Old Fashioned Pound Cake
Classic, buttery pound cake with a light, airy texture thanks to whipped egg whites; perfect for dessert, afternoon coffee, or as a heartfelt homemade gift.
Equipment
- Loaf pan or Bundt pan
- Mixing bowls
- Electric Mixer or Hand Mixer
- Measuring Cups and Spoons
- Spatula
Ingredients
Old Fashioned Pound Cake
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 5 large eggs, separated
- 1/4 tsp nutmeg optional, for subtle warm spice
- 1 tbsp lemon juice adds fresh, bright touch
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan well.
- Step 2: In a small bowl, whisk together the flour, baking powder, and baking soda.
- Step 3: In a clean bowl, beat the egg whites until stiff peaks form.
- Step 4: In a large mixing bowl, cream the softened butter until smooth and creamy. Gradually add sugar and beat until light and fluffy.
- Step 5: Beat the egg yolks lightly, then stir into the butter mixture along with the nutmeg.
- Step 6: Add the flour mixture in small batches, stirring gently after each addition. Do not overmix.
- Step 7: Gently fold in the stiff egg whites and lemon juice using a spatula to maintain the airy texture.
- Step 8: Stir in the vanilla extract.
- Step 9: Pour the batter into the prepared pan and smooth the top.
- Step 10: Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door frequently.
- Step 11: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For lighter cake, swap half the butter with sour cream or Greek yogurt. Try almond flour or almond extract for flavor variations. Store wrapped at room temperature for 2–3 days, refrigerate up to a week, or freeze for 3 months. Enjoy with tea, whipped cream, or fresh berries.