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)

  1. Preheat the fan oven to 170ºC
  2. Grease a ring mould tin with melted butter
  3. Cream together the butter and sugar in a mixer on medium to high speed until light and fluffy
  4. Add the eggs one at a time, ensuring you scrape the sides with a spatula before adding the next egg
  5. Add a third of dry ingredients (flour, bicarb of soda and salt) and combine well
  6. Add 80ml buttermilk and combine well
  7. Repeat steps 5 and 6 twice more until all ingredients are incorporated
  8. Add the vanilla paste and combine
  9. Pour the batter into the ring mould and smooth round until level
  10. Bake for 50mins or until the sponge is golden brown and springs back to the touch
  11. 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):

Blueberry Cake
Boo’s 3rd Birthday Cake

Advertisements