Jewish Pound Cake
A moist, buttery Jewish pound cake with rich vanilla flavor, perfect for holidays or everyday indulgence, offering a tender crumb and satisfying sweetness.
Ingredients
Instructions
- In a large bowl, cream butter and sugar; add beaten egg yolks and sour cream and mix.
- Sift all dry ingredients separately three times and add to the mixture.
- Mix thoroughly.
- Add vanilla and mix.
- Ensure egg whites are stiffly beaten.
- Fold egg whites carefully into the mixture.
- Grease a chiffon pan and lightly flour it.
- Optional: chop 1/2 cup pecans and layer them at the bottom before adding the batter.
- Bake at 350°F for 1 hour.
- Remove from the pan immediately and cool.
Nutrition & Diet Analysis (per serving)
706
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Egg
Wheat/Gluten
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).
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).