McCall's Best Pound Cake 1963 Version is tender and buttery with a classic vanilla flavor. Yes, there is a later version that I'll be making and sharing my thoughts on it at a later day.
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Paula at Call Me PMc.com
9egg whitesat room temperature
2cupsbutter at room temperature
2teaspoonsvanilla or almond extract.I used 1 teaspoon each.
Preheat oven to 350 degrees F.
Grease and flour a 10-inch tube pan. You can also use 2 9x5x3 inch loaf pans.
In a large bowl of an electric mixer, beat egg whites on high speed until foamy. Gradually beat in 1cup sugar, 1/4 cup at a time. Beating after each addition. Continue beating until soft peaks form. Set aside.
Sift flour with baking powder and salt. Set aside.
In another bowl of an electric mixer, beat egg yolks on high speed with remaining sugar, butter, and vanilla (or almond) until light and fluffy. This will take about 5 minutes.
Turn the mixer down to low speed and blend in flour mixture until smooth and well combined.
Still on low speed, gradually beat in the egg whites until just blended. Scrap the sides of the bowl.
Pour the batter into your prepared pan.
Bake at 350 degrees F for 60 to 65 minutes or until a wooden pick inserted in the thickest part comes out clean or with dry crumbs. (My cake was cooked at 60 minutes.)
Cool on a wire rack 20 to 30 minutes before inverting onto a serving tray.
Cool completely before covering.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula