Classic Pound Cake
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sieve the flour, baking powder, salt and sugar together 3-4 times.
  3. Beat together the eggs, vanilla essence and milk lightly.
  4. Add the melted butter and beat well with a balloon whisk for about 5 minutes.
  5. Take the sieved flour in a large bowl and make a well in the center.
  6. Pour the beaten egg mixture into the well and start to gently combine the flour with it. Mix until no lumps are left.
  7. Spoon into a greased baking dish. [8 inch round tin or 7inch by 3.5 inch loaf tin]
  8. Bake in the pre heated oven at 180 degrees for 30-40 minutes or until a skewer inserted comes out clean. [The top looks golden with a few brown specs when the cake is done]
  9. Allow to cool for 10-15 minutes and then invert over a wire rack.
  10. Slice once completely cooled.
Recipe Notes


Oven temperature and time may vary. Check on your cake after 25-30 minutes of baking.

I used 3 medium sized eggs for this recipe.

Though I dint follow the recipe from the book to a ‘T’ , one of the things included was milk. Typically it isn’t a part of pound cakes but it helps to make the cake softer and more moist. I decided to use it and the cake is delicious.

Happy Baking

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