Name: High-Ratio Pound Cake
Yield: Makes one 23 x 13 x 7 cm cake, about 16 slices
Cuisine: American
Ingredients: ¼ teaspoon salt; 1 teaspoon baking powder; 225 g unsalted butter, very soft; 2 teaspoons finely grated lemon zest, optional; 2 teaspoons vanilla extract; 5 medium eggs, at room temperature; 225 g sugar; 260 g plain flour

Preparation info

Makes
one
23 x 13 x 7 cm cake, about 16 slices

Difficulty
Easy

Appears in

Bake!

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.

Ingredients

260 g plain flour
225 g sugar
1 teaspoon

Method

Set a rack in the centre of the oven and preheat to 160°C/gas mark 3.
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.
Stop the mixer,