Servings
Font
Back
The Best Pound Cake
4.9 from 66 votes

The Best Pound Cake

The Best Pound Cake features a tender crumb derived from cake flour, balanced sweetness from caster sugar, and rich moisture from softened butter and eggs. Milk and vanilla enhance the flavor depth while baking powder provides a gentle rise. Room temperature ingredients and careful mixing result in a dense yet soft cake with a fine crumb and subtle dome. This pound cake is suited for slicing and serving as a snack or dessert.

Prep Time
20 mins
Cook Time
50 mins
Cooling
30 mins
Total Time
1 hr 40 mins
Servings: 10
Calories: 280 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 3 tbsp milk , full fat, at room temperature
  • 3 egg at room temperature (150 - 165g / 6oz total including shell, Note 1, large
  • 1 1/2 tsp vanilla extract
  • 1 cup cake flour , sifted (if using cup measures, measure after sifting, Note 2)
  • 3/4 cup caster sugar aka superfine sugar
  • 3/4 tsp baking powder , check to ensure it's still good (Note 3)
  • 1/4 tsp salt
  • 13 tbsp butter unsalted; softened to 18°C / 64°F; 185 grams

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C/350°F (165°C fan) with the shelf arranged so the loaf pan will sit in the middle of the oven.
  2. Prepare pan: Grease a 21.5 x 11.4 x 6.9cm / 8.5 x 4" loaf pan with unsalted butter, then dust with flour, knocking out excess (Note 2)
  3. Whisk wet: In a medium bowl, lightly whisk together the milk, eggs and vanilla. Set aside.
  4. Whisk dry: Place the flour, sugar, baking powder and salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or the stand mixer.
  5. Add butter and half eggs: Add the softened butter and 1/2 of the egg mixture. Beat on Speed 1 until incorporated (about 30 - 40 secs) – it will become a thick batter. Increase to Speed 7 and continue to beat for 1 minute.
  6. Add half of remaining egg mix: Scrape down the bowl. Add half the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds on Speed 7.
  7. Add remaining egg mix: Scrape down the sides again. Add all the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds.
  8. Fill pan: Scrape batter into the prepared loaf pan and smooth the top.
  9. First bake (30 min): Bake for 30 minutes until top begins to split slightly.
  10. Cut split (optional): Working quickly, open the oven (do not take pan out) and make a light cut with a small, sharp knife along the split (15 cm / 6") to help the split to open up nicely. Work fast – do not leave oven open for long or the cake will collapse.
  11. Second bake (20 min): Bake another 20-25 minutes until a skewer inserted in the centre comes out clean. If the cake is getting dark you can cover it with a loose sheet of foil towards the end of the bake time.
  12. Cool: Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
  13. Serving: Serve thick slices with any of the following or a combination – whipped cream and fruit (traditional); just butter; butter + honey (pictured in post); a fruit compote; mascarpone or thick yogurt with crushed nuts (pistachio would be fabulous!). See in post for more ideas.

Notes

  • Use room temperature eggs to help them mix thoroughly and aerate the batter better.
  • Sift cake flour before measuring for accurate quantities and a tender crumb.
  • Ensure baking powder is fresh to guarantee proper rising of the cake.
  • Butter should be softened to about 18°C (64°F) to mix well without greasiness.
  • Store the cake in an airtight container at room temperature for 4-5 days or freeze for up to 3 months.

Nutrition Information

Calories 280cal (14%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 89mg (30%) Sodium 82mg (3%) Potassium 79mg (2%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 534IU (11%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 280

% Daily Value*

Calories 280cal 14%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 89mg 30%
Sodium 82mg 3%
Potassium 79mg 2%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 534IU 11%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.