This Pound Cake recipe is based on one called The Perfect Pound Cake from The Cake Bible by Rose Levy Beranbaum. She tested it over 40 times and we’ve tried it many ways as well. It truly is the perfect Pound Cake that neither can nor needs to be improved upon! That said, I’ve taken the liberty of changing the name here to the BEST Pound Cake. 🙂
Pound Cake
Pound Cake can spark spirited debates in the baking world. Some are adamant we should stay true to the traditional method that uses no baking powder in order to give it lift, resulting in quite a dense, heavy cake by modern tastes. Others insist on “improving” Pound Cakes by making the crumb much lighter and fluffier, giving rise to something (hah!) that barely resembles what a Pound Cake should be like.
Me? I walk the line. I don’t want my Pound Cake to be light and fluffy like Vanilla Cake – if I did, I’d just make Vanilla Cake! Nor though do I want it made without any leavening agent at all, which I do find gives an overly heavy result.
So this recipe uses just a bit of baking powder. Just 3/4 teaspoon, to be precise, in order to lighten up the crumb a touch whilst still bearing that signature denseness with all the vanilla buttery goodness we know and love about Pound Cake.
A Pound Cake to please everyone, shall we say? 🙂
For interest, here’s the difference between a pound cake made with and without baking powder. You can see how much denser the traditional baking powder-less version is.
Pound Cake comparison – with and without baking powder
What’s so different about a pound cake?
Pound Cake is very classic, buttery vanilla cake commonly made in loaf form. The crumb is quite dense compared to typical cakes, but when made well, it should be moist, soft and melt-in-your mouth, as this one is!
Think of it as your great all-rounder. The cake you can pull out for afternoon tea, take into work for morning tea. Dress it up to serve for dessert, or grab a slice on the run!
Ingredients in Pound Cake
Here’s what goes into pound cake. It might look like a lot of writing for such a simple cake. It’s intended to arm even novice bakers with enough information to build the confidence to make this! If you’re an experienced baker, feel free to skip straight to the recipe.
Cake flour – Cake flour makes the pound cake rise slightly better, giving a nice little dome to the loaf. With plain / all-purpose flour, the pound cake doesn’t rise quite as much so the top surface is fairly flat. However I find the crumb is still soft and tender even so, meaning the difference is purely visual. If you’re ok with not having a traditional domed shape, then it’s fine to use plain flour.
What exactly is cake flour? This is a flour that has lower protein than all-purpose / plain flour. This gives some cakes a softer crumb and helps it rise better. It’s not essential for all cakes. In fact, some cakes (like my Vanilla Cake) work better with plain / all-purpose flour.
Butter (at room temperature) – When recipes call for butter at room temperature or softened butter, the butter needs to be firmer than you probably think. Ideally it is 18°C / 64°F. This is soft enough to whip until creamy, but still cool enough such that when you touch it, you don’t end up with a slick of grease on your finger.
Butter that is too soft can lead to greasy cakes that do not rise as well as they should. In fact, this is one of the most common problems in cake making!
A quick way to bring butter to room temperature: Cut fridge-cold butter into 1.5cm cubes (1/2″ thick slices if you have a US stick of butter). Scatter on plate. Microwave 2 cups of cold tap water for 4 minutes on high. Remove jug, quickly put plate in, close door. DO NOT turn microwave back on. The residual heat will soften the butter in 5 minutes.
Baking powder – As noted above, traditional pound cakes do not have any leavening agent at all but I like to use a bit to lighten up the crumb a touch. If your baking powder has been sitting in the dark depths of your cupboard for a while, it’s best to check it’s still good – see here. Baking powder can be dead even if it’s not past the due date.
Eggs at room temperature – The eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the batter and aerates properly when beaten.
A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe.
Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 150-165g / 6 oz in total (including shell) or 135 – 150g / 5.4 oz in total excluding shell (useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need).
