Pound cake

Pound cake

By
From
How I cook
Makes
12 slices
Photographer
Jason Lowe

This gently sweet, dense-textured cake is lovely for its plainness and simplicity. A pot of mild Earl Grey tea is the perfect complement. I also like to serve a fresh fruit compote and a bowl of crème fraîche on the side to redress the sweetness.

Ingredients

Quantity Ingredient
450g unsalted butter, softened, plus a little melted butter to grease
450g plain flour, sifted, plus extra to dust
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
450g golden caster sugar
2 teaspoons vanilla extract
6 organic free-range large eggs
125ml whole milk
1 orange, finely grated zest
1 lemon, finely grated zest

Method

  1. Preheat the oven to 160°C. Line a loose-bottomed 23cm round cake tin with foil and baking parchment, brush the parchment and the sides of the tin lightly with melted butter, then dust with a little flour.
  2. Sift the flour, salt, baking powder and bicarbonate of soda together into a bowl and set aside.
  3. Using an electric mixer, beat the butter, sugar and vanilla extract together on a low speed for 2 minutes, then increase the speed to high and beat until pale and fluffy. Turn the speed to low again and beat in the eggs, one at a time, alternately with the milk.
  4. Using a large metal spoon, fold the flour into the mixture in three batches, followed by the orange and lemon zest, until evenly combined.
  5. Spoon the mixture into the prepared cake tin and gently level the surface with the back of the spoon. Stand the cake tin on a baking sheet on the middle shelf of the oven and bake for 1¼ hours, or until the cake has begun to shrink away from the sides of the tin and a skewer inserted into the centre comes out clean.
  6. Leave in the tin for 5 minutes, then turn out onto a wire rack. This cake is at its best eaten still slightly warm from the oven.
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