Skip to main content

Butter Pound Cake Recipe

It's pouring outside and I'm craving something sweet but not in the mood to spend the whole afternoon in the kitchen. I can't think anything else but Butter pound cake! ya, I know all pound cakes are made of butter but I like to call it butter pound cake because it has more butter than flour and it's not chocolate pound cake.
I love the buttery velvety texture of the pound cake with a cup of tea on a rainy day. you can top it with cream cheese whipped cream frosting if you like the possibility is endless when it comes to making dessert with pound cake. But I will stick to the basic today.

Ingredients:200g cake flour(1 1/2cups)
225g salted butter(1 cup)
3 large eggs (144g)
150g sugar(3/4 cup)
4g baking powder(1/2 tbsp)
vanilla extract(1/2 tbsp)
lemon juice(1 tbsp )
pan size
10" x 4" x 3"
Bake for 70-75 minutes at 170°C preheated oven

  • grease your loaf pan and place a parchment paper in the bottom 
  • preheat your oven at 170°C
  • sift flour and baking powder together
  • beat room temperature butter to loose a little then ad sugar and beat until fluffy and pale.
  • add room temperature eggs one at a time and beat each time to well combine
  • beat butter and egg until the mixture fluffy and pale in colour (15-20 mins)
  • add vanilla and lemon juice
  • pour the mixture into the pan, jiggle and tap to evenly spread
  • bake at 170°C for 70mins
  • cover with an aluminium foil after 30 minutes of baking if you see the top is burning. 
* beating butter and egg is very important.take your time.
* If you over bake the cake it could dry easily.
* Check at 60-65 mins if its done or not.
* Baking time varies a little on pan size and oven type.
* spray/brush lightly with lemon sugar water if you think outside is overbaked.



  1. Beautiful and simple thank u

  2. Hi, I would love to try this but have a concern:
    The lowest temperature my oven can be set is 180 Celsius. Wonder if a 10 degree difference in baking temperature might be a problem. Would you have any recommendations for still achieving success with this recipe in spite of my oven’s temperature inflexibility?

    I tried your fluffy vanilla cupcake recipe (which calls for a 160-170 Celsius) in my 180 Celsius oven last night. Cupcakes all fell flat in the center during baking. I’m thinking perhaps the higher temperature caused them to rise too rapidly, thereby causing a crash later on during baking... Trying to figure out what really was responsible for the fall.

    In the past, I have successfully placed a pan of hot water in the oven along with what was baking to slightly lower the temperature - It helps keep some of my more sensitive recipes that should ideally bake at slightly lower than 180c. (like the type of chocolate cake that has a very runny batter) from burning in 180 c before they are fully baked through. Please let me know your thoughts

    1. I beleive 170 celcious convert to 335 degrees oven temprature.

  3. I also felt that time given for baking is more. Baking should be cost effective too. !

  4. the cake is delicious and moist .thank you for this great recipe.

  5. Awesome post. Thanks for sharing this post with us. The donation to different Non-Governmental Organisation's WHO area unit Registered with taxation Dept as eligible to lift donations with section 80G profit, area unit eligible for five hundredth deduction for tax functions. 80g

  6. This comment has been removed by the author.

  7. This comment has been removed by the author.

  8. The art of cake design requires tremendous amounts of skill and patience.
    Best cake shops in Chennai

  9. This comment has been removed by the author.


Post a Comment

Popular posts from this blog

Peri Peri Pizza Recipe

  Ingredients "For a 12-inch pizza" For the dough All-purpose flour 280g (2 cups for me) Yeast 1 ½ tsp Sugar ½ tsp Salt ½ tsp Olive oil 2 tbsp Warm Milk or Water 150 ml For the sauce olive oil 2 tbsp Garlic 2 cloves Onion ¼  tomato 200g or ½  a can Italian seasoning 1tsp salt ¼ tsp or to taste  For the chicken Chicken cubes 500g 3 tsp peri-peri spice 2 tbsp yoghurt Salt if needed toppings: Mozzarella & light cheddar cheese mix. Vegetable of your choice like Mushroom, green onion, onion, olive, pepper, pineapple, beans etc. * for instruction follow the video

Carrot Cake Recipe/soft & moist -- Cooking A Dream

  You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, almond you certainly can. Although I strongly recommend that you try the way it is.  Ingredients: 250g all purpose flour (1¾ cups-pressed into the cup) 350g finely grated carrot(2 cups -pressed into the cup) 200g sugar(1 cup) 4 eggs 1½ tsp baking powder 1tsp baking soda ½  tsp salt 180ml oil(¾ cup) 1tbsp orange juice  3tbsp orange zest 2tbsp raisin pan size: 20cm x 6cm (8" x 2") baking time: 170°C(340°F)  for 90mins(10mins more or less) Method: coarsely grate carrot in a food possessor  sift flour baking powder and baking soda together in a big bowl beat egg, sugar, salt, orange juice, and zest until pale add oil slowly and beat gently fold in flour add  mix carrot pour the batte

LASAGNA/LAZANYA (quick and easy)

Ingredients: For the meat sauce: 3 tbsp of olive oil a mix of basil, thyme, parsley, rosemary 1 tbsp or dry Italian seasoning 2 tsp 1 large onion 4 cloves of garlic 1 tbsp of chilli flakes black pepper ½ tsp salt to taste (around 1tsp )( remember that cheddar cheese is salty) ground meat 1 kg (beef or mutton) chopped tomatoes 800g water to cook for 30 minutes For bechamel /white sauce: butter 4 tbsp flour 4 tbsp pinch of nutmeg pinch of salt cold milk 3 cups Pan Size: 22 x 32 cm ....... one packet of instant/no-boil lasagna sheet or as needed grated mozzarella cheese grated light cheddar cheese grated parmesan cheese (optional) fresh mozzarella on top (optional) Time and temperature: bake at 200°C preheated oven for 35-40 minutes covered then uncover the lasagna and bake another 10-15 minutes to brown the top a bit. ( oven temperature and time may vary) Notes:  1. caramelize onion and meat before adding tomato for extra flavour 2. pour milk quickly at once for the smooth becham