Classic Buttery Pound Cake
This timeless buttery pound cake delivers a tender crumb and rich, golden flavor that never goes out of style. Perfect for afternoon tea, celebrations, or simply enjoying a generous slice alongside your morning coffee.
🛒 Ingredients
10 servings
- 4 eggs, whites and yolks separated
- 2 cups (400 g) granulated sugar
- ¾ cup (180 g) unsalted butter, softened
- 1 cup (250 ml) whole milk
- 3 cups (375 g) all-purpose flour, sifted
- 1 tablespoon baking powder
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan or a standard loaf pan.
- 2
Separate the egg whites from the yolks. Beat the whites to stiff peaks with a pinch of salt and set aside.
- 3
In a large mixing bowl, beat the egg yolks with the sugar until the mixture is pale, thick, and fluffy.
- 4
Add the softened butter and continue beating until you have a smooth, creamy batter.
- 5
With the mixer on low, add the sifted flour in three additions, alternating with the milk, until the batter is silky and lump-free.
- 6
Stir in the baking powder, then gently fold in the beaten egg whites with a spatula using slow, upward strokes to keep the batter light.
- 7
Pour into the prepared pan and bake for 40 to 45 minutes, until a toothpick inserted in the centre comes out clean.
- 8
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
💡 Chef's Tip
Make sure your butter and eggs are fully at room temperature before you start — it makes a real difference in texture. A teaspoon of vanilla extract or freshly grated lemon zest adds a lovely depth of flavour.
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