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Classic Pound Cake
This Class Pound Cake is definitely the ONLY recipe you will need. It is my go to when I want a simple tea cake or coffee cake. With few ingredients you can make it anytime and anywhere.
I must be honest, this recipe made me learn something new about my grandmother (moms mom aka Nanima). I’ve made this pound cake recipe for years now and my mum has had it so many times. Before I could finalize the recipe for my YouTube and the blog I tweaked it a bit and tested it one last time. I was very happy and mum didn’t get the chance to taste it as I gave it away before she got home. After I made the Classic Pound Cake for the video shoot and I finished shooting it for the blog I gave mum a slice and she immediately looked at me and said, “Nanima would’ve have thoroughly enjoyed this slice of cake. Cause she loved simple pound cakes but this version is the best so far.” Mind you I had already finalized the recipe hence we finished the shoots but it was so fulfilling to hear this comment.
Some recipes are must be part of your kitchen booklet. And this is one of them. It is a simple recipe but so satisfying and it takes me back to my younger years when we sound buy “slice cake” from 20th Century stores in Malad, Bombay. The perfect golden crust on top and the yellow yellow center, with a tender and fluffy crumb texture. It doesn’t need any fancy ingredients or equipment to make. You can make this cake ahead of time, wrap it up in cling film once its cooled and it tastes better the next day in my opinion. A good pound cake must have that little crack down the center once it is baked and today I will share my secret to achieve that.
What ingredients do you need to make this Classic Pound Cake?
A traditional Pound Cake uses a pound of butter, sugar, flour and eggs to make the batter. This recipe is different from that but hits the spot and does the job real well. We use butter that must be at room temperature, castor sugar, medium eggs, cake flour, baking powder, baking soda, vanilla, milk and salt.
As for the Cake Flour if you cannot find it this is how to make it at home –
You need all purpose flour and cornflour/corn starch to make it. I use 1 1/4 cup all purpose flour and 3 tbsp cornflour that is sieved together twice to ensure it is well combined. You can stir it around as well.
What substitutes can you use to make this Classic Pound Cake?
I have used salted butter to make this recipe you can use any butter you like. A vegan butter spread like nutrilite would work well here. Keep in mind a good butter makes this cake so don’t skimp on the quality.
Castor sugar –
The recipe calls for castor but you can use granulated white sugar as well, it would take a little longer for the sugar to break down into the butter while beating though.
Eggs / EGGLESS –
Whole eggs are a must here, if you are making this cake eggless I would recommend using 3 flaxseed eggs as a replacement instead.
Cake flour –
If you don’t have cake flour at home and cannot source it easily you can use the above homemade cake flour recipe I have mentioned and this will work perfect in the cake. Only if you must, use all purpose flour as it will not have that very light and fluffy texture that cake flour would provide.
Please use only the best kind. I would recommend extract, paste or the vanilla bean itself to ensure the pure vanilla flavor in the cake. You could use a drop of almond extract in place of it if you like.
What equipment do you need to make the Classic Pound Cake?
I have used an electric hand beater to make the cake batter while you could use a stand mixer or even a whisk to cream the butter, sugar and eggs but then switch over to a spatula to combine the rest of the ingredients together. I have used a 9×5 inch loaf tin to make this cake you could use an 8x 4 inch loaf tin, an 8 or 9 inch round tin as well. The tin needs to be lined with baking paper for it to come our easily once baked.
How to make this Classic Pound Cake?
Sift the dry ingredients once or twice to ensure there are no lumps and set aside. Preheat the oven to 180℃ and line your loaf tin with baking spray and baking paper ensuring there is a little overhang to help the cake come out later. We start making the batter in a large mixing bowl, add the butter (which must be at room temperature) and sugar. Beat until creamy and pale. Add the eggs one at a time beating well between each egg. Add the vanilla after the eggs have been beaten. We now add the dry ingredients in 3 parts alternating with the milk. Beat the batter well between each part to ensure it is combined thoroughly. Scrape down the sides at the end and fold together with a spatula to ensure everything is combined. Pour into the prepared tin and pipe some room temperature butter over the top for that quintessential pound cake crack on the top.)
How to bake this Classic Pound Cake?
We pop the cake into the preheated oven and bake for 50-55 mins until a tooth pick inserted in to the center comes out clean. Do not over bake the cake as it will dry out in the process. The baking time will vary depending on the size of your tin. Below is a chart to help give you an idea.
9×5 inch Loaf tin
50 – 55 mins
8×4 inch Loaf tin
8 inch Round tin
55 – 60 mins
9 inch Round tin
50 – 55 mins
40 – 45 mins
Cupcake tin – would make 24 cupcakes
12 – 14 mins
8×8 inch square tin
40 – 45 mins
40 – 45 mins
Once the cake is baked it should be left to cool for atleast an hour. Remove from the tin, slice and serve.
How to store the Classic Pound Cake?
I like to wrap the cake in cling wrap and it keeps well at room temperature for a couple of days. You can store it in the fridge for upto 1 week and in the freezer for upto 2 weeks. It is important to wrap the cake really well as it will dry out otherwise.
How to serve this Classic Pound Cake?
You can serve it as it is, with some icing sugar dusted on top, tea or coffee. Alternatively it is delicious with coffee ice cream, strawberry jam, whipped cream or warm custard.
Now that we have discussed how to make this Classic Pound Cake, let us get into the kitchen. Happy Baking Ninjas!
Classic Pound Cake
- Mixing bowls
- Electric hand beater
- 9x5 Loaf tin
- Baking paper
- 3/4 cup Butter
- 3/4 cup Sugar
- 3 Medium Eggs
- 1 tsp Vanilla extract
- 1 1/4 cup All purpose flour
- 3 tbsp Cornflour/Cornstarch
- 3/4 tsp baking powder
- 1/2 tsp Baking soda
- Pinch of salt
- 4 tbsp Milk
Optional for Crack On Top
- 1 tbsp Butter soft
- Preheat the oven to 180℃ and line your loaf tin with baking spray and baking paper ensuring there is a little overhang to help the cake come out later.
- Sift the dry ingredients once or twice to ensure there are no lumps and set aside.
- In a large mixing bowl, add the butter (which must be at room temperature) and sugar. Beat until creamy and pale. Add the eggs one at a time beating well between each egg. Add the vanilla after the eggs have been beaten.
- We now add the dry ingredients in 3 parts alternating with the milk. Beat the batter well between each part to ensure it is combined thoroughly. Scrape down the sides at the end and fold together with a spatula to ensure everything is combined. Pour into the prepared tin and pipe some room temperature butter over the top for that quintessential pound cake crack on the top.)
- Pop the cake into the preheated oven and bake for 50-55 mins until a tooth pick inserted in to the center comes out clean. Do not over bake the cake as it will dry out in the process. Once the cake is baked it should be left to cool for atleast an hour. Remove from the tin, slice and serve.
- Make sure the butter, eggs and milk are at room temperature before you begin making the cake.
- Beat the butter and sugar well to incorporate air into the batter
- Add the eggs only after the previous one is mixed in well.
- Scrape down the sides of the bowl to ensure the mixture is well combined.
- Do not over bake the cake.