Pound Cake

Name: Pound Cake
Total time: 2 h 3 min
Yield: 4 servings
Ingredients: 225 g Unsalted butter; 225 g Caster sugar; 1 tsp Vanilla extract; 4 piece Egg; 225 g Plain flour; 1 tsp Baking powder; 1 pinch Salt

2 hr 3 min · 12 min active · makes ~885 g · Medium

Dense, buttery pound cake made with equal parts butter and eggs, finished with vanilla extract for subtle floral notes.

See more →

Pound Cake

Dense, buttery pound cake made with equal parts butter and eggs, finished with vanilla extract for subtle floral notes.

See more →

TOTAL TIME

2 hr 3 min

ACTIVE TIME

12 min

QUANTITY

~885 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/7

Tools0/17

Ingredients

0/7 gathered · 4 servings

225g

1tsp

4piece

225g

1tsp

1pinch

#	Quantity	Notes	State
1	225g	—	—
2	225g	—	—
3	1tsp	—	—
4	4piece	—	—
5	225g	—	—
6	1tsp	—	—
7	1pinch	—	—

Tools

18 items

Serveware

1 item

Procedure

22 steps

1 of 22

Set the oven to 170 °C and allow it to come fully up to temperature.

170°C

⏱ 10 min

2 of 22

Line the base and long sides of a 900 g (2 lb) loaf tin with a strip of baking paper, leaving an overhang on each side to help with lifting later.

⏱ 1 min

3 of 22

Put the butter into the large mixing bowl, making sure it is at room temperature and soft enough to beat.

Unsalted butter · 225 g

⏱ 10s

ResultUnsalted butter

4 of 22

Add the caster sugar to the bowl with the butter.

Caster sugar · 225 g

⏱ 10s

ResultUnsalted butter and caster sugar

5 of 22

Beat the butter and sugar together on high speed for about 5 minutes, scraping down the sides halfway through, until the mixture is very pale, light and fluffy.

⏱ 5 min

ResultPale creamed butter and sugar

6 of 22

Add the vanilla extract to the creamed mixture.

Vanilla extract · 1 tsp

⏱ 5s

ResultPale creamed butter and sugar and vanilla extract

7 of 22

Crack the eggs one at a time into a small bowl, discarding the shells.

Egg · 4 piece

⏱ 30s

ResultEgg

8 of 22

Add the eggs to the creamed mixture one at a time, beating well after each addition on medium speed until each egg is fully incorporated before adding the next.

Egg · step 7

⏱ 2 min

ResultEgg-enriched batter

9 of 22

Measure the plain flour into a medium bowl.

Plain flour · 225 g

⏱ 10s

ResultPlain flour

10 of 22

Add the baking powder to the flour.

Baking powder · 1 tsp

⏱ 5s

ResultPlain flour and baking powder

11 of 22

Add the pinch of salt to the flour and baking powder.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and baking powder and salt

12 of 22

Whisk the flour, baking powder and salt together in the bowl until evenly combined.

⏱ 15s

ResultDry cookie mixture

13 of 22

Add the dry mixture to the egg batter in three additions, folding gently with a large wooden spoon after each addition until just combined and no streaks of flour remain — do not overmix.

Dry cookie mixture · step 12

⏱ 1 min

ResultFlour-folded batter

14 of 22

Scrape all of the batter into the lined loaf tin and use the back of a spoon to level the surface.

Flour-folded batter · step 13

⏱ 20s

ResultFlour-folded batter

15 of 22

Run the offset spatula across the surface of the batter to make it perfectly level and even.

⏱ 15s

ResultSmoothed batter

16 of 22

Place the loaf tin in the oven.

⏱ 10s

ResultSmoothed batter

17 of 22

Bake for about 60 minutes until the cake is deep golden on top, has pulled away slightly from the sides, and a skewer inserted into the centre comes out clean.

170°C

⏱ 1 hr

ResultBaked pound cake

18 of 22

Lift the loaf tin out of the oven using oven gloves and set it on a wire rack.

