Aunt Alice'S Pound Cake
A rich and buttery pound cake with classic vanilla flavor, perfect for special occasions or teatime indulgence, appealing to cake lovers seeking moist, dense textures.
Ingredients
Instructions
- Separate the eggs; whip the egg whites until stiff peaks form.
- Gradually add 6 level tablespoons of sugar while beating the egg whites.
- Place the whipped egg whites in the refrigerator until the rest of the cake batter is prepared.
- Cream the butter until soft; gradually add the remaining sugar and beat until light and fluffy.
- Add egg yolks about 2 at a time, beating well after each addition.
- Alternately add sifted flour and cream to the mixture, beginning and ending with the flour.
- Whip until the mixture is as light as possible, using low speed on an electric mixer.
- With the mixer still at low speed, gently fold in the whipped egg whites until well combined.
- Pour the batter into a lightly greased 10 x 4-inch tube pan.
- Bake at 300°F (150°C) for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature and whip the egg whites until very stiff. If you don't have White Lily flour, substitute with cake flour for a tender crumb. To enhance flavor, consider adding a teaspoon of almond extract along with the vanilla. Be patient while folding in the egg whites to maintain the airy quality of the batter.
Serving Suggestions
Serve slices of Aunt Alice's Pound Cake plain or topped with fresh berries and a dollop of whipped cream for a delightful dessert. It pairs beautifully with Evelyn's Strawberry Jello Salad for a colorful and delicious spread. Alternatively, enjoy it with a cup of tea or coffee for a cozy afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw at room temperature, then warm slices briefly in the microwave or oven for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Alice'S Pound Cake contains roughly 1102 calories, with 20g protein, 226g carbohydrates, and 16g fat. It is an excellent source of vitamin C (65% of the Daily Value), protein (40% of the Daily Value), and calcium (38% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 577mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why is my pound cake dense?
A dense pound cake may be due to overmixing the batter or not properly incorporating the egg whites. Make sure to fold the egg whites gently to retain air, and avoid overbeating the batter after adding the flour.
Can I use a different type of flour?
You can substitute all-purpose flour if White Lily flour is unavailable, but the texture may be slightly denser. For a lighter cake, consider using cake flour, which will yield a tender and fluffy pound cake.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, continue baking and check again after a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).