To be completely honest, I’m not much of a cake person. I love cookies, mousse, creme brûlée, pudding, and I will eat ice cream every day if I have it in the house–which is why it usually isn’t! My caveat for actually wanting to eat cake is if it has cream cheese icing (like spice cake or carrot cake) or if it’s served with fruit (angel cake with berries, pound cake with berries). This pound cake is wonderfully moist and decadent on its own, but my favorite way to serve it is with berries and some whipped cream. Enjoy!
What you need:
- 1 c. (2 sticks) unsalted butter, softened
- 2 c. cake flour (store-bought or homemade)
- 1 1/2 t. baking powder (store-bought or homemade)
- 1/8 t. salt
- 1/2 t. nutmeg, optional
- 1 c. sugar
- 5 eggs, separated*
- 2 t. vanilla (store-bought or homemade)
- 1 t. lemon or orange zest, optional
*You will be adding the yolks one at a time, so do not beat or stir them once separated.
- Medium mixing bowl
- Measuring cups and spoons
- Electric mixer
- Cooling rack
- One 9×5 loaf pan OR four mini loaf pans
Time: 1 1/2-2 hours (15-30 minutes prep, 75 minutes baking, cooling)
Freezeable: Yes. Wrap in wax paper and then in a plastic sealed bag.
Serves: 8-16, depending on your size slice!
Multiplying the recipe: I would mix each cake individually to make sure the beaten egg whites are mixed evenly without deflating the batter.
Preheat oven to 325F. Grease the loaf pan and set aside. In a large mixing bowl, whisk together flour, baking powder, salt, and nutmeg or zest, if using.
Cream the butter in the mixer bowl until smooth. Add the sugar 1/4 c. at a time until it’s well blended. Beat on medium until light and fluffy. Add the egg yolks, one at a time, beating until fully incorporated. Add vanilla and mix well.
Pour the sugar mixture into the large mixing bowl and fold lightly with the dry ingredients by hand. Do not beat or overmix. Clean the mixer paddle attachment and use to beat the egg whites until they create soft peaks. Once again, fold the eggs into the large mixing bowl lightly by hand, making sure that the egg whites are evenly incorporated.
Pour batter into the prepared pan. Bake for 75 minutes, or until a toothpick inserted in the top comes out clean. Cool in the pan for 5 minutes before removing to a cooling rack. Cool completely before slicing. Store at room temperature for 1-2 days, covered by wax paper.