Classic pound cake recipe

Classic Pound Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This classic pound cake recipe is a timeless dessert that never goes out of style. With its rich and buttery flavor, moist texture, and golden crust, it's a true crowd-pleaser. Made with simple ingredients like flour, sugar, eggs, butter, and vanilla extract, this recipe is easy to follow and yields a deliciously dense cake that pairs perfectly with a cup of tea or coffee. Whether you're baking it for a special occasion or just craving a homemade treat, this pound cake is sure to satisfy your sweet tooth.

Keywords: classic pound cake, timeless dessert, rich and buttery, moist texture, simple ingredients

Classic pound cake recipe details

Classic pound cake recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

450 g	unsalted butter, softened
450 g	caster sugar
450 g	self-raising flour
450 g	eggs, separated about 9 or 10 large eggs or about 12-14 medium
½ tsp	salt
1 large	lemon, zest only

Instructions

All of the major ingredients are used in one pound weights (454g) – a few grams less are of no importance.

Makes 2, 2lb (900g) cakes or 1, half-sheet (9×13 inch, 22x33cm) or 1, 10-inch (25cm) Bundt cake. It will also make a long loaf of approximately 13½ x 4 x 4½ inches high (34x10x11cm). In view of the quantities involved a stand mixer or well-powered hand mixer is best used.

Preheat oven to Gas Mark 3, 170°C, 325°F.

Grease and lightly flour the tin(s) to be used.

Cream the butter and sugar until light and fluffy.

Beat the egg yolks until slightly fluffy and add to the butter mixture. Add the lemon zest and mix well for about 10-15 minutes.

Stiffly beat the egg whites in a clean bowl and fold into the main mixture. Finally, mix in the flour and salt.

Bake for about 1¼ hours and test with a skewer in the centre if done. If baking two loaves, bake side by side separated by as much space as possible between them and at the sides.

Cool in tin(s) for 10 minutes and then turn out onto a wire rack to cool.

If making two loaves, wrap the unused one in waxed paper and keep in an airtight container. It should keep for about 10-14 days.

About this recipe:
This was one of an uncle’s commercial recipes that he made at least twice weekly in batches, making several 1lb (450g) loaves made using 20lb (approx 9Kg) of each major ingredient at a time.

Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a