Six Egg Pound Cake

Six Egg Pound Cake


Unique recipe makes 1 tube or Bundt pan Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 1/2 cups butter

  • 6 eggs

  • three cups all-objective flour

  • 2 1/2 cups white sugar

  • three teaspoons baking powder

  • half teaspoon salt

  • 1 half teaspoons vanilla extract

  • three/four cup milk

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Six Egg Pound Cake


  1. Grease and flour a tube or Bundt pan. Don’t preheat oven.
  2. In a medium bowl, combine flour, baking powder and salt. Put aside.
  3. In a big bowl, cream butter and sugar till mild and fluffy. Add eggs one by one, mixing properly every time. add vanilla.
  4. Add flour combination alternately with milk. Beat till clean. Pour batter into tube or Bundt pan.
  5. Place cake into chilly oven, set the temperature to 350 levels F (one hundred seventy five levels C) and bake for 60 to ninety minutes, or till toothpick inserted into middle of cake comes out clear.
  6. Prime with confectioners sugar or glaze.


  • Energy
  • 524 kcal
  • 26%
  • Carbohydrates
  • sixty six.eight g
  • 22%
  • Ldl cholesterol
  • 168 mg
  • fifty six%
  • Fats
  • 26.1 g
  • forty%
  • Fiber
  • zero.eight g
  • three%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 424 mg
  • 17%

* % Day by day Values are based mostly on a 2,000 calorie weight-reduction plan.

Recipe by Diane Dippolito

“This recipe for one of the best pound cake ever rises very excessive above all others because of using six eggs.”

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