Perfect Pound Cake – a delicious recipe with egg whites, sugar, butter, egg yolks, flour, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg whites in large mixer bowl until soft peaks form. Add 6 tablespoons sugar gradually, beating until stiff peaks form. Cream remaining sugar and butter in large mixer bowl until light and fluffy.
2
Add egg yolks; beat well.
3
Sift flour 3 times.
4
Mix vanilla with half and half in small bowl.
5
Add to creamed mixture alternately with flour, beating well after each addition.
6
Beat at low speed for 10 minutes.
7
Add egg whites by tablespoonfuls, stirring vigorously.
8
Pour into lightly greased 10-inch tube pan. Bake at 300u00b0 for 1 3/4 hours.
9
Invert pan onto wire rack.
10
Cool in pan for several minutes.
11
Loosen edges.
12
Remove to serving plate. Yield:
13
16 servings.
2806
kcal
Calories
143
g
Fat
315
g
Carbs
74
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: 8 egg whites, 2 2/3 c. sugar, 2 c. butter, softened, 8 egg yolks, well beaten, and more.
Yes, Perfect 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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