My Mother'S Butter Chiffon Pound Cake
A light and fluffy chiffon pound cake with rich buttery flavor, perfect for celebrations or a delightful afternoon treat. Suitable for all occasions and sweet tooths.
Ingredients
Instructions
- Cream butter and 1 cup sugar thoroughly.
- Add beaten egg yolks to the creamed mixture.
- Sift the cake flour with baking powder and gradually add to the mixture.
- Beat egg whites until soft peaks form, gradually adding 3/4 cup sugar and beating until stiff.
- Gently fold the egg whites into the butter mixture.
- Pour the batter into a tube pan.
- Bake at 325°F (160°C) for about 50 minutes.
- Cool in the pan before removing.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming. Substitute half of the butter with applesauce for a healthier option. If you're out of cake flour, use all-purpose flour and remove 2 tablespoons for each cup you need. Make sure to fold the egg whites gently to maintain airiness in the batter.
Serving Suggestions
Serve slices of the butter chiffon pound cake with a dusting of powdered sugar or a dollop of whipped cream for added richness. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. This cake also pairs beautifully with Peanut Butter Cookies(Grandma Batty'S Recipe) for a fun dessert platter.
Storage & Reheating
Store leftover butter chiffon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy at room temperature. This cake also freezes well; wrap slices tightly in plastic wrap and place in a freezer bag.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Butter Chiffon Pound Cake contains roughly 294 calories, with 13g protein, 52g carbohydrates, and 4g fat. It is an excellent source of protein (27% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and vitamin C.
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 margarine instead of butter?
While margarine can be used, it may alter the flavor and texture of the cake. Butter provides a richness that margarine may not replicate. For the best results, stick with real butter.
Why is my cake dense?
A dense cake may result from overmixing the batter or not properly folding in the egg whites. Ensure the egg whites are beaten until stiff peaks form and gently incorporate them to keep the batter light and airy.
Can I add flavoring to the cake?
Absolutely! You can enhance the flavor of the cake by adding a teaspoon of vanilla extract or almond extract to the butter mixture. Citrus zest, such as lemon or orange, can also add a refreshing twist.
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).