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Classic Pound Cake

A moist and buttery classic pound cake that evokes fond memories and serves as a versatile dessert base.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Baking, Dessert
Cuisine: American, Classic
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 2/3 cups plain flour
  • 250 g caster sugar
  • 1 1/2 tsp baking powder
  • 4 large eggs Should weigh about 250g
  • 1-2 tbs milk To make up weight if eggs are less
  • 2 tsp vanilla bean paste
  • 250 g salted butter, melted and cooled Can use unsalted butter; add a pinch of salt

Method
 

Preparation
  1. Preheat your oven to 170 degrees C or 150 degrees C for fan-forced oven.
  2. Grease the base and sides of a loaf tin measuring 21.5cm x 11.5cm and line it with baking paper.
  3. In a large bowl, whisk together the flour, sugar, and baking powder until well combined.
Mixing
  1. Weigh your eggs in a medium bowl (about 250g, which is about 4 large eggs).
  2. If you find you have slightly less, make up the difference with 1-2 tablespoons of milk.
  3. Add the vanilla bean paste and whisk until smooth.
  4. Create a well in the center of your dry ingredients and pour in the egg mixture, whisking until a smooth batter forms.
  5. Finally, add the cooled butter, incorporating it until fully mixed.
Baking
  1. Pour the batter into your prepared tin.
  2. Bake for 1 hour to 1 hour 5 minutes, or until a skewer inserted in the center comes out clean.
  3. Once baked, place the cake in the pan on a wire rack for about 10 minutes, then turn it out onto the rack to cool.

Notes

Store leftovers in an airtight container at room temperature for up to four days or wrap in plastic wrap and refrigerate for a week. You can also freeze sliced cake for later.