Colombian Pound Cake – a delicious recipe with unsalted butter, sugar, eggs, brandy, vanilla, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat the oven to 325 degrees.
2
Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
3
Add the egg yolks, one at a time, continuing to beat on medium-high speed.
4
Stir in brandy and vanilla and mix well.
5
Sift the flour and salt together into the butter/egg mixture and blend very well.
6
Beat the egg whites until stiff and dry.
7
Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
8
Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
9
Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
10
Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
11
Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
12
Cool on a rack.
1921
kcal
Calories
116
g
Fat
181
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups unsalted butter, softened (plus more for the pan), 1 1/2 cups sugar, 9 eggs, separated, 2 tablespoons brandy, and more.
Yes, Colombian Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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