Well, who knew– March 4 is National Pound Cake day! Now this is a cake truly deserving such an honor, as a good pound cake is simple perfection, rich, moist, creamy and with a slightly caramel butter flavor that is just heaven. Cooking lore tells us the name came from the fact that a pound of butter, sugar, flour and eggs were required. Even though recipes are typically scaled down now, in order to keep those delectable qualities, the ratio is generally the same.
This is a spectacular version known as “Grandpa’s Perfect Pound Cake”. It was featured in Family Circle magazine in the 1970’s, and was perfected by a very elderly Grandpa, Mr Powlis. At that time, the recipe had been in his family for five generations. This makes one big 10″ tube or bundt cake, but can be successfully made into multiple small loaves for gift giving or portion control. Plus it freezes wonderfully!
Grandpa's pound Cake
Preheat oven to 300. Grease two Bundt or tube pans generously and coat with flour.
Sift flour and baking powder together and set aside. Beat butter with sugar at low speed for 5 minutes. Add 10 egg yolks and beat 2 minutes at low speed.
In another bowl, beat egg whites at high speed for 2 minutes.
Beat creamed mixture 5 minutes longer at high speed. Beat one third of the flour into creamed mixture at low speed. Beat in 3/4 cups milk until smooth. Beat 1/3 of flour until blended.
Add egg whites and beat until smooth. Add remaining flour to bowl. Increase speed to medium and beat for 5 minutes. Add vanilla and lemon rind to batter and beat at medium speed for 2 minutes.
Pour into prepared pans. Bake for 1 hour and 15 minutes or until center springs back when lightly presses. Cool in pans on wire racks for 10 minutes. Loosen around sides and center tube of pan with knife and cool completely.