Six Egg Pound Cake

Six Egg Pound Cake

84

"This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 524 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • 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

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

84
  1. 103 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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. ...

Most helpful critical review

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...

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...

The best fool-proof, versatile cake recipe I've ever used, and I've tried a lot of them. You really can't screw this up if you follow the recipe properly. As for it rising too much, I've never h...

I've made this one about 10 times. It's a great pound cake! A LARGE tube pan does nicely with no overflow. Sometimes I add some thing different, extra sugar, lemon extract, almond extract, fo...

This cake was soooooooooooooo delicious. I started out just baking one for a neighbor as a thank you gift. But it turned out so good and had my home smelling just as good, my husband had me to m...

A delicious cake that is easy to make and not too heavy. When I put the mix in my 10 inch bundt pan it almost filled it t the top. I was worried about it overflowing so i tapped it on the counte...

I have baked this cake several times now.It is so far the best pound cake I have baked. I just finished baking again with half the recipe and it still turned out great tasting. Awesome recipe or...

Good basic pound cake. The outside of it came out slightly crisp and sweet, and the inside was very moist. It raises very high so be careful. I took the advice of another on here and used a c...