Classic Pound Cake

Ingredients

• 454 g (1 pound; 2 cups)unsalted butter, softened
• 600 g (3 cups)granulated sugar
• 6 largeeggs, at room temperature
• 375 g (3 cups)plain flour
• 5 g (1 teaspoon)salt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 160°C (325°F). Grease and flour a loaf tin.

2. 2

   Cream butter and sugar

   Beat the softened butter and sugar together in a mixing bowl for about 5–7 minutes, until the mixture is light and fluffy.

3. 3

   Add the eggs

   Mix in the eggs one at a time, beating well after each addition.

4. 4

   Mix in the flour

   In a separate bowl, sift together the flour and salt. Gradually add them to the creamed mixture on a low speed, mixing just until combined.

5. 5

   Fill the tin

   Transfer the batter to the prepared loaf tin and smooth the top with a spatula.

6. 6

   Bake the cake

   Bake for 60–70 minutes, or until a toothpick inserted in the centre comes out clean.

7. 7

   Cool the cake

   Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack and let it cool completely.

What is pound cake?

Pound cake is a rich cake traditionally associated with a simple formula of butter, sugar, eggs and flour in equal weights. This American-style version uses a loaf tin and a measured amount of salt, giving it a straightforward shape and flavour.

Here, creaming the butter and sugar thoroughly helps give the cake a light, even crumb, while adding the eggs gradually helps the mixture come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 4g protein, 40g carbs, 22g fat.

The flour and sugar provide most of the carbohydrates, while the butter contributes much of the fat and the eggs provide some protein. Pair a slice with fresh fruit, or serve a smaller slice alongside a lighter meal.

Why the ingredients matter

Butter: Use it softened, not melted, so it can be beaten with the sugar into a pale, airy mixture.

Eggs: Room-temperature eggs are easier to incorporate smoothly. Add them one by one, as directed, rather than all at once.

Flour and salt: Sifting them together distributes the salt and helps avoid pockets of flour in the batter.

Get the creaming right

Cream the butter and sugar for the full 5–7 minutes, until visibly lighter and fluffy. This is the main step that adds air to the batter.

Scrape down the bowl if needed so the mixture is beaten evenly. Once the flour goes in, mix only until combined to avoid working the batter more than necessary.

Check for doneness

The cake needs 60–70 minutes in a 160°C oven. Start checking towards the earlier end of that range, as ovens and loaf tins can vary.

A toothpick inserted into the centre should come out clean. If it has wet batter on it, return the cake to the oven and check again after a short interval.

Cool before slicing

Leave the cake in its tin for 10 minutes so it can settle before you turn it out. Then cool it completely on a wire rack.

Slicing while warm can make the crumb seem fragile or gummy. Once cool, use a serrated knife and a gentle sawing motion for neat slices.

Ways to serve it

Plain slices are a good match for tea or coffee, and the buttery cake also works well with fresh fruit or whipped cream.

For a more dessert-like serving, add a drizzle of chocolate sauce. Keep toppings separate until serving if you want to store the cake for later.

Recipe notes & tips

• Bring the butter and eggs to room temperature before mixing.
• Measure the flour accurately and avoid packing it into the measuring cup.
• Beat the butter and sugar until light and fluffy, allowing the full 5–7 minutes.
• Add each egg separately and mix well before adding the next.
• Stop mixing as soon as the flour is incorporated.
• Grease and flour the loaf tin carefully so the cooled cake releases more easily.

Variations

• Citrus zest: Add finely grated lemon or orange zest to the butter and sugar while creaming.
• Berry topping: Serve slices with fresh berries for a fruity contrast.
• Chocolate finish: Drizzle cooled slices with chocolate sauce just before serving.
• Whipped cream: Add a spoonful of whipped cream when serving the cake as dessert.

Common mistakes to avoid

• Butter too cold: Let it soften until it can be pressed easily, so it creams properly with the sugar.
• Eggs added all at once: Add them one at a time and mix between additions to help the batter stay smooth.
• Overmixing the flour: Use low speed and stop as soon as the flour is combined.
• Opening the oven too early: Avoid checking before the cake has had time to bake and set.
• Turning out too soon: Leave the cake in the tin for 10 minutes before transferring it to the rack.

How to store

Once completely cool, store the cake in an airtight container at room temperature for up to 3 days. Rewarm individual slices briefly if you prefer them slightly warm.

Frequently asked questions