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Basic pound cake

  • 0:20 Prep
  • 0:50 Cook
  • 10 Servings
  • Advanced


  • Melted butter (optional), for greasing
  • 250g unsalted butter, cubed, at room temperature (see note)
  • 220g (1 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 4 large (59g each) eggs, at room temperature (see note)
  • 250g (1 2/3 cups) plain flour
  • 3 teaspoons baking powder
  • Icing sugar (optional), to serve


  • You will need a large (13.5 x 23.5cm, top measurement) loaf pan. If not using a non-stick pan, brush the pan with the melted butter to grease and then line the base with non-stick baking paper.


  • 1
    Preheat oven to 170°C. Measure all your ingredients.
  • 2
    Beat butter in a medium bowl with an electric mixer until smooth. Add caster sugar and vanilla essence and beat until very pale (almost white) and creamy. Scrape down the sides of the bowl occasionally to make sure the ingredients are evenly combined (see note).
  • 3
    Add eggs one at a time, beating well after each addition, and scraping down the sides of the bowl frequently. If the mixture starts to curdle, stand the bowl in a sink of warm water, stirring constantly with a wooden spoon so the butter doesn’t melt, for 15-30 seconds, then continue beating.
  • 4
    Sift together the flour and baking powder. Gently fold the flour mixture into the butter mixture with a spatula or large metal spoon until combined. Be careful not to over-mix or the cake will develop a tough texture.
  • 5
    Spoon the cake mixture into the loaf pan and smooth the surface with the back of a spoon. Smoothing the surface will help the cake rise more evenly.
  • 6
    Bake in preheated oven for 50-55 minutes or until cooked through. When ready, the cake will start pulling away from the sides of the pan and a skewer inserted into the centre of the cake will come out clean. Stand the cake in the pan for 5 minutes before turning onto a wire rack. Turn the cake the right way up and cool to room temperature. Sprinkle with icing sugar, if desired, and cut into slices to serve. Store in an airtight container for up to 2 days.

Source: taste.com.au


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