Old Fashioned 1-2-3-4 Cake
This classic pound cake has an upgrade: whipped egg whites to make the cake lighter and fluffier.
Ingredients
- 4 eggs separated
- 1 cup salted butter softened
- 2 cups sugar
- 3 cups all-purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 1 teaspoon extract vanilla, lemon, or almond, or a mix of these
- To serve: powdered sugar berries, whipped cream
Instructions
- Preheat oven to 350°F. Grease a 10-inch tube pan (angel food cake pan).
- Whip the whites of 4 eggs until stiff peaks form (save the yolks for the next step).
- In the bowl of a stand mixer, cream together 1 cup salted butter and 2 cups sugar. Beat in the egg yolks, then stir in 1 cup milk and 1 teaspoon extract. Stir in 3 cups all-purpose flour and 1 teaspoon baking powder.
- Gently fold in the whipped egg whites.
- Pour into the pan. Bake for 85–95 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then run a butter knife around the edges of the cake to ensure it will release from the pan.
- Turn the cake out onto a serving platter and let cool. Sprinkle with powdered sugar if you like, and serve with a bit of whipped cream and berries.
Notes
Add ½ teaspoon salt if you're using unsalted butter.
Follow these easy instructions for how to soften butter quickly if you're in a hurry to get started.
The cake will keep for at least one week in an airtight container at room temperature. The cake also freezes nicely for up to three months.
If you'd like to frost the cake, use your favorite frosting or this classic chocolate fudge frosting.
Nutrition
Calories: 327kcalCarbohydrates: 47gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 77mgSodium: 150mgPotassium: 69mgFiber: 1gSugar: 28gVitamin A: 458IUVitamin C: 0.03mgCalcium: 49mgIron: 1mg
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