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Photo of Classic Pound cake by Akila Subramanian at BetterButter

Classic Pound cake

Akila Subramanian
15 minutes
Prep Time
40 minutes
Cook Time
5 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • British
  • Whisking
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 5

  1. All purpose Flour- 1 and 1/2 cups
  2. Powdered sugar -3/4 cup
  3. Eggs[ medium] -3
  4. Melted unsalted butter- 1/2 cup
  5. Baking powder- 3/4 tsp
  6. Salt- 1/4 tsp
  7. Vanilla extract- 1 tsp
  8. Milk - 3 and 1/2 tbsps


  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.

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