Yellow Pound Cake82 Reviews
“Pound cakes do not need icing, and always taste great either way.” - by Carol
Original recipe yields 1 tube cake
- 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).
Amount Per Serving (14 total)
- 556 cal
- 29.6 g
- 66.7 g
Based on a 2,000 calorie diet
Reviews (82)Rate This Recipe
"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."
"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."
Cream Cheese Pound Cake I
Marble Swirl Pound Cake
Just swipe to see more like this.