Recipe: Yummy Nine Egg Pound Cake

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Nine Egg Pound Cake. Today we are making my favorite pound cake. This recipe make a lot of cake batter so use an extra large bundt pan or divide it up when baking or it will. This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs.

Nine Egg Pound Cake Warm it up in a toaster oven and butter it to enjoy a sweet breakfast. While pound cake has traditionally been made with a pound each of butter, sugar, eggs, and flour, I've made some small adjustments for the best flavor (hello, vanilla extract!). My recipe has a soft, buttery crumb that's perfectly dense without being at all dry or crumbly and I think you're really going to like it! You can cook Nine Egg Pound Cake using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients of Nine Egg Pound Cake

  1. You need 2 cups of Butter.
  2. Prepare 3 cups of Sugar.
  3. It's 9 of Eggs.
  4. You need 3 cups of Flour.
  5. You need 1 teaspoon of Vanilla extract.
  6. You need 1 teaspoon of Almond extract.

Pound Cakes are so named because originally they were made with one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. In France, a Pound Cake goes by the name Quatre Quarts, which means four. A fabulous pound cake that you can top with berries or fruit sauce. For a successful pound cake, have all ingredients at room temperature and read the instructions before you begin.

Nine Egg Pound Cake step by step

  1. Allow butter and eggs to come to room temperature..
  2. Cream butter with sugar by adding about 1/2 cup sugar at a time..
  3. Blend eggs, one at a time, into butter and sugar mixture..
  4. Sift flour into 1/2 cup measuring cup over parchment paper. Level flour in cup and add to bowl..
  5. Add flour in 1/2 cup increments to butter, sugar and eggs. Mix each 1/2 cup well before adding additional 1/2 cup..
  6. Add vanilla and almond to cake mix and mix well..
  7. Spray cooking spray in tube pan and add cake mix. Make the cake mix as level as possible in the tube pan..
  8. Bake at 350 degrees for 1 hour..
  9. Check cake by sticking with toothpick. When it comes out clean it is ready to be removed from oven..
  10. Place cake on cake rack until cool, around 30 minutes..
  11. Place tray on top of cake and flip over..
  12. Flip cake over, cut into slices and serve. I'm told it's best warm with butter..

It's important to cream the butter and. NOTE: This cake originally didn't call for flavor. I added my own choice, but it tastes well without it. Old style Chinese egg cake calls everybody's childhood memory. This is also referred as mini Chinese sponge cake.