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    You are here: Home / RandomPosts / Pound Cake Recipe

    Pound Cake Recipe

    Last Updated On: Nov 22, 2024 by Sharmilee J

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    Pound Cake is a soft delightful cake made by baking a mix of flour, butter, sugar and eggs. This Pound Cake Recipe is fail proof and a must try at home for its taste & easiness. Learn to make perfect Pound Cake with step by step pictures.

    pound cake in a white plate

    This pound cake was an instant hit at home that all of us loved it so much. Since the pieces were bite sized mittu too enjoyed it. This pound cake recipe is very simple and easy to bake so must try for beginners in baking too.

    Jump to:
    • About Pound Cake
    • Pound Cake Ingredients
    • How to make Pound Cake Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Pound Cake

    This pound cake is one of the no fail baking recipes so thought to share with you all. I got the recipe of basic vanilla sponge cake from my cousin long back and tried it. I modified the same recipe a bit to get this pound cake. The cake has a slight crusty top and the very soft inside, sure one of the best cakes I’ve baked so far.

    This is the first time I used my Bundt pan though I got it 2 months back. I was thrilled to see the cake beautifully un mold from the cake pan. This time I just greased with butter and maida, didn’t use butter paper.

    pound cake in a white plate

    Similar Recipes

    • Vanilla cake
    • Chocolate cake
    • Plum cake
    • Carrot cake
    • Fruit Cake

    Pound Cake Ingredients

    • Flour – You can use maida or all purpose flour for pound cakes.
    • Eggs – You can use regular white eggs or country eggs, make sure to use room temperature eggs.
    • Sugar – White granulated sugar is used.
    • Vanilla extract – Use pure vanilla extract.
    • Leavening agents – Baking powder is used.
    • Milk – Boiled cooled milk at room temperature is used.
    6885591469 d8fba8c51c o

    How to make Pound Cake Step by Step

    1.Sieve maida and baking powder twice for even distribution. Set aside. To a mixing bowl, cream butter and sugar. Beat the eggs until fluffy.

    pound cake step1

    2.Then add milk to eggs, then add this to the butter sugar mixture and mix well. Add vanilla essence, salt and give a quick stir. Then add maida baking powder mixture in batches.

    pound cake step2

    3.The batter should resemble like the one shown below(very creamy batter). Preheat the oven at 176 DEG C for 10 minutes. Meanwhile grease the pan with butter and sprinkle little maida over it. Then tap to remove the excess. Now pour the batter into the pan and bake the cake at 176 DEG C for 35-40 minutes or until the top turns golden brown.

    pound cake step3

    4.You can insert a tooth pick and check, if it comes out clean then your cake is ready. Keep aside for 10 minutes then invert. Cool down completely then cut into slices and enjoy.

    pound cake step4

    Enjoy pound cake with a cup of tea or coffee!

    pound cake

    Expert Tips

    • I read in an article that for easy un molding : Once the cake pan is taken from the oven, place the pan over a wet cloth for 10 minutes then invert , the cake will come out clean.
    • I added milk just to make the batter little runny as mine was very thick. You can just skip it too. Adding salt always lifts up the sweetness more.

    Serving and Storage

    You can serve pound cake as such with tea or use it as a base for desserts. Store the cake in an air tight container and it keeps well at room temperature for up to 2 to 3 days. The cake can be stored in fridge up to a week.

    6754726903 7af59e1923 o

    If you have any more questions about this Pound Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Pound Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    6916682931 0dd1ce1129 o
    Print Recipe Pin Recipe

    Pound Cake Recipe

    Pound Cake is a soft delightful cake made by baking a mix of flour, butter, sugar and eggs. This Pound Cake Recipe is fail proof and a must try at home for its taste & easiness. Learn to make perfect Pound Cake with step by step pictures.
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Servings4 people
    AuthorSharmilee J

    Ingredients

    • 100 grams maida
    • 100 grams butter at room temperature
    • 100 grams granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 2 tablespoon milk optional
    • 1/8 teaspoon salt optional

    Instructions

    • Sieve maida and baking powder twice for even distribution. Set aside. To a mixing bowl, cream butter and sugar. Beat the eggs until fluffy.
    • Then add milk to eggs, then add this to the butter sugar mixture and mix well. Add vanilla essence, salt and give a quick stir. Then add maida baking powder mixture in batches.
    • The batter should resemble like the one shown below(very creamy batter). Preheat the oven at 176 DEG C for 10 minutes. Meanwhile grease the pan with butter and sprinkle little maida over it. Then tap to remove the excess. Now pour the batter into the pan and bake the cake at 176 DEG C for 35-40 minutes or until the top turns golden brown.
    • You can insert a tooth pick and check, if it comes out clean then your cake is ready. Keep aside for 10 minutes then invert. Cool down completely then cut into slices and enjoy.