⏱ 15s

ResultBaked pound cake

19 of 22

Leave the cake in the tin for 10 minutes to firm up slightly before turning out.

⏱ 10 min

ResultPartly cooled pound cake

20 of 22

Lift the cake out of the tin using the baking-paper overhangs and set it the right way up on the wire rack, peeling away the paper.

Partly cooled pound cake · step 19

⏱ 20s

ResultPartly cooled pound cake

21 of 22

Leave the cake to cool completely on the rack before slicing.

⏱ 40 min

ResultCooled pound cake

22 of 22

Using a bread knife, cut the cooled cake into thick, even slices.

⏱ 30s

ResultSliced pound cake

Total Time2 hr 3 min

#	Product	Tool	Action
1	—	170°C	Set the oven to 170 °C and allow it to come fully up to temperature.⏱ 10 min
2	—		Line the base and long sides of a 900 g (2 lb) loaf tin with a strip of baking paper, leaving an overhang on each side to help with lifting later.⏱ 1 min
3	225 g		Put the butter into the large mixing bowl, making sure it is at room temperature and soft enough to beat.⏱ 10sResultUnsalted butter
4	225 g		Add the caster sugar to the bowl with the butter.⏱ 10sResultUnsalted butter and caster sugar
5	—		Beat the butter and sugar together on high speed for about 5 minutes, scraping down the sides halfway through, until the mixture is very pale, light and fluffy.⏱ 5 minResultPale creamed butter and sugar
6	1 tsp		Add the vanilla extract to the creamed mixture.⏱ 5sResultPale creamed butter and sugar and vanilla extract
7	4 piece		Crack the eggs one at a time into a small bowl, discarding the shells.⏱ 30sResultEgg
8	Eggstep 7		Add the eggs to the creamed mixture one at a time, beating well after each addition on medium speed until each egg is fully incorporated before adding the next.⏱ 2 minResultEgg-enriched batter
9	225 g		Measure the plain flour into a medium bowl.⏱ 10sResultPlain flour
10	1 tsp		Add the baking powder to the flour.⏱ 5sResultPlain flour and baking powder
11	1 pinch		Add the pinch of salt to the flour and baking powder.⏱ 5sResultPlain flour and baking powder and salt
12	—		Whisk the flour, baking powder and salt together in the bowl until evenly combined.⏱ 15sResultDry cookie mixture
13	Dry cookie mixturestep 12		Add the dry mixture to the egg batter in three additions, folding gently with a large wooden spoon after each addition until just combined and no streaks of flour remain — do not overmix.⏱ 1 minResultFlour-folded batter
14	Flour-folded batterstep 13		Scrape all of the batter into the lined loaf tin and use the back of a spoon to level the surface.⏱ 20sResultFlour-folded batter
15	—		Run the offset spatula across the surface of the batter to make it perfectly level and even.⏱ 15sResultSmoothed batter
16	—		Place the loaf tin in the oven.⏱ 10sResultSmoothed batter
17	—	170°C	Bake for about 60 minutes until the cake is deep golden on top, has pulled away slightly from the sides, and a skewer inserted into the centre comes out clean.⏱ 1 hrResultBaked pound cake
18	—		Lift the loaf tin out of the oven using oven gloves and set it on a wire rack.⏱ 15sResultBaked pound cake
19	—		Leave the cake in the tin for 10 minutes to firm up slightly before turning out.⏱ 10 minResultPartly cooled pound cake
20	Partly cooled pound cakestep 19		Lift the cake out of the tin using the baking-paper overhangs and set it the right way up on the wire rack, peeling away the paper.⏱ 20sResultPartly cooled pound cake
21	—		Leave the cake to cool completely on the rack before slicing.⏱ 40 minResultCooled pound cake
22	—		Using a bread knife, cut the cooled cake into thick, even slices.⏱ 30sResultSliced pound cake
Total Time			2 hr 3 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Arrange the slices on a serving plate and bring to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	900kcal
	13g
	51g
	31g
	100g
	57g
	2g
	246mg

Ingredients0/7

Tools0/17

Recipe

Pound Cake

Dense, buttery pound cake made with equal parts butter and eggs, finished with vanilla extract for subtle floral notes.

