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5.0 from 18 votes

Classic Poundcake

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 12
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups plain flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup soured milk Made by putting 1 tablespoon distilled vinegar in a measuring cup and filling up to 1 cup with heavy cream.

Instructions

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  1. Preheat oven to 350°F (175C/165C Fan) and prepare your baking tin. This recipe is well suited for a deep 9" or 10" round cake tin or two standard sizes loaf tins (roughly 8½"x4½"x2½").
  2. In a medium bowl, sift together flour, baking soda, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.
  4. Add eggs and extracts, beating until incorporated.
  5. Add flour mixture and soured milk alternating the two and mixing well after each addition.
  6. Pour the batter into your prepared tin and spread evenly. Place in the centre of your oven and bake for about 70 minutes. Depending on the size of pan, check regularly after 45 minutes, until a skewer inserted in the middle comes out clean.
  7. Remove from the oven and allow to cool in the tin for a couple of minutes before flipping out onto a baking rack to cool completely.
  8. Once cooled, can be served unfrosted, sprinkled with powdered sugar, glazed or iced with buttercream frosting.