About this recipe:This is an American pound cake recipe. The cake is a plain and simple sponge yet it's lovely and moist with a rich buttery taste. Serve it with fresh berries and whipped cream for a light summery dessert.
375g plain flour
1 teaspoon baking powder
225g butter, softened
600g caster sugar
1 teaspoon vanilla extract
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Preheat the oven to 180 C / Gas 4. Grease and flour a 26cm tube cake tin.
Whisk together flour and baking powder in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
Bake in the preheated oven until the top is golden brown and a skewer inserted into the centre comes out clean, about 1 hour 15 minutes. Cool completely before removing from the cake tin.