Ultimate pound cake

Ultimate pound cake


72 people made this

About this recipe: This rich and moist sponge cake is easy to make and utterly delicious. It keeps upto 2 weeks if wrapped tightly with foil. Enjoy as is or decorate with your favourite icing.

Gina Pruitt

Makes: 1 26cm tube cake

  • 600g caster sugar
  • 225g butter
  • 225g cream cheese, softened
  • 6 eggs
  • 375g plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon orange extract

Prep:20min  ›  Cook:1hr15min  ›  Extra time:15min cooling  ›  Ready in:1hr50min 

  1. Do not preheat oven. Spray a 25cm Bundt cake tin with vegetable oil spray. Sieve together flour, bicarbonate of soda and salt and set aside.
  2. In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy. Beat in the eggs one at a time, mixing thoroughly after each addition. Pour the flour mixture into the batter and gently fold in with a spatula. Stir in the vanilla, lemon and orange extracts. Cake mixture will be very thick.
  3. Pour mixture into prepared tin. Place cake in oven and set temperature to 180 C / Gas 4. Bake for 60 to 70 minutes or until the top is golden brown and then turn the oven off. Let the cake sit in the oven for an additional 15 minutes. Remove from oven and cool in tin for 15 minutes. Turn cake over onto a cake plate and allow to cool while covered.

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