Sugar – Superfine / caster sugar works better in this recipe because the grains are smaller than ordinary sugar, dissolving more easily into the batter. However if you only have ordinary white sugar, that will work just fine too.
Salt – A pinch of salt in sweet baked goods is always a good thing. You can’t (shouldn’t!) be able to taste the saltiness, it’s there to help bring out flavour.
Vanilla – As with all recipes that call for vanilla, the better the quality, the better the flavour. In descending order of quality: real vanilla beans, vanilla bean paste, vanilla extract, then bringing up the rear is vanilla essence (it’s artificial).
For this recipe, I use vanilla extract. I usually reserve vanilla beans for more refined desserts, such as Creme Brûlée and Custard.
How to make Pound Cake
This recipe calls for specific mixing times, required to develop the structure of the cake’s crumb. If you shortcut the mixing times, you’ll find that the crumb is not as tender as it should be (as I found out firsthand!)
It can be made with either a handheld beater or stand mixer. I haven’t tried by hand – it can be done in theory, but the mixing times will depend on your stamina and strength!
Whisk dry ingredients: Place the dry ingredients in a bowl and whisk for 30 seconds. This is a bit of an unusual step from Beranbaum’s recipe. I believe it is intended to aerate the flour to help lighten the batter of this traditionally rather dense cake, without turning it into an excessively light crumb.
Whisk in some wet ingredients: Add the softened butter and the eggs-and-milk, and beat on Speed 1 until incorporated into the batter. Once it is, beat for 1 minute on Speed 7. Why just 1 minute? This is long enough to aerate the batter without overworking the gluten in the flour, which would lead to a dense cake.
Add remaining eggs-and-milk in two lots – Add half the remaining eggs-and-milk mixture and beat on Speed 7 for 20 seconds. Repeat with the remaining eggs-and-milk. As before, we don’t want to over-mix the batter, so limit beating to 20 seconds each time. The batter should be soft but fairly thick. Not thin and pourable – you should have to scrape it into the loaf pan.
Fill pan – The ideal loaf pan size is 21.5 x 11.4 x 6.9cm / 8.5 x 4′′ loaf pan. Pound cake cooked in this will have a nice shape, as pictured. It will work in smaller or larger pans, but the shape will be a little different and the bake times may differ slightly (check with a skewer).
To flour the pan, firstly grease the pan with butter. Add about 1/2 tbsp of flour and shake the pan so it coats the base and sides. Then shake out and discard the excess flour.
The cake pan should be greased and ready to go before you start the batter because with most cakes, it’s important get the batter straight into the oven once made to make sure it rises as intended.
Fill the loaf pan with the batter then smooth the surface. It doesn’t need to be perfectly smooth, the batter will even out in the oven.
Bake for 30 minutes at 180°C/350°F (165°C fan), then do the split (if desired, see next step) then bake for a further 20 minutes.
The “split” (optional) – One key characteristics of pound cakes is the signature split or crack across the surface. While I’d love to tell you that it happens naturally, the truth is that if you want a nice long one, it needs a little helping hand.
After 30 minutes in the oven, the surface of the pound cake should have a crack running down the middle. Open the oven door and ideally pull the shelf out without removing the pan from the oven as this will risk the cake collapsing. Working quickly, make a light cut with a small sharp knife along the split (about 15 cm / 6′′ long) to help the split to open up nicely. Work fast, do not leave oven open for long or the cake will collapse.
Now close the oven door and bake for a further 20 minutes or until a skewer inserted into the centre comes out clean.
Cool – Let the pound cake cool for 10 minutes in the pan. This makes it less fragile. Then you can turn it out on to a rack. Let it cool for at least 30 minutes before cutting into thick slices to serve.
How and what to serve Pound Cake
This is one of those cakes that’s extra-lovely served warm. If you do serve it warm, it’s wonderful even just eaten plain.
