Classic Pound cake | How to make Classic Pound cake

By Akila Subramanian  |  15th Jun 2016  |  
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  • Classic Pound cake, How to make Classic Pound cake
Classic Pound cakeby Akila Subramanian
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About Classic Pound cake Recipe

I knew my first 'egg bake' had to be this beauty. One can't miss those gorgeous air pockets or the lovely golden yellow colour of this soft, moist cake.

Classic Pound cake is one dish which makes its accompaniments tastier. With the right mix of flavours, Classic Pound cake has always been everyone's favourite. This recipe by Akila Subramanian is the perfect one to try at home for your family. The Classic Pound cake recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Classic Pound cake is 15 minutes and the time taken for cooking is 40 minutes. This is recipe of Classic Pound cake is perfect to serve 5 people. Classic Pound cake is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Classic Pound cake. So do try it next time and share your experience of cooking Classic Pound cake by commenting on this page below!

Classic Pound cake

Ingredients to make Classic Pound cake

  • all purpose flour- 1 and 1/2 cups
  • Powdered sugar -3/4 cup
  • eggs[ medium] -3
  • Melted unsalted butter- 1/2 cup
  • Baking powder- 3/4 tsp
  • salt- 1/4 tsp
  • Vanilla extract- 1 tsp
  • Milk - 3 and 1/2 tbsps

How to make Classic Pound cake

  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sift the flour, salt, baking powder and sugar together 3-4 times.
  3. Beat the eggs, vanilla extract and milk together lightly.
  4. Add the melted butter and beat well with a balloon whisk / hand mixer for 5 minutes.
  5. Make a well in the centre of the sifted flour and pour the above mixture into it.
  6. Gently combine until no lumps remain.
  7. Spoon the cake batter into a greased and lined 8 inch round tin / a small loaf tin[ 7 inch by 3 inch]
  8. Tap the tin on the kitchen counter to level the batter and remove large air bubbles.
  9. Bake in the pre heated oven at 180 degrees for 30-40 minutes or until the top turns a lovely golden brown. Check if a skewer inserted comes out clean.
  10. Invert over a wire rack after 5 minutes.
  11. Allow to cool completely before slicing.

My Tip:

1. This recipe is adapted from Rose.L B's famous - The Cake Bible. 2. All ingredients must be at room temperature. [ Place cold eggs out of the refrigerator about an hour before you start to bake] 3. A good quality vanilla extract helps not only to mask the 'eggy feel' but also to give that rich yellow golden colour. 4. Milk though not a 'regular' ingredient in a pound cake helps to keep the cake moist. [A tip given in Rose's book]

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