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Pound Cake

Video Instructions:


Oil and dust lightly:a 8-cup (5x9x3")(13x23x7cm)pound cake pan, or line with parchment paper.(about 1900cc)


  • 1/2 lb.(224grams) butter
  • 1/2 lb. (224grams) sugar (half of sugar to be added to butter, and the other half to egg whites)
  • 4 egg yolks
  • 1 3/4 cups (224grams) cake flour
  • 2 tsp. baking powder
  • 2 tsp vanilla
  • 2 tsp almond extract
  • 4 egg whites


  1. Cream 1/2 lb.(224grams) butter.
  2. Add 1/4 lb.(112 grams)sugar. Cream together until fluffy.
  3. Add to butter mixture, one yolk at a time and beat:
    4 egg yolks
    2 tsp vanilla
    2 tsp almond extract
  4. Add flour mixture and mix briefly with a spatula until dry ingredients become evenly moist.(minimum mixing)
  5. In a separate bowl, whip 4 egg whites, adding the remaining 1/4 lb.(112 grams)sugar, until very fluffy but not dry.
  6. Fold the egg white into the batter with a spatula, or beat at low speed, gently until the color becomes even. ( minimum mixing)
  7. Pour into a 8-cup pound (about 1900cc)(5x9x3")(13x23x7cm)cake pan.
  8. Bake for 1 hour or so at 325°F.
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