Whether served warm or at room temperature, it’s still essentially a plain vanilla cake however. Which means it can always benefit from adding a dollop or smear of something! Here are some suggestions:
Whipped cream and fresh berries – very traditional
Mascarpone, crème fraîche or thick yogurt instead of cream
Butter with honey, jam or a fruit compote
A sprinkle of crushed nuts (pistachio would look and taste especially fabulous) for texture, teamed with any of the above listed dolloping things
Ice cream or cream – Just think: warm Pound Cake and a scoop of ice cream, perhaps with a drizzle of chocolate sauce. Aaaahhhh! Be still my beating heart!
A dusting of icing sugar / powdered sugar – great with any and all of the above.
Oh and don’t forget to message me when your Pound Cake is ready. I’ll pop right over for afternoon tea. Thanks! 😉 – Nagi x
Watch how to make it
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The Best Pound Cake
Ingredients
- 3 tbsp milk , full fat, at room temperature
- 3 large eggs , at room temperature (150 – 165g / 6oz total including shell, Note 1)
- 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 (superfine sugar)
- 3/4 tsp baking powder , check to ensure it's still good (Note 3)
- 1/4 tsp salt
- 13 tbsp (185 grams) butter, unsalted, softened to 18°C / 64°F; (Note 4)
Instructions
- 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.
- 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)
- Whisk wet: In a medium bowl, lightly whisk together the milk, eggs and vanilla. Set aside.
- 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.
- 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.
- 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.
- 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.
- Fill pan: Scrape batter into the prepared loaf pan and smooth the top.
- First bake (30 min): Bake for 30 minutes until top begins to split slightly.
- 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.
- 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.
- Cool: Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
- 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.
Recipe Notes:
Nutrition Information:
Let them eat cake! 10 more classic cakes
Life of Dozer
The house I’m renting while my house is being renovated has a walk in robe!!! Dozer’s made himself at home….
Nagi dank voor je 3 kookboeken
You’re welcome Sylvia!! N x
The actual recipe in the Cake Bible is 1 1/2 cups of cake flour. There is an error in the post. The amount of flour looked so small I checked it with my copy of the Bible book and found the error. It’s delicious with the correct amount! Thank you for also making me take the book out after many years. You are terrific
Hi Diane – I’ll make a note of this so as not to confuse others. In her cookbook, Rose says 150g or 1 1/2 cups of flour. But 150g is actually 1 1/4 US cups of flour, or 1 Australian cup. What I did was test it with 150g flour, 1 US cup and 1 Australian cup. the 1 US cup version came out slightly less domed but still worked just fine. Hence why I have left it as 1 US cup for simplicity! N x
Enjoy your time in Tassie! You have a lovely, companion in Dozer. Very aptly named I think ❤️
Thank you for the amazing recipes. Just wondering if you have ever tasted Hurricane’s ribs, in Darling Harbour? They are a ‘must have’ when I go there 🤪
Thanks Roslyn!! Yes I’ve had Hurricane’s Ribs – love the tender fall apart meat! N x
I am “pre” rating this with 5 stars because it looks and sounds just as delicious as all of your recipes. I have to admit, I have never eaten pound cake with butter and syrup! I will have to give that a try. Sending love to Dozer while you are away from him.
To be honest Cherie, it will be great no matter how you eat it!!! 😂 N X
I’m thinking about adding a little orange zest to this. Wondering if I should reduce the vanilla a little?
Hi Connie, you can add in orange zest if you like, I think about 1-2 tbls depending on how strong you like the flavour will be perfect! N x
Thanks!! I have made so many of your recipes and have loved every one!! Well done.. rocking it.
looking forward to trying your pound cake. When I was little I remember my grandmother making a vanilla pudding before we sat down to eat so that after the meal she would serve a slice of pound cake with the warm pudding over it. Yum!!
That’s beautiful Peggy! I love this!! N x
I am so honored that you did this magnificently detailed posting from my book “the cake bible.” with plan post a link to your posting on our blog! by the way, i know that the australian cup is slightly larger than the US but if ppl are using volume it will all be fine proportionately. that said i do think it would be valuable to give the weight for the flour and the eggs. thank you Nagi! so nice to have discovered your blog thanks to Frank Ball who sent me the link.
