Aunt Pauline's Pound Cake
Equipment
- 1 bundt pan or angel food cake pan
Ingredients
- 4 eggs separated at room temp
- 1 cup butter at room temp
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk at room temp
Instructions
- Be sure to read the recipe notes below!
- Preheat oven to 350°. Grease a bundt/angel food pan and set aside.
- In a stand mixer with the whisk attachment, beat the egg whites until fluffy and a stiff peak forms. Set aside in a separate bowl.
- In the stand mixer with the paddle attachment, cream the butter, granulated sugar, and powdered sugar on medium speed until light and fluffy. Add egg yolks and vanilla extract and mix on slow until combined.
- In a separate bowl, add flour, baking powder, and salt and mix together.
- Add flour mixture and milk, alternately, to the creamed butter and sugar mixture.
- Add ½ of the beaten egg whites to the batter and fold in by hand. Once fully incorporated, add the second ½ of the egg whites and fold in by hand until fully combined.
- Pour batter into the greased pan and bake for about one hour (can add an extra 10 minutes if needed), until a knife inserted in the center comes out clean.
- Let cool completely. (This is important!! The cake should be at room temperature before removing from the pan, slicing, and serving). Transfer cake to a plate or cake stand. Sprinkle the top with powdered sugar and enjoy!
Notes
- Let your cold ingredients (butter, milk, and eggs) sit on the counter for at least 30 mins to an hour before baking, allowing them to come to room temperature.
- One thing I’ve learned recently from watching Is it Cake?! and other baking shows – everyone takes their greasing of the pan seriously. I’m talkin’ like, they GREASE that pan. So we will, too. Don’t be afraid to lather that baby up with unsalted butter!
- When working with the flour, fluff your flour first in the container/bag, then with a spoon, scoop your flour into the measuring cup and gently level off with a flat edge. Do not pat the flour down into the measuring cup or use the measuring cup itself to do the scooping!
- This one is important and one I learned the hard way…several times. This cake is best sliced and served at room temperature so give it time to cool down…COMPLETELY! It’s hard, I know. You will want to dig in right away, but trust me. You’ll be doing more harm than good if you try to remove it from the pan or slice it too soon. Got it? Good. :-)
- When transferring to a serving plate or cake stand, flip the stand upside down and place it on top of the cake pan, then flip it over. If it doesn’t fall out right away, gently tap around the cake pan to encourage it a little!
- Decorate with flowers and it doubles as a pretty centerpiece for a dinner or gathering!