Best Ever Pound Cake

    1 hour 35 min

    This cake is incredibly easy to make and tastes fantastic. It's buttery, tender and flavoured with vanilla and almond extracts. Enjoy with a light dusting of icing sugar or whipped cream and berries.

    559 people made this

    Makes: 1 26cm tube cake

    • 340g butter
    • 225g cream cheese
    • 600g caster sugar
    • 1 tablespoon vanilla extract
    • 1 teaspoon almond extract
    • 6 eggs
    • 380g plain flour
    • 50g cornflour

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Preheat oven to 170 C / Gas 3. Grease one 26cm tube cake tin. Mix together the flour and cornflour, set aside.
    2. Cream together the butter, cream cheese and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared tin.
    3. Bake in preheated oven for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean.

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    Reviews & ratings
    Average global rating:

    Reviews in English (546)


    Can I just use cake flour or do I still add corn flour? I made it with both.It was a bit dry, but very nice. I used it as a sponge cake with jam and buttercream in the middle .I did as others suggested and mixed butter, cream cheese and suger for 5/10 mins then added flour and vanilla and almond. I also added lemon rind and juice.If anyone has a suggestion to make it more moist I would be greatful, but as I never got a reply to the question posed at the beggining of this review,I don,t hold out much hope,  -  28 Jun 2017


    Awesome! Don't have cake flour on hand? No problem; for every cup of cake flour use 1 cup of all purpose flour minus 2 TBS. This turned out with a consistency like velvet. I used lemon extract instead of almond. I used my KitchenAid to beat very well and add air. Used a bundt pan for 1 hour 10 minutes. This only fell very slightly as I made sure not to open oven during baking. Absolutely delicious and worthy to serve to the most discriminating dessert fanatic. This is my new favorite pound cake recipe.  -  19 Oct 2004  (Review from Allrecipes US | Canada)


    My family and I just love this pound cake. However I have never made it with the almond extract, since I do not care for that particular flavor. As for those who who gave this recipe less than great reviews...I wonder if they ever have had a REAL homemade pound cake? This recipe has the texture, density and crumb that a"pound cake" should have. For those having problems...check your oven accuracy and mixing methods. Remember there are none of the usual leavenings added. This cake depends on air beat into the fats and eggs in order to rise properly. For those who did not have cake flour...take 2 tablespoons of flour from each cup of all purpose flour to substitute for cake flour. I rate this pound cake as the epitome of all pound cakes. Just a review from a professional baker :-)  -  19 Jan 2003  (Review from Allrecipes US | Canada)