PS And yes! I have a toggle button for weights. But actually, we tested this recipe with US cups, Aussie cups and weights. The difference was barely noticeable 🙂 N xx
Thanks—that’s great to know. I forgot about the toggle feature. I should have realized when I read that you wrote about “if you use volume measure that somehow you were offering weights! Anyway I love what you dis and hope you will stay in touch. Also I fell in love with Australia on two visits.
Woah! Rose? I’m blown away to receive your message! Thank you so much. Had I known you had a website I would have linked to it – I’ve just updated the post and recipe. I think you’re amazing! – N x
Thanks—that’s great to know. I forgot about the toggle feature. I should have realized when I read that you wrote about “if you use volume measure that somehow you were offering weights! Anyway I love what you dis and hope you will stay in touch. Also I fell in love with Australia on two visits.
Question about the hand mixer speeds, is one fast or slow? and is 7 at the top end or does the blender go to ten? Or if you have the “Spinal Tap” version that goes to 11? 🙂
Hi Wes – Speed 1 is the first setting, so on the slower side! N x
I’m new to my stand mixer and you say this can be mixed in the stand mixer. Do I use the whisk attachment or the paddle attachment?
Hi Gwendolyn, use the paddle attachment here 🙂 N x
My elderly friend used to make pound cake with a lemon juice topping. I lost the recipe years ago. All I remember is that she would put it on top of the hot cake but what was in besides fresh lemon juice is??? Would you be able to help? Thx so much.
Hi Edie, you can always make a lemon syrup to pour onto the hot cake – I would use 1/2 cup sugar and 1/3 cup lemon juice, bring to a gentle simmer and reduce to thicken slightly. Brush over the cake. & enjoy!! N x
Thank you Nagi for this and all your amazingly, hard work to bring us delicious recipes.
Hoping your vacay is marvellous!
In 1 quart saucepan over medium high, heat 4 1/2 tsps lemon juice and 2 tblsps sugar to boiling.
Lower heat and cook until slightly thickened, stirring frequently(about 5 minutes). remove
from heat and brush mixture evenly over top of loaf. Serve warm or cool completely. Enjoy!
Thank you Jeani from Eugene, Oregon I’ve got all the ingredients set out to bake tomorrow morning.
That’s it! Thank you so much Jeani.
No problem Edie, here is the complete recipe.
1 lemon
2 1/4 cups all purpose flour
1 1/2 tsps double acting baking powder
3/4 tsp salt
3 eggs
1 1/2 cups sugar/ remove 2 tblsps and set aside for glaze
3/4 cup butter
3/4 cups milk
Grease a 9″ x 5″ loaf pan/or line with parchment paper
Preheat oven to 350*
From lemon, grate 1 tblsp peel and squeeze 4 1/2 tsps juice; set aside.
In large bowl, whisk together flour, baking powder, salt and 1 1/2 cups
sugar. With pastry blender, cut in butter until mixture resembles coarse crumbs.
Stir in lemon peel. In small bowl, beat eggs slightly;stir in milk. Stir egg/milk mixture into flour mixture
until flour is moistened. Spoon evenly in prepared pan. Bake 1 hour and 15 minutes or until
toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan.
In 1 quart saucepan over medium high, heat lemon juice and 2 tblsps sugar to boiling.
Lower heat and cook until slightly thickened, stirring frequently(about 5 minutes). remove
from heat and brush mixture evenly over top of loaf. Serve warm or cool completely. Enjoy!!
I was gifted that iconic book, The Baking Bible by a good friend 25 yrs. ago. I made her ‘party poundcake’ so times, I knew it by heart. It’s always my go-to poundcake.
It’s amazing isn’t it Christine?!! N x
YES! Better than Sara Lee’s frozen poundcake! I have tried many recipes and always come back to Rose Levy’s recipe!
