Authentic Pound Cake Recipe United Kingdom, Europe

Name: Pound Cake
Prep time: 25 min
Cook time: 1 h 30 min
Yield: 24 servings
Cuisine: British
Ingredients: 1 lb (450g) sugar (2 cups); 1 lb (450g) butter, room temperature; 1 lb (450g) flour, sifted with salt (4 cups before sifting); 1 dozen eggs; 1⁄4 tsp salt; 1⁄4 cup (60 ml) fresh lemon juice; 1 tbsp fresh lemon rind, grated

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Introduction & history

A pound of flour, a pound of sugar, a pound of butter, and a pound of eggs — that, in short, is the pound cake. Because there are no leavening agents in a true pound cake, it is essential to cream the butter with sugar very well and to whip the eggs properly — this is crucial since it incorporates air into the batter which helps the cake rise. Although simple, this cake is incredibly versatile and can hold any flavor imaginable, from spices like mace, cinnamon, and cloves, to dried fruits. Modern iterations of the recipe will include raising agents which will produce a lighter cake. Commonly a part of butter or all of it is replaced with oil which results in a more moist cake. Proportions of the ingredients can also vary depending on the recipe, and the use of sour cream in place of butter is quite common. Pound cake is usually baked in either a round, a loaf or a bundt pan and is commonly served dusted with sugar, glazed or iced.

Main ingredients

Cooking tips

method

Although all recipes start with creaming butter with sugar, from there on out they differ, depending on the recipe. Some beat in the eggs one by one before the flour is folded in, while others add flour and eggs interchangeably. To further improve the airiness of the cake, you can sift the flour a few times before you add it to the batter.
leftovers

Since pound cake is dense enough to be sliced, you can breathe new life into your stale pound cake by toasting. Serve the warm toasts with ice cream, fruits, various sauces, or creams, and you have a quick and easy dessert.

Pound Cake

PREP 25min

COOK 1h 30min

READY IN 1h 55min

3.9

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This traditional pound cake recipe honors the simplicity and timeless appeal of its origin. The age-old formula of a pound each of sugar, butter, and flour, alongside a dozen eggs, lends itself to a dense, moist, and richly flavored cake that has charmed generations. While the inclusion of lemon rind and juice adds a contemporary zesty twist, purists may opt to omit these, sticking staunchly to the quintessential four ingredients. Just mix the ingredients, pour into a loaf pan, and bake until it's perfectly golden and a toothpick comes out clean.

Ingredients

24 Servings

1 lb (450g) sugar (2 cups)

1 lb (450g) butter, room temperature

1 lb (450g) flour, sifted with salt (4 cups before sifting)

1 dozen eggs

1⁄4 tsp salt

1⁄4 cup (60 ml) fresh lemon juice

1 tbsp fresh lemon rind, grated

Preparation

Step 1/6

Set the oven to preheat to 325°F/160°C.

Step 2/6

First, cream the butter with sugar until pale and fluffy, then start adding the eggs one by one, beating after each addition.

Step 3/6

Add the flour in batches, a ½ cup at a time.

Step 4/6

Lastly, add the lemon rind and the lemon juice.

Step 5/6

Pour the batter into an oiled and floured loaf pan.

Step 6/6

Bake for 75-90 minutes — the cake is done when a toothpick inserted into the center of the cake comes out clean.

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Rating And Comments

3.9

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