For an extra moist cake, brush the cooled cake with a simple syrup made from equal parts sugar and water, heated until the sugar dissolves. Ensure all ingredients are at room temperature for optimal mixing and a smoother batter. To prevent the cake from sticking, use a non-stick baking spray with flour, in addition to greasing and flouring the pan.
Yellow Pound Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING14 People
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VIEWS361
This Yellow Pound Cake is a timeless classic, offering a rich and buttery flavor with a tender crumb. Perfect on its own or paired with fresh berries and a dollop of whipped cream, it's a delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Cholesterol177 mg
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Fiber1 g
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Protein7 g
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Saturated Fat18 g
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Sodium231 mg
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Sugar39 g
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Fat30 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 325°F (165°C). Generously grease and flour a large tube pan. (5 minutes)
02 Step
Recipe View Separate the eggs, placing the whites in a clean, dry bowl and the yolks in a separate large bowl. (5 minutes)
03 Step
Recipe View Using an electric mixer, beat the egg whites until stiff peaks form. Set aside. (5-7 minutes)
04 Step
Recipe View In the large bowl containing the egg yolks, cream together the softened butter and sugar until light and fluffy. (8-10 minutes)
05 Step
Recipe View Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the milk and vanilla extract. (3-5 minutes)
06 Step
Recipe View Gradually add the cake flour, one cup at a time, mixing until just combined. Be careful not to overmix. (3-5 minutes)
07 Step
Recipe View Gently fold in the stiffly beaten egg whites into the batter in three additions, until just combined. Be careful not to deflate the egg whites. (5-7 minutes)
08 Step
Recipe View Pour the batter into the prepared tube pan and spread evenly. (2 minutes)
09 Step
Recipe View Bake for 90 minutes, or until a wooden skewer inserted into the center comes out clean. (90 minutes)
10 Step
Recipe View Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. (20 minutes)
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RECIPE REVIEWS
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Lazaro Leannon
Apr 22, 2025This recipe is fantastic! The cake turned out perfectly moist and delicious. Everyone loved it!
Sheldon Mayert
Apr 5, 2025Great recipe! My family asks for this cake all the time. I sometimes add a lemon zest for an extra zing.
Holly Greenfelder
Mar 2, 2025I followed the recipe exactly, and the cake was a huge hit. The folding technique is key to keeping it light and airy.