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.
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.
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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.
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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.
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.
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.
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.
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.
Enjoy pound cake with a cup of tea or coffee!
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.
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.
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Pound Cake Recipe
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.
Ramya Bala
perefctly baked 🙂 and i love pound cakes… 🙂
Archana
Looks awesome. Mine burns at the bottom how do I overcome it? also my heating is 180C does that pose the problem?
Archana
Cake is awesome.
Sharmilee! :)
Try using a butter paper and keep the tin in the middle rack….this will help
Anu
Looks delicious.
ANU
luv pound cake…..all time fav:)
Aarthi
Wow..the cake looks so soft and yummy
Suma Gandlur
Looks fabulous.
Priyanka
The cake looks awesome. All the pictures are so beautiful
Nalini's Kitchen
My favorite cake looks soft and yummy…perfectly made.
Achu's Amma's Kitchen
Awesome and fluffy looking cake..clicks are awesome
Srimathi
Looks perfect. Love to try this sometime.
Suja Manoj
Love the texture,perfect and tempting cake..love it
Hema
Very tempting, the ring mould looks so pretty..
Reshmi Mahesh
Soft and cute looking slices…Lovely cake..
Anonymous
hello…
can we use powdered sugar instead of granulated sugar?
Shabitha Karthikeyan
Looks so soft and yummy !!
Amina Khaleel
cake looks so soft and delicious… perfectly baked….
happybowl
hi sharmi, i would like to pass on an award to you. Pls check my blog for details.
priya ravi
Cake looks awesome.. perfectly baked..
RAKS KITCHEN
Perfectly baked pound cake. Looks awesome and want right now!!
Sangeetha Nambi
Love the cake and the shape as well….
Pavithra Elangovan
Lovely texture and beautifully captured cake. Yumm 🙂
Rekha shoban
perfectly backed…i love ringtype cake…but i dont have this baking tray..will surely buy and make it. nice click as usual dear!
GeethuSathiyaN
Love the shape n color,looks so yummy:)
Shobha Kamath
Wonderful looking and perfectly baked cake! Can this be made without eggs?
Aruna Manikandan
cake looks wonderful sharmi 🙂
Ramya Manja
The look and the fluffiness of the cake says it all…absolutely delicious…….
faseela
a perfect bake
Shilpakiran
wow looks wonderful and tempting too..thanks for sharing
jeyashrisuresh
perfectly baked pound cake. Must taste yum for sure
Paaka Shaale
Wonderful looking pound cake sharmilee!!! Loved the texture. It looks perfect 🙂
Suchi
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 🙂
Anonymous
Very Good Sharmi….I will definitely try it.
hemalata
Yummy cake,looks so soft n spongy.
Taste Junction
Cake looks perfect..and in a bundt pan it looks even better!
Nisa Homey
Just what I was looking for…perfectly baked…yum!
remo
Looks beautiful and very soft. Thanks for sharing!
Anonymous
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
Sharmilee! :)
@Anon : I am not aware of where exactly we get in US but sure it shouldnt be a problem at all 🙂
Prathibha
pound cake is my all time favorite..just love it…looks nice
Farah
hi sharmilee….love ur blog! happy to follow!…cake looks wonderful n effortless!
Anonymous
thanks for saying…..can u say me whr we can get in hyd….iam waiting to bake a in tht…..thanks alot..
Vetrimagal
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.
zareena
mmm…. Lovely and simple cake in a simple way. Thanks for sharing this dear.
Anonymous
Can you tell all the measurements in cup, not used with the gms measurement.
Looks lovely:) good job.
Sharmilee! :)
@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 🙂
Anonymous
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 ……
Anonymous
Hi – can we try this without egg as we do not eat egg
ss
Sharmilee! :)
@SS : I am not sure how egg replacers will work for this pound cake…So kindly check the eggless version of vanilla sponge cake
Sharmilee! :)
@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 🙂
Anonymous
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
Anonymous
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 🙂
ANNU
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
Sharmilee! :)
@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….
Kirti Rao
Dear Sharmilee..what is the bundt cake pan measurement?
Sharmilee! :)
@Kirti : I am really not sure but its small
Vysa
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
Sharmilee! :)
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.
Vysa
Tks Sharmilee ….
Chandra M
my first cake.. came out well. thanks a lot mam:)
Manohari Maran
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.
SHARMILEE J
If you pour hot milk it might curdle…make sure both milk and egg are at the same temperature when you start beating…..
Aarthi Chandrasanth
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) 🙂
SHARMILEE J
I haven't tried it personally Aarthi…you can give a try but not sure of the outcome
Oh wow thats nice to hear 🙂
Aarthi Chandrasanth
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… 🙂
GEE
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.
Sangi Bala
Hi sharmi can I use 9inch round PAN for this recipe
SHARMILEE J
No 9 inch would be too big
Sneha Lolith
hi Sharmi. what’s an ideal size for a cake tin? can I replace the vanilla flavor with any other?
Sharmilee J
It must be 4 inch in diameter
Soto Lamongan
I love that cake. Maybe I have to practice to make it someday. Thanks for sharing the recipe Sharmille