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Sweet: Pound Cake Recipe
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Butter||1 Cup (16 tbs), softened to room temperature (No Substitute)|
|Sugar||1 Cup (16 tbs)|
|Eggs||5 , separated|
|Vanilla extract/Orange extract / 1 tablespoon finely grated lemon rind||1 Teaspoon|
Calories 945 Calories from Fat 462
% Daily Value*
Total Fat 52 g80.8%
Saturated Fat 31 g154.8%
Trans Fat 0 g
Cholesterol 385.3 mg
Sodium 216.3 mg9%
Total Carbohydrates 106 g35.2%
Dietary Fiber 1.2 g4.9%
Sugars 50.9 g
Protein 14 g28.2%
Vitamin A 34.2% Vitamin C 0.01%
Calcium 5.7% Iron 35.1%
*Based on a 2000 Calorie diet
Line a 9"x5"x3" loaf pan with greased wax paper (let paper lop over rim about 1/2" to make removing cake easier).
Sift flour, salt, and nutmeg together and set aside.
Cream butter until light, then add sugar slowly, creaming until fluffy.
Beat egg yolks until thick and light, add to butter mixture, a little at a time, beating well after each addition.
Blend flour in gradually, then mix in vanilla and beat just until smooth.
Beat egg whites until soft peaks form and fold gently into batter.
Spoon into pan and bake 65-70 minutes until cake pulls slightly from sides of pan.
Cool upright in pan on a wire cake rack 30 minutes before slicing.