Pound Cake for Round Layers - Master Cookbook Recipe # 251

Name: Pound Cake for Round Layers - Master Cookbook Recipe # 251
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 (Three) 8” or 9” round layers (or 6 thin split layers)
Cuisine: Southern
Ingredients: 1-1/2 cups salted butter, room temperature; 3 cups granulated sugar; 8 large eggs, separated; 3 cups self-rising flour; 1 cup milk (or evaporated milk for extra richness); 2 tsp vanilla extract

This specialized pound cake recipe is designed specifically for those who love thin, beautiful layers perfect for stacking and icing. By whipping the egg whites separately and folding them in at the end, you achieve a cake that maintains the rich flavor of a traditional pound cake but with a lighter, more manageable texture for multi-layer masterpieces.

This is recipe #251 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 35 minTotal time: 55 min

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Ingredients

1-1/2 cups salted butter, room temperature
3 cups granulated sugar
8 large eggs, separated
3 cups self-rising flour
1 cup milk (or evaporated milk for extra richness)
2 tsp vanilla extract

Instructions

Prep Eggs: Separate your eggs. In a clean bowl, whip the egg whites until stiff peaks form, then set them aside.
Cream: Preheat your oven to 325°F. Cream the room-temperature butter and granulated sugar together with a mixer until the mixture is light and fluffy.
Combine: Incorporate the egg yolks one at a time, blending thoroughly after each addition. Mix in the vanilla extract.
Mix Batter: Add the self-rising flour in 1/2-cup increments, alternating with the milk. Once all is added, beat the batter for exactly 2 minutes.
Fold: Using a spatula, gently fold the whipped egg whites into the batter until just combined. Be careful not to over-mix so you keep that light texture!
Bake: Transfer the batter into thoroughly greased and floured round cake pans. For thin layers, use about 1-1/2 cups of batter per pan. Bake at 325°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Layering Option: For an impressive presentation, bake in 3 layers and then carefully split each layer in half before icing to create a 6-layer cake.

Notes

Tammy's Tip: "This method produces layers that are absolutely ideal for icing. I highly recommend pairing this with Master Cookbook Recipe # 417 (Favorite Fudge Frosting) or Master Cookbook Recipe # 416 (Stovetop Fudge Icing) for that classic Southern finish!"