Yellow Pound Cake

82 Reviews

“Pound cakes do not need icing, and always taste great either way.” - by Carol

Ingredients

2 2/3 cups white sugar
2 cups butter
8 eggs
8 tablespoons milk
1 teaspoon vanilla extract
3 1/2 cups cake flour

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Metric US

Original recipe yields 1 tube cake

Directions

Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.
Bake for 90 minutes at 325 degrees F (165 degrees C).

Nutrition

Amount Per Serving (14 total)

Calories
556 cal
28%

Fat
29.6 g
46%

Carbs
66.7 g
22%

Based on a 2,000 calorie diet

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Reviews (82)

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106

yevette

Aug. 13, 2007

"The recipe turned out great for me, a first time baker @38yrs.old,but i think it called for too many eggs. The first one I baked was good, but the second one could have won a prize. I used 6 eggs inst..." See moreead and used margarine instead of butter."

DEMMERICH1

Mar. 21, 2004

"The batter was SOOO buttery. I knew this cake would be like heaven. I followed the recipe to the letter(except the bake time. It was done in about half the time). However, when I ate it after baking,..." See more it tasted more like cooked eggs. I really did not taste any butter. I think it was a waste of my egg and butter supply. Sorry, but I would not make this again."

Lori Anne

Jan. 5, 2008

"A beautiful pound cake that would make Grandmother proud! I followed recipe as directed and it was beautiful. My Mother-in-law said it was better than her Mother made and she made the best!..." See more"

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