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Homemade Easy Pound Cake Recipe 2022

Homemade Easy Pound Cake Recipe

Homemade Easy Pound Cake Recipe 2022

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If you’re looking for a simple dessert that doesn’t require a lot of fussy ingredients but tastes like a million bucks, Easy Pound Cake is exactly what you should do. Like 7up Pound Cake, Lemon Bundt Cake, and even Hot Milk Cake, it’s a fabulous shortbread cake that’s more than appropriate to enjoy any time of day. Even for breakfast!

Why is it so easy, you ask? Well, for starters, there’s no need to take the mixer out of storage, and a food processor does most of the work in seconds. You don’t have to cream the butter; melt it and turn it in the machine’s bowl. It’s ready to bake in just a couple of minutes. If you’ve always been “bad” at making desserts, go ahead and give this recipe a try. You can surprise yourself!

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And aside from the chill time, you can make this cake in under an hour. Last-minute party enthusiasts, take note!

This recipe uses a traditional bread pan (just like Sara Lee!), so you can cut small slices of the bread every time you’re in the kitchen, and no one will be the wiser.

Why is it called Pound Cake?

The time-honoured and time-honoured pound cake recipe was made with a pound of flour, butter, eggs, and sugar. It produced a vast four-pound cake that was dense and substantial. However, this classic version was easy to bake, resulting in a dry cake.

The sponge cake has been around in one form or another since the 1700s, but over the years, the recipe has been modified to be a little lighter and moister.

How to make an easy cake

Easy peasy. If you’re a visual learner, these pictures show you what happens, but look towards the bottom of the page for the actual recipe with specific amounts!

  1. Mix dry ingredients in a bowl: cake flour, salt, and baking powder.
  2. Then, combine the sugar, eggs, and vanilla in a food processor. Mix or press until combined, about 10 seconds.
  3. While the machine is running, spray the melted butter through the feed tube of the food processor. Continue processing until butter is fully incorporated.
  4. Back to the dry ingredients! Make a well in the centre of the flour mixture. Then slowly pour the wet ingredients into the dry, constantly whisking until the lumps are gone.
  5. Now all you have to do is pour the batter into the buttered papered pan. Bake the cake for 50-60 minutes at 350 degrees until a toothpick inserted in the centre comes out clean.
  6. Let cool about 10 minutes before removing the pan, and then let cool completely before devouring.

What is cake flour?

Cake flour is a finely ground bleached flour with a lower protein content (about 8%) than all-purpose flour. Making cakes with cake flour gives your desserts a smooth, tender texture and a great crumb. If you are a great pastry chef, you may already have it. But if you don’t have cake flour, you can make a cake flour substitute using all-purpose flour and cornstarch or arrowroot powder. The cornstarch inhibits gluten formation in the cake and will give the cake a much-desired fluffy, cakey texture.

How to make an easy cake flour substitute:

  • 1 cup all-purpose flour
  • Two tablespoons cornstarch or arrowroot

To make 1 cup of cake flour substitute, start with a level cup of all-purpose flour. Next, remove two tablespoons of all-purpose flour and add cornstarch or arrowroot powder to the flour. Sift together until well blended. (Note: Using the arrowroot powder can make the cake bake faster, so keep an eye on the oven.)

How to make Easy Pound Cake in a skillet or tube pan:

This recipe is more of a “half-pound cake” because it uses a half-pound of butter instead of four sticks. If you want to make a cake using a standard package pan or tube pan, you must double this recipe. Don’t forget to put butter in the pan, so it doesn’t stick.

How to make orange or lemon cake:

If you love the idea of ​​this easy pound cake but want to dress it all up in one go, try a little fresh citrus peel added to the batter. Mix in 1-2 tablespoons of freshly grated orange or lemon zest, depending on how prominent you want the flavour to be.

How to serve Easy Pound Cake:

  • Cut large slabs and serve with raspberries, strawberries, or whatever fresh fruit you like. A dollop of freshly whipped cream seals the deal.
  • It’s wonderfully cold, at room temperature, or even a little hot if you’re impatient.
  • For the most indulgent dessert, cut the sponge cake into cubes and dip it into chocolate fondue. Oh, la la!

Why does the cake break?

The cake often has a crack in the top, but don’t take it seriously. Because it is such a dense cake, the inside cooks at a different rate than the outside, which can cause the dough to rise and break in half; unlike other cakes, this is to be expected with sponge cake, and it doesn’t mean you’re a terrible baker.

