Pound cakes do not need icing, and always taste great either way.

Yellow Pound Cake


  • 2 2/3 cups white sugar
  • 2 cups butter
  • 8 eggs
  • 8 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups cake flour


    1 Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.

    2 In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.

    3 Bake for 90 minutes at 325 degrees F (165 degrees C).


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