Equipment
Ingredients
Cake Batter
- 454 g unsalted butter, room temperature
- 300 g granulated sugar
- 9 egg, separated
- 30 ml brandy
- 5 ml vanilla extract
- 540 g cake flour, sifted
- 3 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 710 kcal
- Protein
- 10 g
- Carbohydrates
- 73 g
- Fat
- 42 g
- Fiber
- 1 g
- Sugar
- 30 g
- Sodium
- 187 mg
- Saturated Fat
- 24 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 265 mg
- Potassium
- 131 mg
- Calcium
- 44 mg
- Iron
- 4.8 mg
- Magnesium
- 15 mg
- Phosphorus
- 146 mg
- Zinc
- 1.0 mg
- Vitamin A
- 383 mcg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.50 mg
- Riboflavin
- 0.46 mg
- Niacin
- 3.7 mg
- Folate
- 123 mcg
- Water
- 49 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 160°C (325°F).
Grease and flour a 10-inch cake pan thoroughly.
Cream the room temperature butter and sugar in a large bowl using an electric mixer until the mixture is light and fluffy.
Incorporate the egg yolks into the butter mixture one at a time, beating thoroughly after each addition.
Stir the brandy and vanilla extract into the batter.
Whisk the sifted cake flour and salt together in a separate mixing bowl.
Gradually add the dry ingredients to the butter mixture, mixing until the flour is just combined.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the main batter using a rubber spatula until no white streaks remain.
Transfer the batter to the prepared pan and bake for 60 minutes, or until a skewer inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely.
Chef's Notes
- Ensure all ingredients, especially butter and eggs, are at true room temperature for optimal emulsification and a lighter cake texture.
- Do not overmix the batter once the flour is added, as this can develop gluten and result in a tough, dense cake.
- Folding in the egg whites gently is crucial to maintain the air incorporated, contributing to the cake's fine crumb and lightness.
- Baking at a slightly lower temperature for a longer period helps ensure the dense cake cooks through evenly without burning the exterior.
- Allow the cake to cool in the pan for the specified time before inverting; this prevents it from breaking or becoming misshapen.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent drying.
Freezer: 3 months — Wrap tightly in plastic wrap and foil.
Reheating: Bring to room temperature before serving.
Troubleshooting
Cake is heavy and dense
Cause: Egg whites were deflated during folding or flour was overmixed.
Fix: Cannot be fixed.
Prevention: Use a very gentle folding motion and stop as soon as the whites are incorporated.
Cake did not rise
Cause: Egg whites were not beaten to stiff peaks or butter was not creamed sufficiently.
Fix: Cannot be fixed.
Prevention: Ensure mixing bowl is completely grease-free before beating whites.
Cultural Context
The pound cake, traditionally named for its ingredients being measured in pounds (a pound of butter, sugar, eggs, and flour), is a classic British dessert with roots stretching back to the 18th century. Its dense yet tender crumb and rich flavor made it a staple for afternoon tea and special occasions, evolving over time with regional variations and ingredient adjustments.