    Notes

    • I read in an article that for easy un molding : Once the cake pan is taken from the oven, place the pan over a wet cloth for 10mins then invert , the cake comes out clean.
    • I added milk just to make the batter little runny as mine was very thick. You can just skip it too. Adding salt always lifts up the sweetness more.
    Nutrition Facts
    Pound Cake Recipe
    Amount Per Serving (50 g)
    Calories 405 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 14g88%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 136mg45%
    Sodium 374mg16%
    Potassium 75mg2%
    Carbohydrates 44g15%
    Fiber 1g4%
    Sugar 26g29%
    Protein 6g12%
    Vitamin A 756IU15%
    Calcium 90mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Cakes, Cakes with eggs, RandomPosts, Teatime snacks, youmaylike

    Reader Interactions

    Comments

    1. Ramya Bala

      February 21, 2012 at 4:13 pm

      perefctly baked 🙂 and i love pound cakes… 🙂

      Reply
    2. Archana

      February 21, 2012 at 4:19 pm

      Looks awesome. Mine burns at the bottom how do I overcome it? also my heating is 180C does that pose the problem?

      Reply
    3. Archana

      February 21, 2012 at 4:19 pm

      Cake is awesome.

      Reply
    4. Sharmilee! :)

      February 21, 2012 at 4:20 pm

      Try using a butter paper and keep the tin in the middle rack….this will help

      Reply
    5. Anu

      February 21, 2012 at 5:10 pm

      Looks delicious.

      Reply
    6. ANU

      February 21, 2012 at 5:12 pm

      luv pound cake…..all time fav:)

      Reply
    7. Aarthi

      February 21, 2012 at 5:55 pm

      Wow..the cake looks so soft and yummy

      Reply
    8. Suma Gandlur

      February 21, 2012 at 6:35 pm

      Looks fabulous.

      Reply
    9. Priyanka

      February 21, 2012 at 6:39 pm

      The cake looks awesome. All the pictures are so beautiful

      Reply
    10. Nalini's Kitchen

      February 21, 2012 at 6:41 pm

      My favorite cake looks soft and yummy…perfectly made.

      Reply
    11. Achu's Amma's Kitchen

      February 21, 2012 at 7:09 pm

      Awesome and fluffy looking cake..clicks are awesome

      Reply
    12. Srimathi

      February 21, 2012 at 7:12 pm

      Looks perfect. Love to try this sometime.

      Reply
    13. Suja Manoj

      February 21, 2012 at 7:16 pm

      Love the texture,perfect and tempting cake..love it

      Reply
    14. Hema

      February 21, 2012 at 7:17 pm

      Very tempting, the ring mould looks so pretty..

      Reply
    15. Reshmi Mahesh

      February 21, 2012 at 7:53 pm

      Soft and cute looking slices…Lovely cake..

      Reply
    16. Anonymous

      February 21, 2012 at 7:55 pm

      hello…
      can we use powdered sugar instead of granulated sugar?

      Reply
    17. Shabitha Karthikeyan

      February 21, 2012 at 8:56 pm

      Looks so soft and yummy !!

      Reply
    18. Amina Khaleel

      February 22, 2012 at 12:58 am

      cake looks so soft and delicious… perfectly baked….

      Reply
    19. happybowl

      February 22, 2012 at 1:11 am

      hi sharmi, i would like to pass on an award to you. Pls check my blog for details.

      Reply
    20. priya ravi

      February 22, 2012 at 3:21 am

      Cake looks awesome.. perfectly baked..

      Reply
    21. RAKS KITCHEN

      February 22, 2012 at 3:37 am

      Perfectly baked pound cake. Looks awesome and want right now!!

      Reply
    22. Sangeetha Nambi

      February 22, 2012 at 4:33 am

      Love the cake and the shape as well….

      Reply
    23. Pavithra Elangovan

      February 22, 2012 at 5:31 am

      Lovely texture and beautifully captured cake. Yumm 🙂

      Reply
    24. Rekha shoban

      February 22, 2012 at 5:46 am

      perfectly backed…i love ringtype cake…but i dont have this baking tray..will surely buy and make it. nice click as usual dear!

      Reply
    25. GeethuSathiyaN

      February 22, 2012 at 5:55 am

      Love the shape n color,looks so yummy:)

      Reply
    26. Shobha Kamath

      February 22, 2012 at 6:51 am

      Wonderful looking and perfectly baked cake! Can this be made without eggs?

      Reply
    27. Aruna Manikandan

      February 22, 2012 at 7:39 am

      cake looks wonderful sharmi 🙂

      Reply
    28. Ramya Manja

      February 22, 2012 at 9:04 am

      The look and the fluffiness of the cake says it all…absolutely delicious…….

