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Perfect Pound Cake

Perfect Pound Cake


Perfect Pound Cake Recipe

Makes one 9×5-inch loaf cake
Source: The Cake Book, Tish Boyle


2 cups (7 oz/200g) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 oz/227g) unsalted butter, softened
1 1/4 cups (8.8 oz/250g) granulated sugar
4 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/3 cup (80ml) heavy cream

  1. Preheat oven to 325 degree F. Grease the bottom and sides of a 9×5-inch loaf pan. Dust the pan with flour.
  2. Sift together the flour, baking powder and salt into a medium bowl, set aside.
  3. Cream butter in a mixer at medium speed until very creamy, about 2 minutes. Gradually add the sugar and continue beating for 4 mins until very light and fluffy, about 4 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Beat in the citrus zest and vanilla extract. Add the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the pan and smooth the top.
  4. Bake for 60-70 minutes or until a cake tester inserted into the center come out clean. Remove from the oven and let cool on a wire rack for 20 minutes. Slice into pieces and serve.
Cook’s Note:

The heavy cream makes the pound cake extremely moist, which I think is the secret ingredient in this recipe.

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31 COMMENTS... read them below or add one

  1. This pound cake is in my baking list too, such cake is always my favourite. I had tried another butter cake recipe recently, soft and moist and fluffy and buttery, a very good butter cake recipe too.

  2. Ega via Facebook

    payah,ga tau luar kotak sama isinya.kalo namanya rasa malaysia,isinya pun brbahasa madura,masa bhsa inggris,dcernah dgn baik dong klo mau melangkah,tengoklah dulu

  3. Rosanna

    Yeah, I don’t like citrus in my pound cake either. Though everyone says my Papa’s lemon pound cake is to die for. I prefer his original pound cake the best though. Plain, simple, buttery, and oh so good. If I eliminated the zest, I think I would like this recipe a good deal though.

  4. joey

    My Mom has this great recipe for Butter cake called “brun buttercake”.
    Brun butter is Danish Butter packed in Tins. (gold tin cans). Its the only butter that will give this cake that flavor. Its hard to find Brun Butter, but they do have other brands. I recommend using Butter packed in tins to make the most of this recipe.

    Brun Butter Cake
    brun butter 1lb/500g/ 1 TIN
    sugar 3c
    eggs 12(separate yolk whites)
    All purpose Flour(3x sifted) 3 1/3c
    baking powder 4t
    salt 1/2t
    Sour Cream 2T
    -Cream Butter , sugar, add yolks
    -Whip whites to stiff peaks
    -Combine dry ingredients
    -portion out eggwhite mix and dry ingredients into 3 parts (eyeball this)
    -Fold eggwhites into butter batter, alternating with dry mix, each fold
    mixing all ingredients evenly. Repeat 3x in batches.
    – Bake 350F for (1)hour tent with foil to allow steam to help cook ingredients. Remove foil tent. Continue baking for 15min. (use middle rack of oven). Cool. Slice. Serve.

  5. Et

    would like to try but do not have 9×5″ loaf tin. can I use round or square tins instead. If so pls let me have the sizes for round and square tins which I can use. thanks

  6. Michele Stansberry via Facebook

    BIG pound cake lover…my great gandmother always had one for us when we visited and always so moist..I have my grandmother’s recipe and a cheat one both are fantastic! Let’s see if yours is my cheat one?

  7. Imeii Aja via Facebook

    have you ever tried it with cream cheese instead of heavy cream, that’s my perfect Pound Cake recipe :)

  8. Michele Stansberry via Facebook

    nope that definitely wasn’t my cheat pound would have taken out the orange and lemon…not a fan of citrus in cake like that.

  9. G’day! This is the very first time I have made Pound Cake! Thank you for inspiring me with your posted recipe!
    It was very moist and delicious (like a pound cake should be) and reminded of my childhood when I had VERY fond memories of Pound Cake!
    Thank you!
    Hope I can inspire people to make it too!

  10. Charmaine

    Hi, I’m looking forward to trying out your recipe. However, is there any replacement of Heavy Cream? I’m in KL but I can’t seem to find heavy cream (plenty of cooking cream / whipping cream). I’ve tried recipe using sour cream and other similar recipe but it just didn’t turn out well. I hope with your recipe and steps it will be perfect.

  11. RJ

    I do bake quite a bit too and mostly the european baking. Yes. The secret to the moisture of the pound cake is because of the whipped cream. If no whipped cream is available in your area, try adding milk instead.

  12. MF

    hi, thanks for sharing all ur lovely recipes. I’m just wondering what is the difference between pound cake and butter cake. Look very similar but with this recipe, there is 50g more sugar and less butter. Is this very sweet? Is it possible to cut down to 200g sugar? Any changes to the texture?

    Hope to hear from you

  13. Cherlyn

    Hi Bee, thanks for sharing the recipe. Can i substitute the heavy cream with the sour cream? Thank you. :)

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