Yellow Pound Cake

Yellow Pound Cake

88 Reviews 12 Pics
Carol
Recipe by  Carol

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

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Ingredients

Adjust Servings

Original recipe yields 1 tube cake

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Directions

  1. Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
  2. 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.
  3. Bake for 90 minutes at 325 degrees F (165 degrees C).

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Reviews (88)

Rate This Recipe
yevette
121

yevette

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 instead and used margarine instead of butter.

DEMMERICH1
79

DEMMERICH1

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, 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
68

Lori Anne

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!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 556 cal
  • 28%
  • Fat
  • 29.6 g
  • 46%
  • Carbs
  • 66.7 g
  • 22%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 191 mg
  • 64%
  • Sodium
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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