An old-time classic favourite, this thick and rich pound cake is perfect for afternoon tea all year round, especially when made in our Rose Bundt Pan.
Preheat oven to 160°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
In a large bowl, blend flour, 1 cup of the sugar (reserving ¾ cup), and baking soda. Blend butter into flour mixture, then 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 the prepared pan. Using a rubber spatula, gently cut through cake batter once or twice.
Bake for 70 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean). Do not open oven during first hour of baking!
Turn oven off and let cake remain there for 15 minutes.
Transfer to a wire rack and let cool in the pan for 15 minutes before inverting onto a rack to cool completely.
Sprinkle with confectioners sugar and serve.
Servings 0