High-Ratio Pound Cake

Essential Technique

Preparation info
  • Makes


    23 x 13 x 7 cm cake, about 16 slices
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

The ‘pound’ in the title refers to the quantity of the three main ingredients in the batter. There are also many variations on the original recipe that include milk or another dairy product such as soured cream. See the variations at the end of the recipe for some of the more popular twists on the classic pound cake.


  • 260 g plain flour
  • 225 g sugar
  • 1 teaspoon


  1. Set a rack in the centre of the oven and preheat to 160°C/gas mark 3.
  2. Combine the flour, sugar, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on the lowest speed for 30 seconds.
  3. Stop the mixer,