Easy Pound cake

A moist, rich and dense cake, the pound cake is a blank canvas for fillings, frostings, luscious sauces and clouds of whipped cream. It can hold the addition of nuts, chocolate chips and fruits and withstand heavy fondant. This easy pound cake is sturdy enough for carving three-dimensional structures. It can be sliced and toasted or used for French toast and bread pudding.

There is no way I will talk about cake making without mentioning my dear mother. She loved to bake cakes, her speciality was the rich fruit cake she baked on special occasions like Christmas, birthdays, church confirmations etc., but her other cakes were equally scrumptious, in fact, we had ‘guests’ visiting just because of those cakes.

Cake making can be daunting to so many people, but if you follow these tips which have helped me over the years, your cake will turn out fine.

This Easy Pound cake is a basic one, you can modify it to suit your taste or purpose by changing the flavour or combination of flavours, also by the add-ins which you use.

Flavourings and Add-ins

Flavourings, essence, extracts or oils eg. lemon, vanilla, ground spices, alcoholic beverages and instant coffee. Also, Desiccated coconut, citrus zest (lemon or Orange rind), chocolate chips, dried fruits, chopped nuts, candied peels, chopped fresh fruits, toffee bits etc.

To make Easy pound cake

3 cups flour
½ cup corn flour
1 teaspoon baking powder
½ teaspoon salt
2 cups butter
2¼ cups sugar
2 teaspoons vanilla essence
8 eggs

Preheat oven to 180°C, brush a 9-b-13-inch cake pan with butter or oil and sprinkle lightly with flour.

Sift together flour, cornflour, baking powder, and salt into a bowl and set aside.
In a large bowl, cream butter and sugar until very light and fluffy.

Stir in vanilla essence. Beat in eggs in three additions, beating well after each addition. If it starts to cuddle, sprinkle with a little flour.
Gently fold in flour mixture. Do not over mix or the cake will be tough.

Pour mixture into prepared pan and smooth the top.

Bake for 1 to 1½ hours, until a skewer inserted in the middle, comes out clean.
Cool for 10 minutes in the pan then turn out onto a wire rack and cool completely.

FILLINGS AND FROSTINGS

Buttercream, whipped cream, pastry cream, royal icing, fondant etc.

Note

• Do not use warm or melted butter.
• Do not overbeat the butter.
• Do not overbeat eggs.
• You can use 3 1/2 cups cake flour in place of 3 cups all-purpose and 1/2 cup cornflour.
• Storage: Poundcake wrapped tightly in plastic wrap or foil can be stored at room temperature for 1 to 2 days, in the refrigerator, for 1 week, in the freezer, for 4 to 6 months

If you enjoyed my Easy Poundcake, you will also enjoy my Red velvet cake, Chocolate cake, Moist Fruit cake and Cooked beetroot cake.

Print

Easy pound cake

A moist, rich and dense cake, the pound cake is a blank canvas for fillings, frostings, luscious sauces and clouds of whipped cream.

Course Appetizer, Breakfast, Dessert, Snack

Cuisine world

Keyword cake

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 15

Author gaga

Ingredients

• 3 cups flour
• ½ cup corn flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups butter
• 2¼ cups sugar
• 2 teaspoons vanilla essence
• 8 eggs

Instructions

• Preheat oven to 180°C, brush a 9-b-13-inch cake pan with butter or oil and sprinkle lightly with flour.
• Sift together flour, cornflour, baking powder, and salt into a bowl and set aside.
• In a large bowl, cream butter and sugar until very light and fluffy.
• Stir in vanilla essence. Beat in eggs in three additions, beating well after each addition. If it starts to cuddle, sprinkle with a little flour.
• Gently fold in flour mixture. Do not over mix or the cake will be tough.
• Pour mixture into prepared pan and smooth the top.
• Bake for 1 to 1½ hours, until a skewer inserted in the middle, comes out clean.
• Cool for 10 minutes in the pan then turn out onto a wire rack and cool completely.

FILLINGS AND FROSTINGS

• Buttercream, whipped cream, pastry cream, royal icing, fondant etc.

Notes

• Do not use warm or melted butter.
• Do not overbeat the butter.
• Do not overbeat eggs.
• You can use 3 1/2 cups cake flour in place of 3 cups all-purpose and 1/2 cup cornflour.
• Storage: Poundcake wrapped tightly in plastic wrap or foil can be stored at room temperature for 1 to 2 days, in the refrigerator, for 1 week, in the freezer, for 4 to 6 months.

Do you have any comments, questions or suggestions, please leave a comment below.

Subscribe to the blog for instant notifications of new recipes.

Please share this recipe using the share buttons.

Follow on Instagram: @thepretendchefofficial, Twitter: @thepretendchef Facebook: https://web.facebook.com/thepretendchef/, Pinterest: https://www.pinterest.com/thepretendchef/