake, and I'm happy to say it turned out perfect. I followed the recipe exactly, and yes, the egg whites must be whipped to form sof...