Grandma’s Pound Cake π°
Description: Dive into the nostalgia with this delightful Grandma’s Pound Cake recipe from lovewithrecipes.com. It’s a perfect treat for any occasion, bringing the warmth of homemade goodness to your table.
- Category: Dessert
- Keywords: Weeknight, Oven, < 4 Hours
Nutritional Information (per serving):
- Calories: 7301
- Fat Content: 418.1g
- Saturated Fat Content: 248g
- Cholesterol Content: 2879.6mg
- Sodium Content: 4781.7mg
- Carbohydrate Content: 786.9g
- Fiber Content: 13.7g
- Sugar Content: 404.7g
- Protein Content: 112.2g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | sticks of butter |
| 2 | cups of sugar |
| 9 | large eggs |
| 1 | pound of flour |
| 4 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon mace |
Instructions:
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Separate eggs. Begin by carefully separating the egg whites from the yolks. Place them in separate bowls, ensuring no traces of yolk mix with the whites.
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Prepare dry ingredients. In a large mixing bowl, sift together the flour, baking powder, salt, and mace. This step ensures even distribution and a light texture in your pound cake.
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Beat egg yolks. In another bowl, beat the egg yolks until they turn a pale, lemony color. Gradually add the sugar, continuing to beat until well combined. For an extra burst of flavor, consider incorporating a splash of lemon extract at this stage.
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Cream the butter. In a separate large bowl, cream together the butter until it’s smooth and fluffy. This step forms the base of your pound cake’s rich texture.
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Combine wet and dry ingredients. Slowly add the dry ingredients to the creamed butter, ensuring thorough mixing. Once combined, incorporate the egg and sugar mixture, blending until smooth and creamy.
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Fold in egg whites. In a separate clean bowl, whip the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the batter until just combined. This step adds lightness and airiness to your pound cake.
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Bake to perfection. Preheat your oven to 325Β°F (163Β°C). Pour the batter into a prepared loaf pan and smooth the top. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. Be sure to keep an eye on your cake; if the edges start to turn dark brown, it’s a sign it’s been in the oven for too long.
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Cool and serve. Once baked, allow the pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired, perhaps with a dollop of whipped cream or a dusting of powdered sugar for an extra special touch.
Indulge in the timeless delight of Grandma’s Pound Cake, a cherished recipe that’s sure to become a family favorite for generations to come. Enjoy every moist, buttery bite of this classic dessert, perfect for any occasion or simply as a sweet treat to brighten your day.
