Pound Cake I

Pound Cake I

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

1 h 30 m servings 307 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 176 mg
  • 7%

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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  • Prep

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  • Ready In

  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.

Reviews

Read all reviews 13
  1. 15 Ratings

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Most helpful positive review

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, f...

Most helpful critical review

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.

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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, f...

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 pe...

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 sof...

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, li...

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 w...

so yummy

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 ...

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.

Turned out extremely dry.

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