Ultimate pound cake

    1 hour 50 min

    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.

    75 people made this

    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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    Reviews & ratings
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    Reviews in English (67)


    This was the best pound cake I ever made. I am a baker, and this cake was great!!!! I use brown extra large eggs, which seem to make the cake even richer. I had never thought to use orange extract blended, with the other flavorings. It was simply delicious!  -  24 Sep 2001  (Review from Allrecipes US | Canada)


    We made this one with our Brownie Troop for a Girl Scout event and it was easy to make (with children) and very tasty. Make sure the cream cheese and butter are at room temperature. Also, I add the extracts to the wet ingredients before stirring in the dry ones. It's easier that way. Finally, I increased the orange extract to 1 full teaspoon since we were aiming for an orange pound cake. Just right.  -  06 Feb 2006  (Review from Allrecipes US | Canada)


    This is the best pound cake I have ever made or eaten. It was crisp on the outside - my family likes it that way. I used a decorative bundt pan and it did overflow so next time I will try a muffin pan for the extra that is left over. I also had to bake it longer. I took some to work and everyone wanted the recipe! Thanks for sharing!  -  31 Mar 2003  (Review from Allrecipes US | Canada)