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Old Dominion Pound Cake

Old Dominion Pound Cake recipe image
This Old Dominion Pound Cake is a timeless dessert that delivers deep, buttery richness with a subtle bright note of lemon. The dense crumb is perfectly balanced by the addition of finely chopped walnuts, adding a delightful crunch to every slice. Made with creamed butter, sugar, and a careful folding of beaten egg whites, this cake achieves a tender yet substantial texture that holds up beautifully. It is an ideal centerpiece for afternoon tea, holiday gatherings, or as a comforting treat with a warm cup of coffee.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 99
Dietary: Vegetarian
Description
This Old Dominion Pound Cake is a timeless dessert that delivers deep, buttery richness with a subtle bright note of lemon. The dense crumb is perfectly balanced by the addition of finely chopped walnuts, adding a delightful crunch to every slice. Made with creamed butter, sugar, and a careful folding of beaten egg whites, this cake achieves a tender yet substantial texture that holds up beautifully. It is an ideal centerpiece for afternoon tea, holiday gatherings, or as a comforting treat with a warm cup of coffee.
Directions
  1. 1
    Preheat the oven to 350°F (175°C).
  2. 2
    Grease and flour a Bundt or tube pan thoroughly, ensuring all crevices are coated.
  3. 3
    Separate the eggs, placing yolks in one bowl and whites in a clean, dry mixing bowl.
  4. 4
    Sift together the flour, baking soda, and 1 1/4 cups of the sugar. Set aside.
  5. 5
    In the bowl of an electric mixer, cream the butter until smooth and well-aerated.
  6. 6
    Beat the flour-sugar mixture into the butter in three additions, mixing well after each.
  7. 7
    Beat in the lemon juice and vanilla extract until fully incorporated.
  8. 8
    Add the egg yolks one at a time, beating well until each yolk is fully absorbed before adding the next.
  9. 9
    In a separate clean bowl, beat the egg whites until frothy.
  10. 10
    Add the salt and cream of tartar to the egg whites and continue beating until soft peaks form.
  11. 11
    Gradually beat in the remaining 1 cup of sugar while continuing to beat until the mixture is glossy and holds stiff peaks.
  12. 12
    Fold the chopped walnuts into the flour-butter mixture gently.
  13. 13
    Gently fold the beaten egg whites into the batter in two or three additions, being careful not to deflate the mixture.
  14. 14
    Turn the batter into the prepared pan and smooth the top.
  15. 15
    Cut through the batter once or twice with a rubber spatula to break any large air bubbles.
  16. 16
    Bake for 1 to 1 1/2 hours, or until a knife inserted near the center comes out clean. Do not open the oven during the first hour of baking.
  17. 17
    Turn off the heat and let the cake sit in the hot oven for 15 minutes.
  18. 18
    Remove the cake from the oven and let it cool in the pan for 15 minutes.
  19. 19
    Invert the cake onto a wire rack to remove from the pan.
  20. 20
    Let the cake cool completely, then sprinkle lightly with confectioners' sugar.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 99kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 2.4g12%
Cholesterol 39mg13%
Sodium 60mg3%
Total Carbohydrate 10.4g4%
Dietary Fiber 0.4g2%
Sugars 5.8g
Protein 2.1g5%

* 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, old dominion, classic dessert, butter cake, lemon cake, walnut cake, bundt cake, christmas cake, tea cake, make ahead, traditional baking, rich dessert, egg whites, cream of tartar, holiday treat, afternoon tea, moist cake, confectioners sugar
Read it online: https://www.chefs-mate.com/recipe/old-dominion-pound-cake/