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Classic Pound Cake

September 1, 2011

There are plenty of fancy cakes out there but nothing beats a simple classic Pound Cake. Whether you have it by itself or couple it with some whipped cream and fresh berries it is always a treat for the taste buds.  I particularly enjoy it with my evening tea.

The original recipe called for a pound of Butter, Sugar, flour and eggs Thus the Name “POUND CAKE”. But at this time and age i don’t think we can handle such a rich treat so we tend to lighten it up.The recipe has gone through a lot of changes, but the fact is that the star ingredient remains the same the “BUTTER”. So, it is very important to use the best quality of butter that you can find.

Now there are a few pointers to make the best Pound Cake.

  • The eggs, Butter and Milk Should be at Room Temperature.
  • I Cant Stress enough on this point: Use the best quality Butter you can find ( as Mentioned earlier)
  • Take your time to mix the ingredients. Don’t rush,as the Structure of the Cake depends on the amount of air incorporated into the batter while mixing.

This is an incredible recipe to try out 🙂

Pre heat Oven to 350 F or 180 C


3 large Eggs (At room Temperature)

13 Table spoon Butter (185 grams) At room Temperature

3 Tablespoon Milk at room Temperature

1 1/2 Cup Flour (Sift it to get rid of all the lumps and to in corporate air)

1 Teaspoon Baking Powder

3/4 Cup Sugar

1/4 Teaspoon Salt

1 1/2 Teaspoon Vanilla Extract


In a small bowl Mix eggs, Milk and Vanilla Extract together just to combine. Set a side.

In a mixing bowl Add all the dry ingredients ( Flour, Baking Powder, Sugar and Salt) and mix it until well blended.

Now add in the butter and Half of the egg mixture and mix it together until fluffy (about 2 mins). Mix it on medium speed for about 5 mins to build up the structure of the cake. Take your time, Don’t rush. Now add in half of the remaining egg mixture and mix for another 1 min and now add the rest of the egg mixture and mix.

Pour the Batter into a prepared 9 Inch loaf Pan and bake for 50 to 55 min or until the a skewer if inserted comes out clean. Let it Cool on in the pan for 10 mins and then transfer to a wire rack and cool completely.

Don’t be alarmed it you get a cracked top, this is the way a pound cake should be.

Serving Options:

  • Serve with Whipped cream and seasonal Berries
  • Serve with Ice cream
  • Serve with Custard and seasonal fruit (I love it with Banana)
  • It is just lovely on its own too.

From → Cakes

  1. Rekhmina permalink

    This sounds so simple and easy. Will give it a try!

  2. MKhattak permalink

    You mention cream in the directions but can’t find it in the ingredients.

    • Creaming butter n sugar means to beat the two together until it is light in color and texture is fluffy. It takes about 2 mins of beating at medium speed to reach there. There is no cream in the recipe

  3. Aysha permalink

    It’s so easy…thx

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