The best pound cake recipe. This traditional pound cake is soft, moist, buttery, and delicious. It is also super easy to make and requires just 5 ingredients. Let me show you how to make it from scratch.
Prep Time35 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr30 minutesmins
Keyword: best pound cake recipe, easy pound cake recipe, how to make pound cake, pound cake, pound cake recipe
Lightly grease the loaf tin and line with parchment (baking paper) then set aside. Preheat the oven at a temperature of 160C (fan).
Add butter and sugar in a mixing bowl then use an electric mixer to mix till the butter-sugar is light (pale) in color and fluffy.
Add in the eggs and mix till it comes together with the butter-sugar mixture.
Fold in the flour with the spatula and mix till the batter comes together then use the mixer briefly to mix (for about 30 seconds) till batter is smooth.
Pour the cake batter in the lined loaf tin then bake in the preheated oven at a temperature of 160C (fan) for 50 minutes. When the time is up, test with a cake tester. If the tester inserted in the middle comes out clean, bring the cake out of the oven. If not continue baking and check for doneness at 5 minutes intervals.
When done, bring the loaf tin out of the oven, leave to rest for 3-5minutes then turn the cake onto a cooling rack and leave to cool. When it has cooled, cut, serve, and enjoy.
How to StoreLeave to cool then wrap tightly in clingfilm and foil then store on the countertop, in the fridge or freezer. It will last on the worktop for up to 3 days, in the fridge for up to 4 days, and in the freezer for up to 3 months. If stored in the fridge, when ready to eat, bring it out 30 minutes before time to eat to bring it to room temperature.Lemon Pound Cakeuse this same recipe but add the zest of a whole lemon in the cake batter at the time you add in the eggs then follow all other instructions as detailed above.Orange Pound CakeUse the same recipe as described above but add the zest of a whole orange at the time you add the eggs in the butter-sugar mixture.For Vanilla, add half a teaspoon of vanilla extract.