The flavor of pound cakes is always excellent without icing.
| Servings: | 14 |
| Yield: | 1 tube cake |
Ingredients
- 2 ⅔ cups white sugar
- 2 cups butter
- 8 eggs
- 8 tablespoons milk
- 1 teaspoon vanilla extract
- 3 ½ cups cake flour
Instructions
- Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
- In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.
- Bake for 90 minutes at 325 degrees F (165 degrees C).
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 177 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 18 g |
| Sodium | 231 mg |
| Sugars | 39 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was so easy to follow… Outcome is awesome…
Based on previous reviews, I used only 6 eggs. I found it a bit on the dry side so I made a glaze of milk and powdered sugar. Decent recipe.
This cake is delicious and if done properly the texture is awesome. The only complaint is that with the time given its slightly too done. Maybe 15-20min would be better. We also originally wanted no glaze but seeing it was a little too dry on the outside so the glass helped with that.
Just made a slight change since I ran out of eggs so instead of 8, I only used 7 and since I don’t have any cake flour too, I did the cornstarch/all purpose flour remedy. Photo doesn’t do much justice but the cake is heavenly! I’ll probably add some dried fruits one day or add some lemon zest. Sugar used was from 2 2/3 down to 2 cups only. Just my preference as I’m not much into really sweet cakes… thanks for sharing!!!!
I wanted to add a return but couldn’t – have to finish the review here. Despite difficulties getting it to mix well and the crust being a bit odd, it was a lovely moist cake. I have made a few adjustments to my second try…5 eggs, a little less sugar and flour, a little more milk, and added the whites in the mixer at the end instead of hand folding. The batter ended up much more workable and also much larger (I suppose better egg white results?), so I think this will be the ticket. Oh since I cut out three eggs I also added about 1/2t baking powder.
I have made this cake number of times. I did make a change by putting a suger glaze on top of the cake. When I served the cake I would put a slice of cake with strawberries glaze on the side. The people just loved it.
This is a great recipe! It came out golden brown and fluffy. Tastes great too! The only change we had to make was we didn’t have a tube pan so we just used two loaf pans.
OMG! I’m sorry to review without trying . but I just feel I need to make a comment. People are reviewing this and complaining, without even trying. It is supposed to be pottery poundcake is supposed to have a pound of butter. It’s not meant to be fat free or healthy .i rely heavily on these reviews when trying new recipes.
I cut back on the eggs from 8 to 6,I like butter but the batter was wayyyy to buttery and I some vanilla flavoring to the batter as well it turned out pretty good.
This pound cake is DELICIOUS!! It is light and fluffy. It tastes great with homemade glaze. I give this recipe a THUMBS UP!!
I can’t say for this recipes exact ingredients; but halfway into beating the whites I realized I didn’t have enough butter. I had one stick of butter so I substituted 1 cup of sour cream and 2 bananas. I added 1/4 of cake flour, 1/4 cup of spiced rum and maple extract. Baked in a 9×13 pan for 65 minutes. It turned out surprisingly amazing! With 3/4 of the amount of butter called in the recipe I call this “healthy”. I wonder how good it would be with all of that butter tho… will definetly make this again
I cooked this cake in a 9×13 pan with 6 eggs, and I accidentally burnt the outer layer of the cake, and I think the burnt part might actually be the best part! Delicious cake, phenomenal recipe, just cut down on the eggs.
Great as a coffee cake! I added some nutmeg and almond extract came out wonderful. Thx
I made it per the direction. a little dry and too many eggs for me.
I made it per the direction. A little dry, but too eggy for me.
I followed the recipe to the letter. I made it for the kids in my church, but used food colour to swirl the inside. Fantastic, Amazing, Yummy. I am repeating the experience next week. Thank you
Very sweet. Similar to vanilla cake.
At first I thought it my family would not like it because it was so dense, but family and neighbors demolished it and asked for more! I added more vanilla and almond extract, and i will add a tiny smidgen of leavening to my next cake to lighten it up ever so slightly…It definitely grows on you…
Too many eggs and unnecessary steps that did not make the cake taste like anything I would serve guests. Definitely will not use this recipe again.
Soooooo Devine !! My husband loves this He dips a slice in his morning coffee!!
Absolutely delicious. I was kinda confused with folding the eggs, but it came out okay. It’s really great with a cream cheese spread.