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Classic pound cake

Based on 16 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“To make the cake even juicier, wrap it in plastic wrap after baking when it’s still warm.”

Difficulty

Easy 👌
20
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
300 g flour
250 sticks butter (soft)
150 g sugar
1 tsp vanilla extract
eggs
lemon
7 g baking powder
30 ml milk
1 pinch salt
Metric
Imperial

Utensils

  • hand mixer with beaters
  • bowl (large)
  • oven
  • fine grater
  • sieve
  • loaf pan
  • wire rack

Nutrition per serving

Cal
376
Protein
6 g
Fat
22 g
Carb
39 g
  • Step 1/3

    Preheat the oven to 180°C/350°F. In a bowl, beat butter, sugar, and vanilla extract until fluffy. Add eggs one at a time, stirring to combine. Zest lemon and add to the bowl.
    • 250 sticks butter (soft)
    • 150 g sugar
    • 1 tsp vanilla extract
    • eggs
    • lemon
    • hand mixer with beaters
    • bowl (large)
    • oven
    • fine grater

    Preheat the oven to 180°C/350°F. In a bowl, beat butter, sugar, and vanilla extract until fluffy. Add eggs one at a time, stirring to combine. Zest lemon and add to the bowl.

  • Step 2/3

    Sift flour, baking powder, and a pinch of salt to the bowl. Then add milk and mix until smooth.
    • 300 g flour
    • 7 g baking powder
    • 1 pinch salt
    • 30 ml milk
    • sieve

    Sift flour, baking powder, and a pinch of salt to the bowl. Then add milk and mix until smooth.

  • Step 3/3

    Pour batter into a loaf pan and bake for approx. 50 min., or until golden brown. Let cool slightly in the pan before transferring to a wire rack to cool completely.
    • loaf pan
    • wire rack

    Pour batter into a loaf pan and bake for approx. 50 min., or until golden brown. Let cool slightly in the pan before transferring to a wire rack to cool completely.

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