Old Fashioned Pound Cake

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Servings: 18 Difficulty: Advanced
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Classic buttery cake with tender crumb and bright citrus notes
Old Fashioned Pound Cake recipe image
Old Fashioned Pound Cake recipe image
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Old Fashioned Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 18 Calories: 846.0

Description

This classic Old Fashioned Pound Cake is a timeless dessert featuring a rich, buttery crumb enhanced with fresh lemon zest and warm nutmeg. The traditional method of creaming butter and sugar, then folding in whipped egg whites, creates an incredibly light and tender texture that contrasts beautifully with the dense, moist interior. It is an ideal centerpiece for afternoon tea, holiday brunches, or as a comforting treat with a cup of coffee. Simple, elegant, and deeply satisfying, this cake relies on high-quality ingredients and careful technique to deliver a nostalgic flavor profile that feels both luxurious and homey.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (165ðC). Grease two 10x5x3 inch loaf pans, line the bottoms with parchment paper, and grease again.
  2. Sift the cake flour and baking powder together three times to ensure they are light and aerated.
  3. In a large bowl, combine the softened butter, lemon rind, and nutmeg. Beat with a wooden spoon or electric mixer until the mixture is fluffy and creamy.
  4. Gradually add 1 3/4 cups of the sugar to the butter mixture, beating continuously until light and fluffy.
  5. In a separate clean bowl, beat the egg yolks until they are light in color and thick enough to fall from the beater in a heavy, continuous stream.
  6. Add the beaten egg yolks to the butter mixture and beat thoroughly until well combined.
  7. In another clean bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup of sugar, 2 tablespoons at a time, beating after each addition until the whites form stiff peaks that stand up but are not dry.
  8. Stir 1/3 of the sifted flour mixture into the butter mixture with a spatula.
  9. Gently fold in 1/2 of the beaten egg whites.
  10. Repeat the process, adding the remaining flour mixture and then the remaining egg whites, folding gently but thoroughly after each addition to maintain airiness.
  11. Divide the batter evenly between the prepared loaf pans.
  12. Bake for 1 hour and 20 minutes, or until a wooden toothpick inserted into the center comes out clean.
  13. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 846.0kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 262.8mg11%
Total Carbohydrate 183.5g62%
Dietary Fiber 4.1g17%
Sugars 0.3g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pound cake, lemon cake, butter cake, classic dessert, nutmeg, egg whites, baking, tea time, brunch, homemade cake, traditional recipe, fluffy cake, moist cake, afternoon tea, vanilla cake, loaf cake, comfort food, dessert recipe, citrus zest, old fashioned, baked goods
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