Pound Cake – a delicious recipe with butter, sugar, flour, eggs, coffee cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Separate eggs.
2
Whip the egg whites and add 6 level tablespoonfuls of sugar while beating.
3
Place this mixture in the refrigerator until the rest of the cake is mixed.
4
Cream the butter, gradually, and the rest of the sugar and whip until light. Add egg yolks about 2 at a time, beaten well after each addition. Add flour and cream alternately.
5
Whip until the mixture is as light as possible, and it takes a few minutes on the electric mixer or longer by hand.
6
(I use the electric mixer on low speed for 10 minutes.)
7
Then with mixer on low speed, whip in egg whites only long enough to mix well.
8
Pour batter into greased tube pan 10 inches in diameter and 4 inches deep.
9
Bake as you would an angel food.
10
Bake for 1 hour and 25 minutes at 300u00b0.
11
This cake is supposed to fall which makes it better.
2590
kcal
Calories
125
g
Fat
324
g
Carbs
49
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 6 ingredients. The key ingredients include: 1 lb. butter (a sweet butter is best), 2 2/3 c. sugar (this is slightly more than a lb., makes better), 3 1/2 c. sifted flour (this is a little less than a lb.), 8 medium-sized eggs, and more.
Yes, 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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