Pound cake is worth trying! It’s a simple and delicious cake perfect for any occasion. This is a traditional UK recipe, called a pound cake because it’s made using exactly one pound of just four ingredients: wheat flour, butter, eggs, and sugar.
Since one pound is roughly 450 grams, the original recipe for this cake, also known as a half-kilo cake, yields a generous amount! Even without baking powder, using equal amounts of each ingredient creates a perfect wheat cake, just like the ones you’d find in a bakery: tall, fluffy, and delicious whether eaten plain, with a filling, or with frosting.
Pound cake is a straightforward recipe that requires very few ingredients. The traditional recipe only requires four ingredients, making it easy for anyone to prepare.
Want to try this pound cake recipe? Here, we’re sharing a modified version of the English pound cake, which yields approximately 500 grams.
Old-Fashioned Pound Cake
6
servings15
minutes45
minutes320
kcal1
hourIngredients
125 grams sugar
125 grams plain flour (or all-purpose flour)
2 medium eggs or 3 small eggs
125 grams softened butter or margarine
Directions
- Start by preheating the oven to 180°C (medium heat). Then, cream together the butter and sugar until you have a smooth, creamy mixture, with the sugar granules well dissolved.
Tip: We recommend using refined sugar because the grains dissolve more quickly. - Separate the egg whites from the yolks. Add the yolks, one at a time, to the butter and sugar cream, beating well after each addition. Add the sifted flour and mix thoroughly.
Note: Since each egg weighs approximately 50 grams, this recipe calls for two to three eggs. Don’t worry if the mixture becomes runny while you add the yolks and beat; it will return to its smooth consistency after adding the flour. - Whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter using a spatula or spoon, being careful not to deflate the batter. Grease and flour a 13cm x 8cm rectangular cake tin (500g capacity), then pour in the batter.
Tip: To make whipping the egg whites easier, add a pinch of salt or a few drops of lemon juice. The lighter and fluffier the cake batter becomes after adding the egg whites, the more the cake will rise, making baking powder unnecessary. - Bake in a moderate oven (180°C/350°F) for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the English muffin to cool slightly, then remove it from the pan and let it cool completely before slicing to prevent it from crumbling. Serve plain, or, since it’s so easy to make, prepare one of these sauces to serve alongside:
Lemon sugar glaze
Orange sauce
Chocolate sauce with chocolate chips