The rich and buttery pound cake from this easy recipe keeps fresh for many days.

Earl
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. Sift together flour and baking powder.

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  • In a large mixing bowl, cream the sugar and butter. Beat in the egg yolks. Beat in flour mixture. Stir in the vanilla and lemon extracts.

  • In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts

306.8 calories; 4.9 g protein; 33.1 g carbohydrates; 126 mg cholesterol; 176.5 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2009
This is definitely a classic pound cake recipe. I followed the recipe exactly and baked it in a 9x5 inch glass baking dish. Mine took 1 hour and 10 minutes with no raw center. It was light fluffy and moist. It's perfect for stawberry shortcake and the slices freeze well. Be sure to whip the egg whites until they form stiff white peaks - it makes a difference. I couldn't believe how light and fluffy my pound cake turned out because of it. Read More
(28)

Most helpful critical review

Rating: 1 stars
06/04/2010
Turned out extremely dry. Read More
(3)
17 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
10/09/2009
This is definitely a classic pound cake recipe. I followed the recipe exactly and baked it in a 9x5 inch glass baking dish. Mine took 1 hour and 10 minutes with no raw center. It was light fluffy and moist. It's perfect for stawberry shortcake and the slices freeze well. Be sure to whip the egg whites until they form stiff white peaks - it makes a difference. I couldn't believe how light and fluffy my pound cake turned out because of it. Read More
(28)
Rating: 5 stars
10/09/2009
This is definitely a classic pound cake recipe. I followed the recipe exactly and baked it in a 9x5 inch glass baking dish. Mine took 1 hour and 10 minutes with no raw center. It was light fluffy and moist. It's perfect for stawberry shortcake and the slices freeze well. Be sure to whip the egg whites until they form stiff white peaks - it makes a difference. I couldn't believe how light and fluffy my pound cake turned out because of it. Read More
(28)
Rating: 4 stars
06/27/2008
This is one of the better basic pound cakes I have had on this site. A lot of complaints about dryness, well if you use butter, beat thoroughly and only beat egg whites until they hold soft peaks it should not be dry. Actually it tastes better after it sits a day. Thanks for submitting. Read More
(17)
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Rating: 5 stars
10/14/2009
I love this cake!! this is my first attempt at making pound cake and I'm happy to say it turned out perfect. I followed the recipe exactly and yes the egg whites must be whipped to form soft peaks don't leave out any of the steps and you will be happy with the results. I used a Pyrex 8x4 loaf pan and baking time was 1 hour and 20 minutes just make sure you test it by inserting a toothpick in the center of the cake and if it comes out clean then you can be sure the center is not raw. This cake is delicious thank you for the recipe!! Read More
(11)
Rating: 5 stars
07/03/2007
This came out lovely! I am using it for Baked Alaska so I used a pie pan in place of the loaf pan. For the size change only a 40 minute baking time was needed. Thank you!!! (any first timers like me should not be alarmed at thickness of batter) Read More
(7)
Rating: 5 stars
08/11/2009
This cake was amazing! Def. a family favorite because it is so light and fluffy -- BUT you might need to bake it a little bit longer 'cause the middle of mine was barely cooked! But overall a wonderful find! Read More
(6)
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Rating: 5 stars
03/11/2006
so yummy Read More
(4)
Rating: 5 stars
06/07/2010
I have made this pound cake many times and it has always tasted great! Something that you might want to do though is add a little lemon and orange zest(1 tsp). It makes the the cake taste even better! Read More
(3)
Rating: 1 stars
06/04/2010
Turned out extremely dry. Read More
(3)
Rating: 1 stars
03/29/2010
I followed the directions exactly because I was giving it as a present. Seems kind of dry and bland...not very special at all. I had high hopes because of the high star rating but was disappointed. Read More
(3)