      Reply
    29. faseela

      February 22, 2012 at 9:33 am

      a perfect bake

      Reply
    30. Shilpakiran

      February 22, 2012 at 10:08 am

      wow looks wonderful and tempting too..thanks for sharing

      Reply
    31. jeyashrisuresh

      February 22, 2012 at 10:47 am

      perfectly baked pound cake. Must taste yum for sure

      Reply
    32. Paaka Shaale

      February 22, 2012 at 10:58 am

      Wonderful looking pound cake sharmilee!!! Loved the texture. It looks perfect 🙂

      Reply
    33. Suchi

      February 22, 2012 at 11:25 am

      Vanilla cakes are the best…you can eat them on their own and when you are bored, you can do so many things with them 🙂

      Reply
    34. Anonymous

      February 22, 2012 at 1:07 pm

      Very Good Sharmi….I will definitely try it.

      Reply
    35. hemalata

      February 22, 2012 at 1:53 pm

      Yummy cake,looks so soft n spongy.

      Reply
    36. Taste Junction

      February 22, 2012 at 2:35 pm

      Cake looks perfect..and in a bundt pan it looks even better!

      Reply
    37. Nisa Homey

      February 22, 2012 at 2:46 pm

      Just what I was looking for…perfectly baked…yum!

      Reply
    38. remo

      February 22, 2012 at 5:23 pm

      Looks beautiful and very soft. Thanks for sharing!

      Reply
    39. Anonymous

      February 22, 2012 at 9:46 pm

      cake looks super………..pls tell me where we can get the cake tin in US…iam searching frm long time …..pls let me know…thanks

      Reply
    40. Sharmilee! :)

      February 23, 2012 at 2:38 am

      @Anon : I am not aware of where exactly we get in US but sure it shouldnt be a problem at all 🙂

      Reply
    41. Prathibha

      February 23, 2012 at 5:48 am

      pound cake is my all time favorite..just love it…looks nice

      Reply
    42. Farah

      February 23, 2012 at 7:59 am

      hi sharmilee….love ur blog! happy to follow!…cake looks wonderful n effortless!

      Reply
    43. Anonymous

      February 23, 2012 at 6:36 pm

      thanks for saying…..can u say me whr we can get in hyd….iam waiting to bake a in tht…..thanks alot..

      Reply
    44. Vetrimagal

      February 24, 2012 at 6:55 am

      A simple cake, good for everyone who wants to bake in a jiffy and have a yummy one too. Adding milk makes it more moist , I suppose.

      The round shape cake tin( actually mine is a pudding tin), was bought in hyderabad ages ago in Ajanta crockery Secunderabad.

      Reply
    45. zareena

      February 24, 2012 at 9:02 am

      mmm…. Lovely and simple cake in a simple way. Thanks for sharing this dear.

      Reply
    46. Anonymous

      February 25, 2012 at 12:01 am

      Can you tell all the measurements in cup, not used with the gms measurement.

      Looks lovely:) good job.

      Reply
    47. Sharmilee! :)

      February 25, 2012 at 3:18 am

      @Anon : I am not really sure you can use 1/2 cup for maida, sugar and butter and the rest use the same measures as above, guess it will work. Give a try and see 🙂

      Reply
    48. Anonymous

      February 25, 2012 at 4:33 am

      cakes looks so soft n moist……thanks for sharing….i am having one doubt can this pound cake batter use as muffin…. with cake batters we can make muffin and in what temp n what time we should bake…..please reply me..thank you so much ……

      Reply
    49. Anonymous

      February 27, 2012 at 1:47 pm

      Hi – can we try this without egg as we do not eat egg

      ss

      Reply
    50. Sharmilee! :)

      February 27, 2012 at 2:02 pm

      @SS : I am not sure how egg replacers will work for this pound cake…So kindly check the eggless version of vanilla sponge cake

      Reply
    51. Sharmilee! :)

      February 27, 2012 at 2:06 pm

      @Anon: You can try with the same temperature and the timing can be 20-25 mins, give a try and do let me know the results 🙂

      Reply
    52. Anonymous

      February 28, 2012 at 4:50 am

      Hi – ntd you are not sure about egg replacers. had already made yr eggless sponge cake many times as everyone at home loves it. as this cake looked even better wanted to try it.
      thanks -ss

      Reply
    53. Anonymous

      March 04, 2012 at 2:04 pm

      Thank you very much for your recipe! I can't wait to try it out. I rarely trust measurements and methods given in most of the food recipe (especially if it is not by South Asians). But somehow, I really find your overall approach very convincing and reliable. It makes you feel like you can't go wrong. I consider myself an expert cook and yet I find very hard to follow someone's recipe and get the same result. With yours I am very optimistic 🙂

      Reply
    54. ANNU

      July 06, 2012 at 3:36 pm

      hi ,
      i have a doubt my baking tray or tin is very small so the whole batter will not fit in. will there be any problem if i do it turn by turn ? i mean the batter kept for sometime aside,should i refrigerate or something.
      thanks

      Reply
    55. Sharmilee! :)

      July 06, 2012 at 4:13 pm

      @Annu : For 15-20mins you can leave it as such but I dont recommend keeping it sit for more time…I havent tried that way so really not sure….

