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Author Notes: A buttery, light, and perfect pound cake made with basic pantry staples —Casablancacooks
- 2 cups All Purpose Flour
- 1/2 teaspoon Salt
- 1 tablespoon Baking Powder
- 8 ounces Unsalted Butter, room temperature
- 1 1/4 cups Sugar
- 4 eggs, whites & yolks divided
- 1/2 cup Whole Milk
- 1 teaspoon Vanilla Extract
- Heat oven to 350 degrees
- Grease sides and bottom of bundt pan
- Whisk flour, salt, and baking powder in bowl and set aside
- Separate egg whites and yolks, placing yolks in a small bowl and whites in a medium bowl
- Using a mixer, beat butter and sugar on medium speed until butter is very light in color, 2-3 minutes
- Add egg yolks and vanilla and continue to mix until well blended
- Separately, beat egg whites to soft peaks. Fold gently into prepared batter until incorporated
- Bake for 35-40 minutes until light golden brown and a toothpick inserted in cake comes out mostly clean
- Cool in bundt pan for 10 minutes and then invert onto serving dish