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Perfect Pound Cake

Perfect Pound Cake
Perfect Pound Cake pictures (2 of 4)

When it comes to baking, I like really simple recipes that are almost fail-proof, yet deliver satisfactory results. Recipes that call for only a few basic baking ingredients, precisely, butter, flour, eggs, and sugar, that create magic when blended together and baked. One example is pound cake.

I spotted this perfect pound cake recipe a while ago on Kokken. Seriously, I have never seen such a perfect looking pound cake on the internet; I immediately bookmarked the recipe, which is from “The Cake Book” by Tish Boyle. I could always use a slice (or two or three) of pound cake. I never tire of rich and buttery cake.

Now that I have tried this perfect pound cake recipe, I have to say that even though the pound cake is really good, I still think that this butter cake recipe I learned from Food-4Tots is slightly better. The two recipes are very similar, but theĀ butter cake recipe is richer with more butter, which I love. Plus, I actually didn’t fancy the addition of grated orange and lemon zest in this pound cake recipe.

In any case, if you love a good pound cake, this recipe is definitely a keeper.

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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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