George Washington Pound Cake
Celebrate timeless elegance with this George Washington Pound Cake, a classic dessert steeped in history and rich, buttery flavor. Made with a whole pound of unsalted butter and nine eggs, this recipe embodies the luxurious density that defines traditional pound cakes. A touch of lemon zest and vanilla extract adds a subtle brightness, while alternating layers of flour and milk create a beautifully balanced batter. With its golden crust and tender crumb, this cake bakes to perfection in a bundt or tube pan, ready to be served alongside whipped cream, fresh berries, or a simple dusting of powdered sugar. Ideal for holidays, family gatherings, or any occasion that calls for a slice of nostalgic indulgence, this recipe is as versatile as it is irresistible. Keywords: George Washington Pound Cake, classic pound cake recipe, lemon vanilla cake, buttery dessert, traditional cake recipes.
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Recipe Information
Ingredients
- 1 pound unsalted butter
- 2 cups granulated sugar
- 9 pieces large eggs
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate them and create a smooth batter.
In a separate bowl, sift together the all-purpose flour, baking powder, and kosher salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix on low speed until just combined after each addition.
Stir in the vanilla extract and lemon zest by hand, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once fully cooled, slice and serve! This pound cake pairs wonderfully with whipped cream, fresh fruit, or a dusting of powdered sugar.
Nutrition Facts
Calories |
7363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.7 g | 569% | |
| Saturated Fat | 244.1 g | 1220% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2700 mg | 900% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 790.9 g | 288% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 414.0 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 726 mg | 56% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
