My classic pound cake recipe, a delicious recipe for an old fashioned cake – simple, easy to make, nice and moist (because that’s how a cake should be) and unbelievably delicious! This is my go-to recipe for a perfect pound. It took me a few tries to get it perfect, but here it is!
Easy pound cake
Baking a simple cake sounds very easy, and it is. But there are definitely a few things you need to bear in mind to make a really tasty pound cake. Even small changes in ingredients can make a big difference. That’s why I did a lot of testing until I found the perfect recipe.
This is a dense cake that is also moist and airy at the same time. In the mood for more cake recipes? Try my pistachio cake or this zesty orange cake!
Classic pound cake recipe
This very simple recipe will make you a perfect pound cake. For this cake, I use butter, sugar, eggs, flour and baking powder. I also add a few other simple ingredients.
Like baking soda, because baking powder and baking soda reinforce each other. Buttermilk, because it makes the cake extra creamy, and crème fraîche. A pinch of salt to balance the sweet taste of the cake and the list is complete!
Tips and tricks
Always make sure that all the ingredients are at room temperature before you start baking. This is very important to prevent the cake from separating. Here are some preparation tips:
- Don’t mix for too long. It is logical to think that for an extra airy cake you need to beat longer, but in fact this often results in a collapsed or compact cake because too much air gets into the dough, causing the cake to collapse during baking. For the same reason, you don’t want to add too much raising agent (such as extra baking powder or baking soda).
- Don’t bake the cake too long or too hot. Keep a close eye on it and, if necessary, test it with a skewer halfway through the baking (but not before halfway through, when you want to keep the oven door closed) to see if it is done. If it comes out dry, it is.
- Use the correct size cake tin. For this recipe, I used a standard cake tin of approx. 25 cm / 10 inch in length. If you use a bigger or smaller tin, remember that the baking time may change.
Personally, I think a nice crack in the top is part of the cake. So just before I put the cake in the oven, I make a small indentation with a knife and pour a little melted butter into it to create a nice crack. Of course, you can leave this out if you prefer. Enough chit-chat, time to bake a pound cake!
Ingredients
- 225 gram butter
- 200 gram granulated sugar
- 4 eggs
- 75 gram crème fraîche
- 50 ml buttermilk
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 275 gram all purpose flour
Equipment
- Stand mixer
- Cake tin (25 cm / 10 inch)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 175 degrees Celsius / 347 Fahrenheit top and bottom heat.
- Beat the sugar and butter until light, about 5 minutes.
- Add the eggs to the mixture one at a time.
- Add the crème fraîche, buttermilk, baking powder, baking soda, salt and flour and mix to form a smooth dough.
- Pour the mixture into a greased cake tin and bake for about 50-60 minutes.* Test the cake with a skewer to see if it is done. If it comes out dry, the cake is done. Leave the cake to cool for a while in the tin and then on a wire rack. Enjoy!
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