Pound Cake I Recipe - Allrecipes.com
Pound Cake I Recipe
  • READY IN hrs

Pound Cake I

Recipe by  

"The rich and buttery pound cake from this easy recipe keeps fresh for many days."

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Ingredients Edit and Save

Original recipe makes 1 loaf cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. Sift together flour and baking powder.
  2. In a large mixing bowl, cream the sugar and butter. Beat in the egg yolks. Beat in flour mixture. Stir in the vanilla and lemon extracts.
  3. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2009

This is definitely a classic pound cake recipe. I followed the recipe exactly and baked it in a 9x5 inch glass baking dish. Mine took 1 hour and 10 minutes with no raw center. It was light, fluffy, and moist. It's perfect for stawberry shortcake and the slices freeze well. Be sure to whip the egg whites until they form stiff white peaks - it makes a difference. I couldn't believe how light and fluffy my pound cake turned out because of it.

Most Helpful Critical Review
Feb 11, 2009

I don't know what I did wrong, because I followed the instructions in this recipe step by step, but the middle of my cake came out raw.


14 Ratings

Jun 27, 2008

This is one of the better basic pound cakes I have had on this site. A lot of complaints about dryness, well if you use butter, beat thoroughly and only beat egg whites until they hold soft peaks it should not be dry. Actually it tastes better after it sits a day. Thanks for submitting.

Oct 14, 2009

I love this cake!! this is my first attempt at making pound cake, and I'm happy to say it turned out perfect. I followed the recipe exactly, and yes, the egg whites must be whipped to form soft peaks, don't leave out any of the steps, and you will be happy with the results. I used a Pyrex 8x4 loaf pan, and baking time was 1 hour and 20 minutes, just make sure you test it by inserting a toothpick in the center of the cake, and if it comes out clean then you can be sure the center is not raw. This cake is delicious, thank you for the recipe!!

Jul 03, 2007

This came out lovely! I am using it for Baked Alaska so I used a pie pan in place of the loaf pan. For the size change only a 40 minute baking time was needed. Thank you!!! (any first timers, like me, should not be alarmed at thickness of batter)

Aug 11, 2009

This cake was amazing! Def. a family favorite because it is so light and fluffy -- BUT you might need to bake it a little bit longer 'cause the middle of mine was barely cooked! But overall a wonderful find!

Mar 11, 2006

so yummy

Jun 07, 2010

I have made this pound cake many times, and it has always tasted great! Something that you might want to do though is add a little lemon and orange zest(1 tsp). It makes the the cake taste even better!


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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