Classic pound cake
Prep
20m
Cook
1h
serves
10
The pound cake has been around for ages, and is loved for its simplicity, beautiful golden hue and buttery flavour. This recipe recreates the classic version, but feel free to add some lemon or orange zest, or stir through some chocolate bits to mix things up.
You’ll need a 21.5cm x 11.5cm, 8cm high loaf pan. Start by melting your butter so it has time to cool.
An elevated serving suggestion
Try serving slices of cake with a luscious piping of Swiss meringue and fresh berries. You can stop here, or take it up a notch by gently torching the meringue. For this technique, we used a piping bag fitted with a 4.5cm ribbon nozzle.
Ingredients (7)
- 1 2/3 cups (250g) plain flour
- 250g caster sugar
- 1 1/2 tsp baking powder
- 4 large eggs
- 1-2 tbs milk, if required
- 2 tsp vanilla bean paste
- 250g salted butter, melted, cooled
Method
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1.Preheat oven to 170°C/150°C fan-forced. Grease base and sides of a 21.5cm x 11.5cm (base), 8cm high loaf pan and line with baking paper.
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2.Whisk the flour, sugar and baking powder in a large bowl until well combined. Weigh the eggs in a medium bowl. You will need 250g, which is roughly 4 large eggs. If you have slightly less, make up the difference in weight with 1-2 tbs milk. Add the vanilla and whisk until smooth. Make a well in the centre of the dry ingredients and whisk in the egg mixture until a smooth batter. Add the cooled melted butter and whisk until smooth and fully incorporated. Pour into the prepared pan (batter will be runny). Bake for 1 hour-1 hour 5 minutes, until a skewer inserted in the centre comes out clean.
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3.Cool cake in pan on a wire rack for 10 minutes, then turn out of pan onto wire rack to cool slightly. Serve warm or at room temperature.
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