Sadia Hussain

Best Pound Cake Recipe

I love baking pound cake because it is so versatile. It can be a simple cake enjoyed as a snack, topped with a dollop of whipped cream and berries for tea or coated with lemon or chocolate glaze for an easy, but impressive, dessert.

I love baking this oldie, but goodie, recipe because sometimes I just crave a simple, no frills, moist cake. This is one of Raaid's favorite cakes, so I bake it often.


I make this cake in my Kenwood mixer, but you could use a hand mixer too. The most important part of making this cake is to patiently beat the softened butter and sugar until it's pale and fluffy. If you are in doubt, beat it some more! After that, gently mix the rest of your ingredients to ensure a light sponge.


I always like to keep a pound cake in the freezer for guests or on days that I want to serve my family something sweet but am too lazy to bake. Please try your hand at this delicious, pound cake. You will want to keep going back for just one more slice 😋

Best Pound Cake Recipe

Sadia Hussain

SERVES

10

TOTAL TIME

1 Hour

INGREDIENTS

• 1 cup butter, room temperature
•1 1/2 cups  sugar
• 4 large eggs, lightly beaten
• 2 large egg yolks
• 2 teaspoons vanilla
• 1/4 cup milk 
•1 3/4 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder

METHOD

  1. Preheat oven to 180C/350F.

  2. Grease and flour a loaf pan.

  3. Cream sugar and butter for 10 minutes, scraping down the sides of the bowl, until fluffy and pale.

  4. Mix the eggs and egg yolks together and add half the eggs to the sugar and butter and mix just until combined.

  5. Add the rest of the eggs and mix until just combined.

  6. Gently mix in vanilla.

  7. In a large bowl, sift flour, salt and baking powder.

  8. Mix half the flour into egg mixture until just combined.

  9. Add milk and mix until just combined.

  10. Add the rest of the flour and mix until just combined.

  11. Bake for 50-55 minutes. Check after 45 minutes as everyone's oven is different.

  12. Cool on rack.

Tips and Bits

It's important to have all ingredients at room temperature.


This cake can be stored in an airtight container for 3 days, in the fridge for a week and frozen for up to a month.


I use my Kenwood mixer to cream butter and sugar. You can use a hand mixer or a whisk.

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