My Favourite Cakes
The pound cake is a rich buttery cake that’s traditionally made with a pound each of butter, sugar, eggs, and flour. Pound cakes are generally baked in a loaf pan or a Bundt mold, and served, dusted with confectioners (icing) sugar, lightly glazed, or sometimes with a coat of icing.
Variations to the basic pound cake are endless; you can add vanilla essence; dried fruits like cherries, sultanas or raisins; add some chocolate or cocoa powder to half the mixture a make a marbled pound cake; swirl some melted chocolate and make a swirled version of the cake. I leave it to your imagination. We have a nice sunny day…sending tons of sunshine your way. Enjoy the remainder of the weekend!
- Ingredients (I made half the pound cake)
- 450g (1 Ib, 3 cups Australian, 3½ cups American) all-purpose flour
- 4 teaspoons baking powder
- 450g (1 Ib, 16oz, 2¼ cups) sugar
- 450g (1 Ib, 16oz, 4 sticks) unsalted butter
- 8 medium or 7 large eggs (1 Ib eggs)
Please always assemble all ingredients before you start. Also note that I halved the recipe and made only 1 cake
Sift the flour and baking powder. Cream the butter and sugar together until very light and fluffy. (several minutes)
Beat in the eggs, one at a time and beat until fully incorporated.
Gradually fold in the flour.
This is what the batter looks like after folding in the flour
Transfer to the greased and floured baking pan(s).
Bake 45-50 Bake until golden and a skewer inserted comes out clean.
The cake is very buttery and sweet
With a close grained texture.
Traditional Pound Cake
Preparation time: 30 minutes; Baking time: 50-60 minutes; Makes: two 9 x 5 inch (23 x 13 cm) cakes
Ingredients (I made half the pound cake)
- 450g (1 Ib, 3 cups Australian, 3½ cups American) all-purpose flour
- 4 teaspoons baking powder
- 450g (1 Ib, 16oz, 2¼ cups) sugar
- 450g (1 Ib, 16oz, 4 sticks) unsalted butter
- 8 medium or 7 large eggs (1 Ib eggs)
Instructions
- Grease and flour or line with parchment two 9 x 5 (23 x 13cm) pans. Sift or whisk the flour and baking powder. Set aside. Preheat the oven to 325ºF (160ºC) ten minutes before using.
- Cream the butter and sugar together until very light and fluffy (several minutes).
- Beat in the eggs, one at a time and beat until fully incorporated.
- Gradually fold in the flour.
- Spoon into to the prepared pans and bake 45-50 minutes or until a skewer inserted in the middle comes out clean.
- For cup measures, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325ºF (160ºC) for 50 minutes.
- I halved the recipe and made one 9 x 5 inch cake.
- Last Updated: April 3, 2018
myfavouritepastime.com
My Favourite Pastime 
On my todo list like forever. Time to make it
Thank you. Happy Baking
Liz
This looks so moist and lovely. Send me a piece?? – Kat
Oh yes, tasted awesome!
P.s have three slices, please!
Liz
I, too, love pound cake, Liz. It’s fine when served alone but you can also dress it up in any number of ways.
Thanks, again John. Best wishes!
Liz
There is something about a classic pound cake. Especially in the summer smothered in fresh strawberries and whipped cream.
I would love that, very much, thank you! A great treat on a warm and lazy summer day, for sure!
Liz
With pound cake this delicious, the options for accompaniment are endless, but I bet this is perfect all by itself!
Thanks, Debbie. I love the basic one too!
Liz
That looks delicious!
Thank you!
Liz
Oh, yum. Yum, yum, yum. Simple and perfect!
Thank you
Liz
Pound cake has always been a favorite of mine. So quick, easy and good tasting. So many things you can do with it or just eat it plain and delicious. My grandmother used to make it too…I wonder how many people grew up eating it? Probably a lot! My grandmother used to take the last bits of dried pound cake, make a custard, spoon it over a piece and add some fruit such as raspberries or blueberries…. so good.
I’m happy to announce that the sun shone when I arrived home and was much appreciated. Today it rained off and on, but that was ok, as I had unpacking and indoor things to do! Good to be home, but…….maybe next year! Hope things are goig well with you and your family Liz!
Life has been good here. There was lots of sunshine today, and I was baking and actually sweating. It was amazing.
Pound cake is such a blessing. I made one with some cherries and served it with some custard, the other day. It was so good so I know what you mean.
Welcome back to Canada. We are also going to have quite a bit of rain this week but I don’t mind because temperature are going to be in double digits. I hope they never go down again, soon.
Good luck with unpacking and I hope you have a pleasant week!
liz
Is that a new Gravatar?
Which one?
Liz
I guess you have two: one associated with My Favorite Pastime and another with “Liz.” I’ve always been familiar with the Liz image. No big deal, simply my paying a little more attention I guess. 🙂
Oh well liz and myfavouritepastime are one and the same. Thanks for paying attention. Gives me an opportunity to think about it!
Liz
My grandmother used to make a fantastic pound cake. Hers and your recipes are almost identical. I must try yours. Thanks for posting.
I bet every grandmother who baked, back in the day, must have made some pretty good pound cake. It was good while it lasted.
Liz
I love Pound Cakes. Your cake looks amazing!
Thank you, Gloria.
Liz
Perfect timing Liz – I’ve been dying for the taste of pound cake!!!! ; o )
Thank you, my friend. You’ve been rather quiet, and I”m really glad to see you!
Liz