This classic plain Pound Cake is the simplest cake you’ll ever make. I’ve stripped the traditional recipe back to basics to make an easy loaf cake that is plain in name but not in nature. Pound cake is a staple in the southern states of America and now I know why!
First ensure that all the ingredients are at room temperature. Especially the butter.
Turn the oven on to 160c fan | 150c | 300f and line a loaf tin with parchment paper.
Measure 225g Salted Butter, 225g Caster Sugar and 225g Self Raising Flour directly into a mixing bowl or stand mixer bowl. Crack in 4 Eggs.
Use an electric whisk or stand mixer to beat the ingredients until they are combined into a smooth mass. Make sure to stop and scrape down the sides of the bowl to make sure everything is properly incorporated. Don’t be tempted to keep beating. It might get airy-er but you’ll also make the cake tough.
Spoon the batter into the prepared loaf tin.
Smooth the batter and make sure it is reaching the corners etc.
Bake for circa 55 minutes. As all ovens tend to bake a little differently, I would recommend setting a timer for 40 minutes and start checking at that point. To check if the cake is baked, insert a skewer into the very middle of the cake. If it comes out at all wet, the cake is not ready. This is not a time for gooey cake. Alternatively listen to the cake. If you can hear it sizzling away, it is not yet ready.
Once baked, leave the cake to cool in the tin on a rack until cool enough to handle. Turn the cake out and allow to cool further. The cake can be served warm if you prefer.
Please remember that if you adjust the serving size of this recipe, you will also need to adjust the tin size and cooking times accordingly.