Six Egg Pound Cake

Six Egg Pound Cake

83

"This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs."

Ingredients

{{adjustedServings}} servings 524 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 66.8g
  • 22%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Grease and flour a tube or Bundt pan. Do not preheat oven.
  2. In a medium bowl, mix flour, baking powder and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.
  4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan.
  5. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
  6. Top with confectioners sugar or glaze.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

83
  1. 102 Ratings

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What didn't burn on the floor of my oven was delicious. Overflow was unavoidable. It must be explained that this recipe should be mixed by hand since an electric mixer (in my case 5qt Kitchen Ai...

This was the first pound cake I ever made and it turned out beautifully! I halved the recipe though cause after reading the reviews it seems that you get 2 cakes from the full amount of batter. ...

Excellent Recipe...mine was very moist and firm...the outside was just a little bit crusty and it turned out a beautiful light golden brown. It did take the full 90 minutes in my oven but I che...