Perfect Pound Cake


245 people made this

About this recipe: A traditional sponge cake, cooked the traditional way. That is, the cake is baked from a cold oven. Enjoy as is or drizzle over your favourite glaze or icing.


Makes: 1 26 tube cake

  • 375g plain flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 225g unsalted butter, softened
  • 100g margarine
  • 525g caster sugar
  • 5 eggs
  • 250ml milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract

Prep:20min  ›  Cook:1hr20min  ›  Extra time:4hr cooling  ›  Ready in:5hr40min 

  1. Do not preheat the oven. Grease 26cm tube cake tin and line bottom with baking parchment.
  2. Sieve together the flour, baking powder and salt. Set aside.
  3. In a large bowl, beat the butter, margarine and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
  4. Pour batter into the prepared tin. Set the oven temperature to 180 C / Gas 4. Bake for 1 hour and 20 minutes or until a skewer inserted into the middle of cake comes out clean. Allow cake to cool in the tin for 1 hour. Remove to a cake rack and cool for at least 3 hours.

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Reviews (3)


I used this recipe for a cake I made for a friend's son's birthday. I needed a cake that I could carve and sculpt to shape and this fit the bill perfectly, and more than just looking good when tasted delicious! I got just as many compliments for the cake itself as I did for the 'decorating'. Not a scrap went to waste either because I kept all the bits that got carved away and had many a happy cup of tea whilst picking at the 'leftovers'. Way too tasty to throw even a crumb away. Great recipe, highly recommended! - 08 Jun 2013


Um, this isn't a 'pound cake' recipe. Pound cake is made from equal weights of eggs, flour, butter and sugar. - 17 Jun 2015


As good as this recipe may be, Joe is right. This isn't a pound cake. - 20 Aug 2015

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