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Pound Cake

120 mins (incl. 65 mins of baking)
1 loaf

Pound Cakes were named so because they originally contained one pound butter, one-pound sugar and one-pound of flour. Quatre Quarts is the French name for a Pound Cake. This refers to the quantity of ingredients. Although the Pound Cakes that we make today may have different proportions than the original recipe and sometimes contain baking powder or baking soda they are still rich and moist with a golden brown crust.


The batter for this Pound Cake recipe is made using a different method. This recipe uses the ‘one-bowl’ or quick method to make the batter. Instead of using the traditional ‘creaming’ method, where butter and sugar are first beaten together and then the eggs and flour are added. When using the ‘one-bowl’ method, it is important to ensure that all ingredients are at room temperature. Also, follow the directions for mixing. The dry ingredients are first mixed together, then the liquid ingredients and room temperature butter are added to the batter. This reduces gluten formation and produces a dense, texture cake with a tender crumb.


You can enjoy this cake plain or with a little powdered sugar. It can be served with fresh fruit, whipped cream, or ice cream. A slice of bread can be toasted or grilled. Jane Rodmell, in her book “Best Summer Weekends”, tells us to beat one egg with two tablespoons of milk and Grand Marnier. Dip each slice of cake in this mixture, just like French Toast. Place the cakes on the grill and brown each side. Serve with fresh berries and whipped topping for dessert. Absolutely delicious. (Note: This Pound Cake recipe was adapted from “The Cake Bible”, by Rose Levy Beranbaum.


  • 3 large (150 grams) eggs, at room temperature
  • 3 tablespoons (40g) milk at room temperature
  • 1 1/2 teaspoons (6 grams) pure vanilla extract
  • 1 1/4 cups (150 grams) cake flour
  • 1 teaspoon (4 grams) baking powder
  • 1/4 teaspoon (1 gram), salt
  • 3/4 cup (150 grams) granulated white sugar
  • 3/4 cup (170 grams) unsalted butter, at room temperature


  • Pre-heat the oven to 350°F (180°C) and place the oven rack at the center. A 9 x 5×3 inch (23x13x8 cm) loaf pan can be buttered or spray with non-stick vegetable spray. Butter or spray parchment paper on the bottom of the loaf pan.
  • Mix the eggs with the milk and vanilla extract in a bowl.
  • Place the flour, baking powder and salt in a bowl fitted with the paddle attachment or a hand mixer. Mix on low speed for about 30 seconds. Add the butter to the dry ingredients along with half the egg mixture. Mix the dry ingredients on low speed until they are well combined. To create the cake’s structure, increase the mixer speed to medium. Scrape the bowl’s sides and bottom as necessary. To incorporate the egg, beat the mixture in two additions for about 30 seconds.
  • Place the batter in the prepared pan. Smoothen the surface with an offset spatula, or a spoon. Bake the cake for 55 to 65 minutes, or until it is golden brown. Turn the loaf pan halfway through baking. The center of the cake will begin to crack. Cover the cake with lightly butter foil if it browns too much during baking.
  • Place the cake in the oven for 10 minutes. Cool on a wire rack. Next, take the cake out of the oven and let it cool completely on a wire rack.

You can cover the Pound Cake and keep it at room temperature for several days, refrigerated for one week, or frozen for up to two months.