Classic Homemade Pound Cake (Easy, Buttery Recipe)
Rich, buttery homemade pound cake that’s freezer friendly and perfect for shortcake, trifles, or serving with berries.
Equipment
Ingredients
- 1 cup butter
- 1 cup sugar 1 cup, 2 Tablespoons
- 5 cold egg yolks & egg whites
- 1 Tablespoon lemon juice (can also use lemon, banana or orange extracts)
- ¼ teaspoon nutmeg
- 2 cups flour
Instructions
- Preheat the oven to 325℉
- Cream the butter and sugar together.
- Separate the eggs and beat the egg yolks until they are lighter in color. Add into the bowl and mix.
- Add the lemon juice and nutmeg.
- Whip the egg whites until they have airated. Pour into batter and mix.
- Add the flour into the batter and mix just until incorporated.
- Spray the loaf pans with non stick spray.
- Fill the loaf pan and bake for 1 hour 15 minutes or until toothpick comes out clean.
Mini Loaf
- Spray mini loafs with non-stick spray.
- Fill about 2 cups per mini loaf and bake for 45 minutes or until toothpick comes out clean.
- Allow the loaf pans to cool and remove from the pans.
- Serve cooled with fresh berries and or berry sauce.