Jewish Pound Cake Recipe

Name: Jewish Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter; 2 c. sugar; 1 c. sour cream; 4 egg yolks; 3 c. cake flour; 1/2 tsp. salt; 2 tsp. baking powder; 1/4 tsp. baking soda; 1 tsp. vanilla; 4 stiffly beaten egg whites

Servings: persons

1
In a large bowl cream butter and sugar; add beaten egg yolks and sour cream.
2
Mix.
3
Sift all dry ingredients separately 3 times and add to mixture.
4
Mix thoroughly.
5
Add vanilla; mix.
6
Make sure egg whites are stiff.
7
Fold carefully into mixture.
8
Grease chiffon pan and lightly flour.
9
If desired, chop 1/2 cup pecans and layer bottom before adding mixture.
10
Bake at 350u00b0 for 1 hour. Remove from pan immediately.
11
Cool.

1958

kcal

Calories

Fat

264

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. butter, 2 c. sugar, 1 c. sour cream, 4 egg yolks, and more.

Yes, Jewish 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.

Jewish Pound Cake

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