Pound Cake Recipe

Pound Cake Recipe

1 ¼ cup egg whites

3 cups sifted all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 cups sugar

9 egg yolks

2 cups softened butter

2 teaspoons vanilla


Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan or two 9-inch by 5-inch by 3-inch loaf pans.

In a large bowl, let the egg whites warm to room temperature about 1 hour.

Sift the flour with the baking powder and salt; set aside. At high speed on electric mixer, beat the egg whites until foamy. Gradually beat in 1 cup of sugar, ¼ cup at a time, beating well after each addition. Continue beating until soft peaks form when beater is slowly raised.

In a large bowl, beat egg yolks at high speed with the remaining sugar, butter and vanilla until light and fluffy-about 5 minutes. On low speed, beat the flour mixture into the yolk mixture just until smooth and well combined. At low speed gradually beat in the egg whites just until blended, scraping the sides of the bowl occasionally.

Put the batter into the prepared pan(s). Bake the tube for 65 to 70 minutes and the loaves for 60 to 65 minutes or a tester comes out clean. Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool thoroughly on a wire rack. Serve plain or frost as desired. Cut into thin slices when serving.

Source: McCall's Cook Book, 1961

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