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Yellow Pound Cake

Read Reviews (82)

"Pound cakes do not need icing, and always taste great either way." — Carol

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Original recipe makes 1 tube cake Change Servings

2 2/3 cups white sugar
2 cups butter
8 eggs

8 tablespoons milk
1 teaspoon vanilla extract
3 1/2 cups cake flour

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Directions

Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.
Bake for 90 minutes at 325 degrees F (165 degrees C).

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The recipe turned out great for me, a first time baker @38yrs.old,but i think it called for too many eggs. The first one I baked was good, but the second one could have won a prize. I used 6 eggs instead and used margarine instead of butter.

—yevette

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Most Helpful Critical Review

Mar 21, 2004

The batter was SOOO buttery. I knew this cake would be like heaven. I followed the recipe to the letter(except the bake time. It was done in about half the time). However, when I ate it after baking, it tasted more like cooked eggs. I really did not taste any butter. I think it was a waste of my egg and butter supply. Sorry, but I would not make this again.

—DEMMERICH1

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95 Ratings

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Jan 05, 2008

A beautiful pound cake that would make Grandmother proud! I followed recipe as directed and it was beautiful. My Mother-in-law said it was better than her Mother made and she made the best!

—Lori Anne

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Jun 26, 2008

PERFECT! I made this in a large 9x13 rectangle pan, 60 mins at 325. Not too sweet nice sponge texture great with whipped cream and strawberries made this for Canada weekend HUGE HIT!

—MISSCANADA

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Mar 25, 2005

Great recipe and so easy to make. The only thing I ommited were the eggs. The cake will rise without them. I would recommend to this anyone. This is even Great for Kids or Adults who have allergic reactions to eggs.

—PARKER7586

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Nov 05, 2006

Followed ingredients and directions. VERY dry. Will not make again.

—SAM1960

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Sep 30, 2004

This is a FANTASTIC cake! A very heavy and sweet cake. It needs no icing! Will always be in my recipe book! A must have! Thank You Carol!

—NIBU

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Mar 07, 2007

Great, with a capital G! My children said that it was just yummy!

—Hannah

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Nutrition

Calories
556 kcal
28%

Carbohydrates
66.7 g
22%

Cholesterol
191 mg
64%

Fat
29.6 g
46%

Fiber
0.6 g
2%

Protein
7.1 g
14%

Sodium
231 mg
9%

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

Nutritional Information

Yellow Pound Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 556
Calories from Fat: 267

% Daily Value *
Total Fat 29.6g 46 %
Saturated Fat 17.7g 88 %
Cholesterol 191mg 64 %
Sodium 231mg 9 %
Potassium 98mg 3 %
Total Carbohydrates 66.7g 22 %
Dietary Fiber 0.6g 2 %
Protein 7.1g 14 %
Sugars 38.9g
Vitamin A 19 %
Vitamin C < 1 %
Calcium 5 %
Iron 32 %
Thiamin 34 %
Niacin 31 %
Vitamin B6 4 %
Magnesium 4 %
Folate 45 %

* 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.