Pound Cake

Preparation info
  • Makes a

    9-10 in

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

A French variation of pound cake includes fresh fruit such as strawberries or pitted cherries; the cake will need a few more minutes’ baking time.


  • 2 cups/250 g flour
  • 1 tbsp baking powder


  1. Grease the pan and line the base with paper. Grease the paper and coat it with flour and sugar. Heat the oven to 350°F/175°C. Sift the flour with the baking powder and salt.
  2. Cream the butter and sugar. Beat the eggs one by one, beating thoroughly after each addition. Beat in the flavoring. Fold the flour into the batter in three batches, then spoon the batter i