Pound Cake Recipe

I was thinking of baking this pound cake for many days but I always ended up baking chocolate cake as I am so chocolate addict. Me and my kids love everything made with chocolate, whether it’s ice cream, milkshake or any dessert but I wanted to try something different this time.

With the kid’s approval, I finally baked this Pound cake yesterday and both me and my kids fell in love with it with the first bite. And quite surprisingly my husband was also not ashamed to throw some words of appraisal after eating the cake.

It is so tasty and soft that it just melts in your mouth. The recipe is so easy that even a kid can bake it in adult supervision. So, guys, I want you to try it and share your comments here. Don’t miss this mouth melting treat.

pound cake

Ingredients Of Pound Cake

  • 3 large eggs, at room temperature
  • 1 1/2 cup sifted flour
  • 1 tsp. baking powder
  • 3/4 cup sugar, ground
  • 1 tsp. vanilla essence
  • 3 tbsp. milk, at room temperature
  • 13 tbsp. butter, at room temperature
  • 1/4 tsp. salt

Method Of Pound Cake

  • Preheat oven to 10 minutes at 180 celcius degrees.
  • In a bowl mix dry ingredients i.e flour, baking powder, sugar, and salt.
  • In another bowl lightly beat 3 eggs with vanilla essence and milk.
  • Now add butter to dry ingredients and mix it with a wooden spoon.
  • Now gradually add egg mixture and beat on medium speed.
  • Grease loaf pan and pour this batter in it. Bake for 55 minutes at 180 degrees. Enjoy it with your loved ones.

104 thoughts on “Pound Cake Recipe”

  1. Tina@flourtrader

    I will take a few slices of this any day! Love the texture of this little cake. the fact that it is easy to make is just an extra bonus. Thanks for sharing this tasty treat!

      1. Is it once you mix the liquid ingredients and see that there are not lumps and that everything is properly mixed, you pour in your baking pan?

    1. I don’t have oven n microwave….can I cook the same in cooker …if yes then how much time would b required…. N flame should b low, medium or high…. TIA

  2. Tee it is called a pound cake because when this recipe was developed many many years ago every ingredient that went into this cake was a pound…1 pound of butter, 1 pound of eggs, 1 pound of sugar…etc. most pound cake recipes have been pared down because people usually don’t eat that size cake any more! (although I probably could 🙂 )

  3. The recipe calls for 3/4 c. sugar ground. Is this granulated sugar or powdered sugar? Would love to try this. Was writing it down when I noticed the sugar and just want it clarified.

      1. U hav clarified abt sugar but is it to b ground first then weighed or weighed then ground Sorry for the bother Thanx

  4. Hi Neel

    Im new to cooking and baking so gonna ask you a silly question ? In recipe its13 tbs of butter. The butter when refrigerated is bit hard so you mean we need to melt it before measuring with ?

  5. Sounds delicious! I’m in the U.S., not sure of the temperature. I cook in Fahrenheit, so what temperature do I preheat, then what temperature do I turn oven down to cook? Thank you

  6. This just came out of the oven. Amazing! Thanks! I just recently revived my love for baking so I’m going through your recipes one by one lol thank you!

  7. By volume each vanilla bean only contains around 3% – 5% vanillin however vanillin accounts for approximately 25% of the total flavour and fragrance experience of genuine vanilla extract. The remaining 75% are the organic compounds found in real vanilla beans, this is the major difference between extract and essence.

  8. Hi Neel. Firstly thank you so much for sharing this recipe. Unfortunately I can’t do anything with it unless it’s in metric. Can you kindly rewrite the recipe in grams please? Hoping to hear from you. Thank you in advance.

      1. Hi Neel firstly many thanks for sharing this wonderful recipe..could you please give me the exact measurement because some places you mention sugar 175g and some 185g… I just want to get an exact measurement si that my pound cake become a success as yours. Thank you in advance

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top