Did you see Gordon Ramsey’s recent visit to Tassie? He was visiting many local food experts. Very good. Btw …I was married in Tas 22 years ago. Beautiful part of the world.
It’s spectacular isn’t it Pam – such a beautiful place! N x
Wish you’d give pan size in inches too.
Happy vaca…..poor Dozer who’ll be left behind!
It’s noted in step 2! N x
Nagi did give the pan size in inches 8.5 X 4″.
It is in inches. Also, there’s this thing called Google that can convert the measurements for you.
It’s there. 8 and 1/2” x 4”
How can I get the recipe for prawns with garlic and pasta?
Hi Iona, you can use the search bar to find any particular recipe, but here is the link for you: https://promotown.info/creamy-garlic-prawn-pasta/%3C/a%3E N x
Just go to search (top of page ) and type in Creamy Garlic Prawn Pasta.
A trick that I learned years ago. After smoothing the batter in the pan, take a butter knife, dip the blade in water and make a “slice” the middle length of the loaf pan though the batter. The cake always splits perfectly for me. Have lots of fun and make lots of memories on your trip!👍
Just like using a bread lame Clayton – genius! N x
Hi magi
Hope you fin in Tassie😎
I live in Adealide and have never seen cake flour what is it
Hi Jane, I talk about cake flour in the post above 🙂 N x
Cake flour is an ingredient in many American food sites.
Thanks for explanation but I have still never seen cake flour in Australian supermarkets . So where do you buy yours
Jane, cake flour is available at all Coles and Woolies stores, it’s just that it comes in a very large bag costing $10 a bag. Usually sits at the bottom of the shelves. I couldn’t find it either until I saw the huge bag, but they definitely do stock it, just overlooked it as was so large.
Am writing this from Australia – have just talked to Mr Google: Woolies, Coles and Aldi all keep – they may be under different names depending on the manufacturer . . . but it is so easy to make your own 🙂 !!!
You can make cake flour from all purpose flour at home . Just google it.
Cake flour has a finer consistency with about 7-9 % protein. Regular all purpose flour is a harder flour with 10-12 % protein. Cake flour gives a tender cake, less gluten versus the all purpose flour. Hope that helps.
this looks divine! if i wanted to emulate sara lee’s chocolate swirl pound cake, can i use this recipe and just swirl some melted chocolate through before baking?
One for me to add to my recipe list Jo! N x
What if I don’t have full fat milk or cake flour? Any substitutes?
Hi Lilly, full fat works better here as the fat content will affect the texture and crumb if you’re using reduced fat. You can make cake flour – use 1 cup of regular flour, remove 2 tbsp and replace that with 2 tbsp of cornflour. N x
These comments are the height of stupidity. If I was Nagi, I’d be losing my mind.
Go to the stinking store and get the ingredients.
I am wondering if almond ‘flour’ or another type of flour could be substituted for cake flour. And, could a sugar substitute be used? I’m sure both would change the cake but would still like to know if it’s possible to Keto-ize this recipe. I know if I made the cake according to your recipe I’d devour every last crumb and then, there goes my waist line and health. Thanks.
No sorry Dorothy it just won’t work unfortunately! N x
I didn’t think so but had to ask.
Did i tell you how much I look forward to your emails/newsletters? The recipes are terrific,, the pictures of food so professional and mouthwatering, and the updates on Dozer are charming. I am so happy I found you.
Nagi – HAVE AN ABSOLUTELY FANTASTIC TIME ! Would you believe I had to look this up on Mr Google ! Wish I was with you !!! Art and music AND food !!! I feel totally ignorant at the moment ! Just as well since baking even the loveliest cakes is not quite ‘my thing’ !!! Have an absolutely fabulous time – how could you not !!!!!
Thanks so much Eha, don’t worry – it’s a little too cold for me to take it all off! 😂😂 N x
You are not going to take it ‘all off’ during the ogoh-ogoh festival, or 🙂 !!