Rich Pound Cake
A light, fluffy pound cake with rich egg whites and buttery flavor, perfect for celebrations or as a delightful dessert for all occasions.
Ingredients
Instructions
- In a large bowl of an electric mixer, let the egg whites warm to room temperature, about 1 hour.
- Preheat the oven to 350°F (175°C).
- Grease and lightly flour a 10-inch tube pan.
- Sift the flour with baking powder and salt; set aside.
- Beat the egg whites until foamy at high speed with an electric mixer.
- Gradually beat in 1 cup of sugar, 1/4 cup at a time, beating after each addition.
- Continue beating until soft peaks form when the beater is slowly raised.
- In a separate large bowl, beat the egg yolks with the remaining sugar until thick and pale.
- Cream the softened butter or margarine until smooth, then gradually add to the egg yolk mixture.
- Fold in the sifted flour mixture gently, then fold in the beaten egg whites.
- Add vanilla extract and fold until just combined.
- Pour batter into prepared pan.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Dust with confectioners sugar before serving if desired.
Tips & Substitutions
For the best texture, ensure your egg whites are at room temperature before beating; this will help achieve maximum volume. If you're short on time, you can use an electric mixer to speed up the process of creaming the butter and sugar. For a twist, consider adding lemon zest or almond extract to enhance the flavor.
Serving Suggestions
This rich pound cake is delightful on its own, but you can elevate it by serving with a scoop of Pecan Ice Cream or drizzling with a warm chocolate sauce. It also pairs beautifully with a cup of tea or coffee, making it a wonderful treat for afternoon gatherings.
Storage & Reheating
Store the rich pound cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Pound Cake contains roughly 2149 calories, with 17g protein, 248g carbohydrates, and 123g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (41% of the Daily Value), and dietary fiber (40% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 994mg per serving (43% 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 substitute the butter with a different fat?
Yes, you can substitute the butter with margarine or even a vegetable oil for a dairy-free version. However, using butter will yield a richer flavor and texture, so consider this when choosing your substitute.
What can I do if my egg whites don't whip up properly?
If your egg whites aren't whipping up, make sure your mixing bowl and beaters are completely clean and free from any grease. Additionally, ensure that no yolk has mixed in with the whites, as any fat will prevent them from achieving volume.
How can I tell when the pound cake is done baking?
The pound cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Other signs include a slight spring back when gently pressed and the cake pulling away from the sides of the pan.
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).