What you’ll doYou will cream softened butter and sugar until pale and fluffy, then beat in eggs one at a time. Meanwhile, whisk together flour, baking powder and salt. Fold the dry mixture into the batter in three additions, taking care not to overmix. Pour into a lined tin, level the surface, and bake until a skewer comes out clean. Cool in the tin before turning out onto a rack to cool completely.

Serves4

Total2 hr 3 min

LevelMedium

Ingredients

Unsalted butter225 g
Caster sugar225 g
Vanilla extract1 tsp
Egg4 piece
Plain flour225 g
Baking powder1 tsp
Salt1 pinch

Tools

SpoonLoaf tinServing plateSmall bowlLarge mixing bowlBread knifeOvenOffset spatulaMedium bowlWire rackSkewerWhiskWooden spoonHand mixerBaking paperOven gloveChopping boardSkewers

Method

Set the oven to 170 °C and allow it to come fully up to temperature.

170°C10 minOven

Line the base and long sides of a 900 g (2 lb) loaf tin with a strip of baking paper, leaving an overhang on each side to help with lifting later.

1 minLoaf tin, Baking paper

Put the butter into the large mixing bowl, making sure it is at room temperature and soft enough to beat.

10sLarge mixing bowlUnsalted butter · 225 g

Add the caster sugar to the bowl with the butter.

10sLarge mixing bowlCaster sugar · 225 g

Beat the butter and sugar together on high speed for about 5 minutes, scraping down the sides halfway through, until the mixture is very pale, light and fluffy.

5 minLarge mixing bowl, Whisk

Add the vanilla extract to the creamed mixture.

5sLarge mixing bowlVanilla extract · 1 tsp

Crack the eggs one at a time into a small bowl, discarding the shells.

30sSmall bowlEgg · 4 piece

Add the eggs to the creamed mixture one at a time, beating well after each addition on medium speed until each egg is fully incorporated before adding the next.

2 minLarge mixing bowl, Hand mixerEgg · step 7

Measure the plain flour into a medium bowl.

10sMedium bowlPlain flour · 225 g

Add the baking powder to the flour.

5sMedium bowlBaking powder · 1 tsp

Add the pinch of salt to the flour and baking powder.

5sMedium bowlSalt · 1 pinch

Whisk the flour, baking powder and salt together in the bowl until evenly combined.

15sMedium bowl, Whisk

Add the dry mixture to the egg batter in three additions, folding gently with a large wooden spoon after each addition until just combined and no streaks of flour remain — do not overmix.

1 minLarge mixing bowl, Wooden spoonDry cookie mixture · step 12

Scrape all of the batter into the lined loaf tin and use the back of a spoon to level the surface.

20sLoaf tin, SpoonFlour-folded batter · step 13

Run the offset spatula across the surface of the batter to make it perfectly level and even.

15sLoaf tin, Offset spatula

Place the loaf tin in the oven.

10sLoaf tin, Oven, Oven glove

Bake for about 60 minutes until the cake is deep golden on top, has pulled away slightly from the sides, and a skewer inserted into the centre comes out clean.

170°C1 hrLoaf tin, Oven, Skewers

Lift the loaf tin out of the oven using oven gloves and set it on a wire rack.

15sLoaf tin, Oven, Oven glove

Leave the cake in the tin for 10 minutes to firm up slightly before turning out.

10 minLoaf tin

Lift the cake out of the tin using the baking-paper overhangs and set it the right way up on the wire rack, peeling away the paper.

20sWire rackPartly cooled pound cake · step 19

Leave the cake to cool completely on the rack before slicing.

40 minWire rack

Using a bread knife, cut the cooled cake into thick, even slices.

30sChopping board, Bread knife

Arrange the slices on a serving plate and bring to the table.

Result · Sliced pound cake

20sServing plateSliced pound cake · step 22

Printed 6 October 2026