Classic Pound Cake

    1 hour 40 min

    This is an old fashioned sponge cake, which contains no salt, leavening agent or flavourings. You can of course, add vanilla or almond extract, if you desire. Enjoy for afternoon tea.

    364 people made this

    Makes: 3 loaves

    • 450g butter
    • 600g caster sugar
    • 6 eggs
    • 500g plain flour
    • 150ml milk

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and line three 20x10 loaf tins with baking parchment.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
    3. Pour batter evenly into prepared loaf tins. Bake in the preheated oven for 70 minutes or until a skewer inserted into the centre of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in tins for 10 minutes, then remove from the tins. Strip off the baking parchment and cool completely on wire racks.

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    Reviews & ratings
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    Reviews in English (456)


    I have made this about 30 times since finding this recipe...I SOOOO should have posted this rating sooner. This was FANTASTIC...I noticed the last two people rated this with ONE star and they must be crazy or not experienced with baking. I bake almost every day...for the past 10 years and this is BY FAR the best pound cake recipe I have found yet. It is moist, tasty fluffy and flavourful....I think I baked it in less time, but I prefer things baked with a lower temp and less time...just a personal preference. I took it out as soon as the center seemed remotely cooked and left it on the counter for about an hour before attempting cutting it. It was soooo good. My hubby and kids ate a whole one that night and my hubby took another to work the next day and got rave reviews from it. This is the only pound cake I have made since finding this recipe and it will of course be the last...we have found a winner!!! SOOO tasty and moist. I have made this recipe as is about 25 times and a few times I made it with berries or apples or just with cinnamon. Its sooo good the way the recipe intended, but also good once in awhile with berries. Thanks soooooo so much for posting this recipe. Its definately a keeper.  -  31 May 2007  (Review from Allrecipes US | Canada)


    This recipe was super easy to put togetherI used a 10 inch bunt cake pan and it turn out great the time has to be changed to 40minutes @350  -  27 Jun 2009  (Review from Allrecipes US | Canada)


    This is my Grandmother's Recipe too! I have made a few changes over the years though... I sub heavy whipping cream for the milk and add Vanilla, Butter and Almond flavored extracts! It's a beautiful cake! A hit at every party!  -  27 Nov 2000  (Review from Allrecipes US | Canada)