Pound cake

    2 hours

    An easy plain sponge cake, which is incredibly moist and buttery. It's delicious as is or served with whipped cream and fresh berries.

    415 people made this

    Serves: 12 

    • 100g margarine
    • 225g butter
    • 500g caster sugar
    • 5 eggs
    • 2 teaspoons almond extract
    • 250ml milk
    • 1/2 teaspoon baking powder
    • 385g plain flour
    • 50g cornflour

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Preheat oven to 150 C / Gas 2. Lightly grease and flour a 26cm tube cake tin.
    2. Cream margarine, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
    3. Combine baking powder, flour and cornflour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared tin.
    4. Bake in preheated oven for 1 to 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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    Reviews & ratings
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    Reviews in English (341)


    Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture, remember to cream shortening, butter and sugar, then add eggs one at a time, this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper!  -  08 Feb 2003  (Review from Allrecipes US | Canada)


    Great recipe - only change I made was using part vanilla and part almond. Mine had the dense pound cake quality. I noticed some people had trouble keeping the cake dense and with it overflowing. Remember, a pound cake is a very old style cake - long before electric mixers. The recipe states to stir in the flour and milk, so when using a mixer it must be slow and not for too long. Mixing it fast and for a long time will put too much air in the batter causing it to fluff up and loose the dense pound cake quality and rise too big.  -  20 Feb 2004  (Review from Allrecipes US | Canada)


    I am a Pastry Chef and I am always looking for wonderful recipes. This recipe is great, although I did add some things. Instead of the almond extract(two tsp. seemed like too much to me) I added two TBS. of almond oil, 1/2 tsp. lemon extract and 1 tsp. of vanilla extract. Instead of just regular shortening, I used butter flavor shortening. I creamed the butter, shortening and sugar for 20 minutes which gives the cake a fluffy texture. All of these changes made it great!  -  03 Aug 2006  (Review from Allrecipes US | Canada)