Basic Pound Cake

Basic Pound Cake

30
ANRI 0

"This is my own recipe for pound cake. In this recipe, I use three different kinds of sugar and a lot of vanilla extract. It tastes good fresh and hot and also is good the day after."
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Ingredients

1 h 30 m servings 120 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.
  2. In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.
  3. Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Reviews

30
  1. 38 Ratings

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Most helpful positive review

This is a very simple and very tasty cake. Even better the day after!!

Most helpful critical review

This recipe sounded great, but the overall flavor and consistency of the cake was not really like a pound cake.

This recipe sounded great, but the overall flavor and consistency of the cake was not really like a pound cake.

This is a very simple and very tasty cake. Even better the day after!!

Excellent cake Annie. Thanks for posting it for all to enjoy. From Andrea

Followed the recipe and this turned out so moist and spongy. Topped it with whip cream and fresh strawberries! Yum. Thanks.

I give it 5 stars with the following modifications...1/2 cup brown sugar, substitute cream for milk, add a teaspoon of almond extract and use a full cup or butter...it came out vey moist and yum...

Very Moist and delicious. Best Pound cake I've ever made or tasted.

Thanks for the recipe! I was looking for something quick and easy to whip up to take over to my parents house as a dessert, when served with strawberries, cream and ice-cream it was a hit! Didn'...

i made this in a springform pan and it was very good.

I tried this recipe a few weeks ago for the first time. I made it for someone, so I didn't get to taste it. Instead of making it in the loaf pans, I put it in a bunt pan. It was pretty short, so...