- 2 cups sifted flour
- 13/4 cups sugar
- 1 tsp baking soda
- 11/4 cups softened butter
- 2 Tbsp lemon juice
- 2 tsp vanilla
- 6 large eggs, separated
- 1/8 tsp salt
- 11/4 tsp cream of tartar
Preheat oven to 325 F. In a large bowl, blend flour, 1 cup of sugar (reserving 3/4 cup) and baking soda. Blend butter into flour mixture; add lemon juice and vanilla. At low speed, beat in egg yolks, one at a time, until blended. In a separate bowl, beat egg whites until frothy; add salt, then gradually add remaining sugar and cream of tartar, beating well after each addition. Continue to beat until soft peaks form. Gently fold beaten egg whites into cake batter. Pour batter into a lightly greased and floured pan. Using a rubber spatula, gently cut through cake batter once or twice. Bake 1 hour and 10 minutes or until a toothpick inserted in cake comes out clean. (Do not open oven during first hour of baking). Turn oven off and let cake remain there for 15 minutes. Remove cake from oven to cool in pan for 15 minutes. Invert onto serving plate. Sprinkle with confectioners’ sugar and serve.
Posted by SHARON H.
Love the pan. Cake came out perfect. Recipe was wonderful. I Will be making this one again.
Posted by Nicole
I loved making this cake. It was semi simple. On my part I didn’t read the directions before I got all the ingredients out and started to mix everything and then realized that the cream of tartar and salt was supposed to be added to the egg yolks with 3/4 cups of the sugar. Hehe.. so then I started over. I will say that after mixing in the vanilla and the lemon juice that the dough was very much thick. Possibly the butter was too cold and i should have gotten it to room temperature because when I started to fold in the egg whites by hand it was very hard and lumpy lol so I just got the stand mixer and put it on speed 2 or 3 for just a couple of seconds or more and everything mixed together beautifully. After some practice this recipe should work out fine. Usually that’s the way it is with baking or cooking. The very tips of the cake stuck to the pan which was a disappointment for me and I’m not sure how you’re supposed to oil and flour the pan before pouring in the batter … .however I haven’t lost hope for good ole pam… overall recipe was absolutely delicious and I look forward to making it again.
Posted by Sandra
This cake turned out better than expected with a change I made because the “batter” made with the butter, flour, sugar, baking soda and egg yolks was more like a paste. I don’t know how you would be expected to fold in beaten egg whites to this mess as is, so I added about 1/4C buttermilk and then golden in the whites. The batter looked very lumpy and I did not have high hopes as I put it in the oven. I even called the Nordicware toll free number to ask if they had left out an ingredient of the recipe! The cake was ready after an hour, and came out of the pan without any trouble. The flavour of the cake was rather bland, but it could be bumped up with some Mexican vanilla and other extracts. This might work well as a breakfast cake, or to make pound cake French toast.
Posted by Amy
Yummy cake. I like adding a bit of red color to turn this cake a pinkish color.
Posted by Debbie
I love my Rose bundt pan and have made many cakes in it. I finally thought I’d try the Old Dominion pound cake recipe that was printed on the cake package. I followed the directions explicitly. What a mess and huge disappointment. The cake overflowed and then sunk. I had to throw it all away. I’ve tried to think through what could have gone wrong but I really have no idea. Flour was sifted, Eggs were at room temp, I used brand new baking soda, fresh squeezed lemon juice, buttered and floured the pan… I’m at a loss here. I probably will not try the recipe again and risk having to waste all those costly ingredients.