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.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until they form stiff peaks before folding them into the batter. If you're out of cake flour, you can substitute with all-purpose flour; just use 2 3/4 cups of all-purpose flour with 1/4 cup of cornstarch to mimic the tenderness of cake flour. Adding a touch of lemon zest can enhance the flavor.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with Satiny Beige Icing for an extra touch of sweetness. Serve it alongside fresh berries or a scoop of whipped cream for a delightful dessert. It also makes a lovely accompaniment to afternoon tea or coffee.
Storage & Reheating
Store leftover Jewish Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last up to three months. To reheat, slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Pound Cake contains roughly 301 calories, with 4g protein, 35g carbohydrates, and 1g fat. It is a good source of calcium (12% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% 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
Can I use a different type of flour?
While cake flour is recommended for its light texture, you can use all-purpose flour as a substitute. To achieve a similar effect, combine 2 3/4 cups of all-purpose flour with 1/4 cup of cornstarch. This will help keep the cake tender and fluffy.
What can I do if my cake doesn't rise?
If your cake doesn't rise, it could be due to expired baking powder or baking soda. Always check the freshness of these leavening agents. Additionally, make sure not to overmix the batter after adding the dry ingredients, as this can lead to a dense cake.
How can I enhance the flavor of the cake?
To enhance the flavor of your Jewish Pound Cake, consider adding a teaspoon of almond extract along with the vanilla. You can also incorporate citrus zest, like lemon or orange, for a refreshing twist that complements the richness of the cake.
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).