Pound Cake
Updated Nov. 29, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups sweet butter at room temperature, plus butter for greasing cake pan
- 1½cups sugar
- 9eggs, separated
- 2tablespoons brandy
- 1teaspoon vanilla
- 4½cups cake flour, sifted
- ½teaspoon salt
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Preparation
- Step 1
Preheat oven to 325 degrees.
- Step 2
With an electric mixer, cream the butter with the sugar until it is fluffy. Add egg yolks one at a time while mixing at medium-high speed; blend well. Stir in brandy and vanilla.
- Step 3
Mix the flour and salt. Sift this into the butter-egg mixture, and blend well.
- Step 4
Beat egg whites until stiff. Fold whites into the batter with a rubber spatula. Pour this into a buttered 10-inch cake pan, or two smaller ones.
- Step 5
Bake for one hour, or until the cake pulls away from the sides of the pan and a knife inserted into the middle comes out clean. Cool on a rack.
Private Notes
Comments
I followed the recipe exactly except I used cognac instead of brandy. But the final step before baking was the undoing of the cake. In that step you're supposed to blend in the egg whites with a spatula. I did the best I could but it seemed that the egg whites refused to fully merge with the batter. The batter looked like congee. I baked it for 45 minutes. Upon cutting it, it became apparent where the egg whites were vs the rest of the batter. It's quite good except for the egg white weirdness
I made this recipe a second time. This time I beat the egg whites with the electric beater and this time the cake came out beautifully
I agree about weighing the ingredients for this recipe. Also spooning the flour into the measuring cup then leveling off is more accurate than the scoop method. Beating the batter too long will make the cake tough and dense since you activate more gluten. Don't decrease the sugar too much as that what makes the cake tender.
Turned out stodgy and dense. I omitted the alcohol - but followed the recipe exactly otherwise. The batter was very thick. Perhaps weighing flour would have been better than using cups, as I suspect I had too much flour.
I’m not sure why the egg whites need to be beaten? The batter was not pourable and the egg whites were not folded in at all. I had to work hard to incorporate the egg whites into a cookie dough like base. Strange batter.
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