Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Pound Cake Recipe

Pound Cake is a traditional cake made with one pound of each of four ingredients, flour, butter, eggs and sugar. This makes a very large cake and hence the quantity is changed to the desired size. We can do so many varieties of pound cake by changing the ingredients according to our taste.

Time of Preparation : 20 minutes
Baking Time : 1 hour
No of Pieces : 10

Ingredients:

  • Cake Flour – 1 1/2 cup
  • Baking Powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Sugar – 1/2 cup
  • Butter – 3/4 cup (room temperature)
  • Sour cream – 3 tbsp
  • Salt – 1/4 tsp
  • Eggs – 3 (room temperature)
  • Milk – 3 tbsp
  • Vanilla Extract – 1 tsp

Method of Preparation:


  1. Preheat the oven to 350 F and grease some butter on a 9×5 inch baking pan.
  2. Line it with a parchment paper and grease some butter on top of it.
  3. We are going to mix the wet ingredients and dry ingredients separately and then mix them together.
  4. Whisk the eggs with milk and vanilla extract and keep it aside.
  5. In another large bowl, sift the cake flour and then add the baking powder, baking soda, sugar and salt.
  6. Mix them well and now add the butter, sour cream and little of liquid ingredients mixture and beat them using a hand mixer at a very low speed.
  7. The bowl should be deep enough so that the dry ingredients wont come out while beating. Scrape down the sides whenever needed.
  8. Beat them until they combine well.
  9. Now add the remaining egg mixture and beat them in medium speed for 5 minutes to get a creamy mixture.
  10. Transfer this to the baking pan and keep it in the center of the oven.
  11. Bake for 1 hour till you golden brown color or until a toothpick inserted in the center comes out clean.
  12. Remove it from the oven and let it cool. Transfer it to a wire rack.
  13. It can be refrigerated for 1 week.

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3 Comments

  1. The cake has come out perfect, love the fresh fruit topping!

  2. Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French GĂ©noise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.;

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  3. Tried this recipe today… The cake turned out perfect and delicious… The detailed step by step pics are great.

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