Pound Cake Recipe
This is a recipe for a rich buttery pound cake that can be used with a ring mould – great for making unusual shaped children’s cakes.
240g Unsalted Butter (room temp)
660g Caster Sugar
6 Eggs (room temp)
400g Plain Flour (sieved)
1 Tsp Bicarbonate of Soda
1 Tsp Salt
240ml Buttermilk
0.5 Tsp Vanilla Paste
200g Plain Chocolate Chunks (optional)
- Preheat the fan oven to 170ºC
- Grease a ring mould tin with melted butter
- Cream together the butter and sugar in a mixer on medium to high speed until light and fluffy
- Add the eggs one at a time, ensuring you scrape the sides with a spatula before adding the next egg
- Add a third of dry ingredients (flour, bicarb of soda and salt) and combine well
- Add 80ml buttermilk and combine well
- Repeat steps 5 and 6 twice more until all ingredients are incorporated
- Add the vanilla paste and combine
- Pour the batter into the ring mould and smooth round until level
- Bake for 50mins or until the sponge is golden brown and springs back to the touch
- Leave the cake to cool for 5-10mins in the tin before turning out onto a wire cooling rack
Posts that have used this recipe (or something similar):