Grandma's Original Pound Cake

After resurrecting this recipe when Mom almost lost it, it's a long-time family favorite. Similar to many "old time" recipes but with many fewer eggs and separating and folding in the egg whites to lighten the texture. But this is NOT a dry cake, and so full of flavor it can stand alone on the plate! ENJOY!

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Heat oven to 350 degs. Grease a tube pan or bundt pan.
  • In mixing bowl, cream butter and sugar. Add egg yolks and lemon rind.
  • Sift together flour and baking powder and add to creamed mixture alternating with milk.
  • In separate bowl, beat egg whites and salt until stiff. Mix some of whites into batter, and then fold batter into remaining whites.
  • Pour into pan and bake for 30-45 mins, until it tests as done.
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@wyomugs
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@wyomugs
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"After resurrecting this recipe when Mom almost lost it, it's a long-time family favorite. Similar to many "old time" recipes but with many fewer eggs and separating and folding in the egg whites to lighten the texture. But this is NOT a dry cake, and so full of flavor it can stand alone on the plate! ENJOY!"
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  1. wyomugs
    After resurrecting this recipe when Mom almost lost it, it's a long-time family favorite. Similar to many "old time" recipes but with many fewer eggs and separating and folding in the egg whites to lighten the texture. But this is NOT a dry cake, and so full of flavor it can stand alone on the plate! ENJOY!
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