Name: Pound Cake
Yield: Makes a 9-10 in/23-25 cm cake
Cuisine: France
Ingredients: 2 cups/250 g flour; 1 tbsp baking powder; pinch of salt; 1 cup/250 g unsalted butter; 1 ¼ cups/250 g sugar; 4 eggs; 1 tsp vanilla extract or grated zest of 1 lemon or 1 orange; confectioners’ sugar or sugar glaze made with ½ cup/100 g confectioners’ sugar and 5-6 tbsp/75-90 ml water, lemon or orange juice

Preparation info

Makes a
9-10 in
cake

Difficulty
Easy

Appears in

La Varenne Pratique

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.

Ingredients

2 cups/250 g flour
1 tbsp baking powder

Method

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.
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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Pound Cake

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of