|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This quatre quarts cake recipe makes a tender loaf, and features small, moist crumbs that hold together nicely for easy slicing and serving. This is the classic version of French pound cake, using only a touch of vanilla for subtle flavor. Feel free to sprinkle chopped nuts and dried fruit into the batter for your own delicious, signature cake recipe.
- 3 large eggs (separated)
- 3/4 cup granulated sugar
- 3/4 cup salted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
Steps to Make It
Gather the ingredients. Preheat oven to 350 F.
Butter a 10-inch bundt cake pan and set aside.
Beat the egg whites until stiff, glossy peaks form.
In a separate bowl, cream together the egg yolks, sugar, butter, and vanilla.
Stir in the vanilla and flour, and then carefully fold the egg whites into the batter.
Spoon the batter into the prepared pan and bake for 45 to 50 minutes, until it tests done.
Cool the pound cake in the pan for 10 minutes, shake it gently to loosen it, and then transfer the cake to a wire rack for complete cooling.