Pound Cake

The name 'pound' is given to this cake because the original recipes contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. While the pound cakes we make today often have different proportions from the original, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust. Whether you enjoy a slice of this cake plain with just a dusting of powdered sugar or with whipped cream or ice cream, it is truly a king among cakes.
  • Passive
    0 minutes
  • Prep
    10 minutes
  • Cook
    50 minutes
  • Servings
    20 people


  • 6 Eggs
  • 6 tbsp Milk
  • 3 tsp Vanilla extract
  • 3 cup All-Purpose Flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 1/2 cup Granulated white sugar
  • 1 + 2/3 cup Unsalted Butter
  • Lemon rind of 1 lime,Optional
  • Orange rind of 1 orange, Optional


  • 1 Preheat oven to 350 degrees F (177 degrees C) Grease a Bundt pan or two 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf tins. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
  • 2 In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended.
  • 3 Add the butter and half of the egg mixture, add the rinds(if using). Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure.
  • 4 Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
  • 5 Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  • 6 Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
  • 7 Cut into slices when cake is completely cooled down. Serve alone or with a cup of coffee for a mid-day (or mid-morning, for Second Breakfast)

Recipe Notes

  1. Make sure that all the ingredients are at room temperature.
  2. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
  3. The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
  4. I have used zest of 1 lemon and zest of 1 orange and call it ‘Lemon Pound Cake’.
  5. You can make a Glaze or Drizzle for lemon pound cake once the cake is completely cooled.
  6. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Allow to set completely.

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