Before you start
A proper pound cake is rich and close-textured, perfect plain or with berries and cream. The secret is patience: cream the butter and sugar really well and add the eggs slowly so the batter never splits.
Everything you need
- 1 cup (227 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 4 large eggs
- ¼ cup milk
- 2 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oven to 165°C / 325°F and line a 23 cm (9-inch) loaf tin. Have all ingredients at room temperature.
-
Beat the butter and sugar for 4 to 5 minutes until very pale and fluffy. This step builds the light crumb.
For this step
- 1 cup (227 g) unsalted butter
- 1½ cups (300 g) granulated sugar
-
Add the eggs one at a time, beating well after each. Beat in the vanilla.
For this step
- 4 large eggs
- 2 tsp vanilla extract
-
Whisk the flour, baking powder and salt. Add in three parts, alternating with the milk, mixing just until smooth.
For this step
- 2 cups (250 g) all-purpose flour
- ¼ cup milk
- ½ tsp baking powder
- ½ tsp fine salt
-
Scrape into the tin and smooth the top. Bake for 55 to 65 minutes until deep golden and a skewer comes out clean.
-
Cool in the tin for 15 minutes, then turn out onto a rack to cool completely.
Baker's tips
- Room-temperature eggs and butter blend smoothly and hold more air, which keeps the cake from being heavy.
- If the top browns too fast, tent it loosely with foil for the last 15 minutes.
Make it your own
- Add the zest of a lemon and brush with a lemon-sugar syrup while warm.
- Fold in ¾ cup (100 g) blueberries dusted with a little flour.
Storing & freezing
Wrapped at room temperature for 4 days. It freezes beautifully, whole or in slices, for 2 months.
Frequently asked
Why did my pound cake turn out heavy?
Usually the butter and sugar weren't creamed long enough, or the eggs were cold and split the batter. Cream well and use room-temperature ingredients.
How many grams of flour in 2 cups?
About 250 g, based on 125 g per US cup. Weigh it with the all-purpose flour converter so the cake isn't dry.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.