Grandma’s Pound Cake
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, buttery old-fashioned pound cake recipe yielding two delicious loaves. Baked to golden perfection with rich texture and delicate crumb.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hour | None | 16 servings |
🔪 Key Equipment
- Mixing bowl
- Electric mixer
- Loaf pans
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cubes | Butter | Softened |
| 1 1/2 cups | Sugar | Granulated |
| 2 cups | Cake Flour | Sifted |
| 8 | Egg Yolks | Separated |
| 8 | Egg Whites | Separated |
| to taste | Flavoring | Extract of choice |
Instructions
Step 1: Mixing the Batter
- Cream the 3 cubes butter and 1 1/2 cups sugar together until light and fluffy.
- Beat in the 8 egg yolks.
- Alternately add the sifted 2 cups cake flour and your choice of flavoring, mixing just until combined.
Step 2: Folding and Baking
- In a separate bowl, beat the 8 egg whites until stiff peaks form, then gently fold them into the batter.
- Pour the batter into greased loaf pans.
- Bake at 325°F for 1 hour, or until a wooden pick inserted in the center comes out clean and the top is golden brown.
💡 Make-Ahead & Storage: Store tightly wrapped at room temperature for up to 3 days, or freeze the baked loaves for up to 2 months.
Original Recipe Scan