      Reply
    56. Kirti Rao

      January 21, 2013 at 9:27 am

      Dear Sharmilee..what is the bundt cake pan measurement?

      Reply
    57. Sharmilee! :)

      January 21, 2013 at 11:01 am

      @Kirti : I am really not sure but its small

      Reply
    58. Vysa

      March 03, 2013 at 2:42 pm

      Dear Sharmilee,

      I have tried few of your cake recipes , and with regards to taste there had been no compromise, they come out very tasty. All my cakes get baked at least 10-15 minutes faster than the time specified in the original recipe. So I always keep a close watch of the cake when it is getting baked. My cake after 15- 20 minutes of baking rise very well and immediately after few seconds become absolutely flat. Where am I going wrong? Pz guide.
      I tried pound cake today, it turned tasty . But when I tried to take it off my greased non-stick cake pan it started to crumble. Pz help. Tks a lot

      Reply
    59. Sharmilee! :)

      March 04, 2013 at 2:35 am

      Oh regarding the timing it depends on each oven as mine is an OTG it always takes 5-7mins extra than the orginal. From what you tell looks like the batter consistency should be the problem…but couldnt tell exactly where it goes wrong.

      Reply
    60. Vysa

      March 04, 2013 at 6:41 am

      Tks Sharmilee ….

      Reply
    61. Chandra M

      May 23, 2013 at 1:52 pm

      my first cake.. came out well. thanks a lot mam:)

      Reply
    62. Manohari Maran

      September 12, 2013 at 4:23 pm

      Dear Sharmilee..Today i wanted to try this cake for my lil one as i have a new microwave and starting to try my hand at baking. I had all the ingredients measured and ready. However i noticed that when i added the milk+egg mixture to the butter+sugar mixture i found that it immediately curdled…and my cake went downhill after that.
      Was something amiss when i mixed both the mixtures? Also should the sugar dissolve completely in butter, cause whisking it for more than 30mins still the sugar was granulated.
      Please advice.

      Reply
      • SHARMILEE J

        September 12, 2013 at 5:41 pm

        If you pour hot milk it might curdle…make sure both milk and egg are at the same temperature when you start beating…..

        Reply
    63. Aarthi Chandrasanth

      October 31, 2014 at 6:26 am

      Can we use oil instead of Butter for this cake?
      I have tried many of ur recipes n all were hit.
      By the way my daughters nick name is also mittu ( Sangamithra) 🙂

      Reply
      • SHARMILEE J

        October 31, 2014 at 8:12 am

        I haven't tried it personally Aarthi…you can give a try but not sure of the outcome
        Oh wow thats nice to hear 🙂

        Reply
      • Aarthi Chandrasanth

        November 02, 2014 at 12:29 pm

        Hi I made this vanilla pound cake recipe of yours with oil in place of Butter. It turned out excellent… Same consistency and awesome taste. I have a pic too.. Thank u for the recipe… 🙂

        My daughter loved it the most n finished it in one go… 🙂

        Reply
    64. GEE

      September 11, 2015 at 9:27 am

      I made this today. .. delicious and perfect. .. my family loved it so much. Very easy to put it together . I'm going to make this again. Thank you so much Sharmi for sharing this recipe.

      Reply
    65. Sangi Bala

      September 10, 2016 at 2:08 pm

      Hi sharmi can I use 9inch round PAN for this recipe

      Reply
      • SHARMILEE J

        September 14, 2016 at 4:05 am

        No 9 inch would be too big

        Reply
    66. Sneha Lolith

      February 23, 2017 at 2:22 pm

      hi Sharmi. what’s an ideal size for a cake tin? can I replace the vanilla flavor with any other?

      Reply
      • Sharmilee J

        March 01, 2017 at 9:58 pm

        It must be 4 inch in diameter

        Reply
    67. Soto Lamongan

      May 08, 2017 at 2:21 pm

      I love that cake. Maybe I have to practice to make it someday. Thanks for sharing the recipe Sharmille

      Reply
    5 from 4 votes (4 ratings without comment)

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