Luxury Butter Cake

    2 hours

    A simple, back-to-basics cake that is incredibly moist and rich. If you want to save on a few calories, use single cream instead of double cream. You could also try evaporated milk to save even more! Enjoy a slice as is, or with a topping of fruit.

    193 people made this

    Serves: 14 

    • 225g butter
    • 6 eggs
    • 600g caster sugar
    • 375g plain flour
    • 475ml whipping cream
    • 1 tablespoon vanilla extract
    • 2 teaspoons lemon extract

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

    1. Preheat oven to 170 C / Gas 3. Grease and flour one 23 or 25cm tube cake tin.
    2. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
    3. Introduce the flour, 125g at a time while adding cream a little at a time until all flour and cream is mixed in well.
    4. Add the vanilla and lemon extract and blend well. Pour cake mixture into prepared cake tin.
    5. Bake at 170 C / Gas 3 for 1-1/2 hours or until centre springs back when lightly pressed. Immediately turn out on cake rack to cool.

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    Reviews in English (165)


    i noticed the recipe did not call for baking powder? was that an omission?  -  10 Jan 2012


    Hiya bilisious, Many thanks for checking. We have checked the original recipe and there is indeed no baking powder. The cake is a very rich, dense cake, and the eggs are responsible for any leavening. Hope this helps and do post a review if you try it!  -  11 Jan 2012


    This is probably one of the best if not the best pound cake recipe I have ever made. I have made cream cheese, sour cream, buttermilk, etc and whipping cream still seems to be the best to me. I also sell cakes at my work place and of all the pound cakes, my co-worker's order this one the most. So how anybody could say this recipe needs to be taken off the list is totally absurb to me and probably they probably didn't follow the directions correctly. This is definitely an easy no fail recipe. I also have used various flavorings combinations and all have worked out very well. This cake is very moist, easy to make and very delicious.  -  08 Mar 2002  (Review from Allrecipes US | Canada)