If you can’t stand cracking, use a tube pan that will distribute the batter a little better for even baking.

An easy, moist cake like this is worth its weight in gold. It’s the perfect summer dessert, just begging to be topped with fresh berries and lots of fresh whipped cream.

  • 1 1/2 cups cake flour
  • One teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • Four large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup hot, melted unsalted butter (2 sticks)
  • Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with nonstick cooking spray, then line the bottom of the pan with parchment paper.
  • Mix the cake flour, baking powder, and salt in a large bowl. Set aside.
  • In a food processor, combine the sugar, eggs, and vanilla. Process until combined, about 10 seconds. Pour the melted butter through the feed tube in a steady stream with the machine running. Continue processing until the butter is completely incorporated into the dough.
  • Make a well in the dry ingredients and slowly pour in the wet ingredients, constantly whisking until most lumps are gone. Pour batter into prepared loaf pan, wiping up any batter drips.
  • Bake until an inserted toothpick comes out clean with a few crumbs, 50 to 60 minutes. Rotate the pan halfway through cooking.
  • Cool the cake in the pan for 10 minutes. Remove from pan and peel parchment from the bottom of the cake. Cool completely.


Calories:: 457kcal

Introduction of the recipe

The homemade pound cake or pound cake is a straightforward cake with such a delicious flavour that you can eat it as you take it out of the oven or use it as a base to make more elaborate cakes. It is consumed worldwide because of how easy it is to make.

Portions / number of people: 6 people

Preparation Time: 55 minutes

Cooking Time: 40 minutes

Category: Desserts

Ingredients to prepare Homemade Pound Cake

Eight eggs

One tablespoon of vanilla extract

2 cups of sugar

A quarter of a cup of milk

3 cups of flour

450 gr. butter

Three teaspoons baking powder

How to prepare Homemade Pound Cake

To make a delicious homemade pound cake, the first thing to do is beat the butter, adding the sugar, until you get a very creamy mixture.

Then we are incorporating the eggs, but one by one. We will not add the next one until the previous one is not well integrated.

Chocolate Sponge Cake with Strawberries and Cream Chocolate Turtle (Traditional and Thermomix).

Then add the sifted flour with the yeast, milk and vanilla, and stir well until there are no lumps.

We put the oven to preheat to 190º C., with heat above and below. While it heats up, pour the mixture into a silicone mould or a conventional one, lightly greased with butter.

Put the mould in the oven and let it bake for about 40 minutes or until we see that the cake is made. Remove and let cool before unmolding. Exquisite!

Frequently Asked Questions: Pound Cake Recipe

What is the secret to a moist pound cake?

Adding buttermilk, sour cream, or cream cheese gives more moisture and flavor to the cake. The acid in buttermilk and sour cream produces a very fine crumb because it tenderizes the gluten in the flour. Sour cream and cream cheese add so much richness that cakes made with them are super moist and almost springy.

What is the difference between a bundt cake and a pound cake?

Bundt cakes refer to cakes that have a particular shape, whereas Pound cakes refer to a cake made with one pound of each key ingredient. So, you can make a Pound cake in the shape of a Bundt; and you can make a Bundt cake using one pound of each of the ingredients.

Does pound cake need baking powder?

A simple classic pound cake does not utilize any chemical leavening (baking powder or baking soda). This cake relies solely on the air that is mixed into the batter during the creaming process for its rise.

What kind of flour is best for pound cake?

Cake Flour: Cake flour is lighter than all-purpose flour and produces the best pound cake in my opinion. Since it’s so light, the attention remains on the butter. All-purpose flour is simply too heavy for this pound cake recipe; the cake will be heavy as a brick. If needed, use this homemade cake flour substitute.

Why did my pound cake come out dry?

Pound cake is SUPPOSED to be a little dense. But it’s not supposed to feel heavy or dry. If it’s dry, the cake may have been over-baked. The cake can also be too dry if you added too much flour (or not enough butter or sugar).

Why is my pound cake wet in the middle?

This wet ring in cakes can be caused by the cake settling after baking. A cake settles dramatically like this when the eggs, butter and sugar are over creamed. To prevent this, cream these together slowly (no higher than medium speed on your mixer) and then gently fold or mix in your dry ingredients.

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