I forgot to take my butter out of the fridge, can I microwave it?

While it is best to let your butter soften naturally, I understand sometimes it’s not possible. You can use a microwave but be very careful. Microwaves don’t heat evenly, so it’s best to use low power (e.g. 50%) and check every 5-10 seconds. You don’t want your butter to be melty!

Why is my Pound Cake dry?

It is very important that you cream the butter and sugar correctly. Make sure you don’t over measure your flour - I highly recommend using gram measurements over cups. And don’t over bake your cake.

Can I change up the flavour?

Yes. While I think this Vanilla Pound Cake is perfect, you can use it as a base recipe. Throw in some chocolate chips, some lemon or orange zest, or dried cranberries.

How should I store my cake?

Pound Cake is best eaten on the day it’s made. Store leftover cake in an airtight container at room temperature or freeze it to maintain maximum freshness.

BEST EVER Pound Cake (Soft and Moist)

Name: Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 230 grams (1 cup or 2 sticks) unsalted butter, softened*; 200 grams (1 cup) caster sugar or granulated sugar; 2 teaspoons vanilla extract; 3 large eggs, room temperature; 280 grams (2 cups) plain flour or all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 120 ml (1/2 cup) full fat or whole milk, room temperature

Prep: 20 minutesCook: 70 minutesTotal: 1 hour 30 minutes

Vanilla Pound Cake with a moist and tender crumb.

Ingredients

230 grams (1 cup or 2 sticks) unsalted butter, softened*
200 grams (1 cup) caster sugar or granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
280 grams (2 cups) plain flour or all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
120 ml (1/2 cup) full fat or whole milk, room temperature

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Instructions

Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.
Add flour, baking powder and salt. Start to mix together on a low speed. Add milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix).
Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean. If your cake is very brown after 50 minutes, loosely cover the top with aluminium foil.

Notes

*Butter: it’s very important to use softened butter (very soft) for this recipe. Do not use cold butter. You want the butter to be soft so it will easily combine with the sugar. This step is crucial in creating a light and tender cake (rather than being dense and dry). See below for example when butter and sugar is pale and creamy (known as ‘creaming’).

Watch How To Make It

Nutrition Information

Serving Size: 1 slice Calories: 401 Sugar: 21.6 g Sodium: 173.6 mg Fat: 21.8 g Carbohydrates: 43.5 g Protein: 7.7 g Cholesterol: 161.5 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: American