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Yellow Pound Cake

Yellow Pound Cake

Carol

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

yevette
124
8/13/2007

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 instead and used margarine instead of butter.

DEMMERICH1
81
3/21/2004

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, 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
69
1/5/2008

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!