Mama'S White Mountain Cake
A light and fluffy white cake with delicate lemon flavor, perfect for celebrations or afternoon tea, offering a tender crumb and classic sweetness.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Sift flour, baking powder, and salt together.
- Add flour and milk alternately to the creamed mixture, beginning and ending with flour.
- Beat egg whites until stiff but not dry.
- Fold in lemon juice and beaten egg whites into the batter gently.
- Pour the batter into a greased and floured tube pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming with sugar, which creates a light texture. If you don't have skim milk, whole milk or even buttermilk can be used as substitutes. For added flavor, consider incorporating a teaspoon of vanilla extract. Make sure to sift the flour well to avoid lumps in the batter.
Serving Suggestions
This White Mountain Cake is delightful on its own but can be dressed up with fresh berries or a dusting of powdered sugar. It pairs beautifully with a scoop of ice cream, making it a perfect companion for desserts like Fruited Ice Cream Dessert. Consider serving it with a side of whipped cream for added indulgence.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S White Mountain Cake contains roughly 283 calories, with 12g protein, 58g carbohydrates, and 2g fat. It is an excellent source of iron (53% of the Daily Value) and protein (24% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 828mg per serving (36% 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 whole eggs instead of just egg whites?
Using whole eggs will change the texture and color of the cake, making it denser and yellowish. For the light, fluffy texture that characterizes this White Mountain Cake, it's best to stick with just the egg whites as specified.
What can I do if I don't have a tube pan?
If you don't have a tube pan, you can use a bundt pan or even two 9-inch round cake pans. Adjust the baking time accordingly; the round pans may bake faster, so check for doneness a few minutes earlier.
Can I freeze the White Mountain Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving.
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).