Butter Pound Cake Recipe



This is a basic butter pound cake recipe. Despite being a 'from scratch recipe this cake is very simple and easy to make, and the cake yields a wonderfully soft and moist texture with rich butter taste. You can vary the cake flavor by adding orange or lemon rind for a citrus flavored cake. Alternatively, you can also add chocolate chips, cherries, raisins and sultanas to suit your liking. 

This is one recipe that I use the most for my decorated cakes (besides my chocolate cake recipe) and has never failed to receive compliments, every single time!






Ingredients and cake tin sizes for butter pound cake recipe:

Tin size: 7 inches round/6 inches square (2 tins)

300g butter

300g castor sugar

300g self raising flour

A pinch of salt

3/4 tsp baking powder

6 eggs

6 tbsp milk

1 tsp vanilla essence


Method:

Preheat oven to 170 degrees Celsius.

Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.

In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.

Finally add in vanilla essence and combine well. Pour batter into two greased and floured cake pans and bake for 20 to 25 minutes or until a skewer inserted in the center of the cakes come out clean. The cakes will also start to separate from the sides of the cake tin.

Remove cakes from oven and let them cool completely before icing and decorating. 

Baking time may vary slightly for larger cakes and I recommend that you check if the cakes are done by inserting a skewer in the center of the cakes. If the skewer comes out clean and the cakes start to separate from the sides of the cake pan, the cakes are done. Do not over bake as over baking will result in dry cakes. Once cakes are completely cooled, level them and sandwich with icing or frosting of your choice. 

This butter pound cake recipe yields enough batter for two 7 inches round cake tins or two 6 inches square tins (when sandwiched together with buttercream, the cake will be approximately 4 inches tall). See below for other cake tin sizes.


Here are the calculated recipes for the following tin sizes (each recipe yields enough batter for 2 tins):

9 inch round/8 inch square:

  • 600g butter
  • 600g castor sugar
  • 600g self raising flour
  • 10 Eggs
  • 10 tbsp milk
  • A pinch of salt
  • 1 1/4 tsp baking powder
  • 1 2/3 tsp vanilla essence


11 inch round/10 inch square:

  • 800g butter
  • 800g castor sugar
  • 800g self raising flour
  • 14 Eggs
  • 14 tbsp orange juice
  • A pinch of salt
  • 1 3/4 tsp baking powder
  • 2 1/3 tsp vanilla essence


13 inch round/12 inch square:

  • 1200g butter
  • 1200g castor sugar
  • 1200g self raising flour
  • 20 Eggs
  • 20 tbsp Milk
  • 2 1/2 tsp baking powder
  • 3 1/3 tsp vanilla essence


Note: Baking time for larger cakes may be slightly longer than smaller ones. 




Round tin sizes (2 tins) 7 inches 9 inches 11 inches 13 inches
Square tin sizes (2 tins) 6 inches 8 inches 10 inches 12 inches
Butter 360g 600g840g 1200g
Castor sugar 360g 600g840g 1200g
Self raising flour 360g 600g 840g 1200g
Salt a pinch a pinch a pinch a pinch
Baking powder 3/4 tsp 1 1/4 tsp 1 3/4 tsp 2 1/2 tsp
Eggs 6 10 14 20
Milk 6 tbsp 10 tbsp 14 tbsp 20 tbsp
Vanilla essence 1 tsp 1 2/3 tsp 2 1/3 tsp 3 1/3 tsp



Method:

Preheat oven to 170 degrees Celsius.

Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.

In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.

Finally add in vanilla essence and combine well. Pour batter into two greased and floured cake pans and bake for 20 to 25 minutes or until a skewer inserted in the center of the cakes come out clean. The cakes will also start to separate from the sides of the cake tin.

Remove cakes from oven and let them cool completely before icing and decorating. 

Baking time may vary slightly for larger cakes and I recommend that you check if the cakes are done by inserting a skewer in the center of the cakes. If the skewer comes out clean and the cakes start to separate from the sides of the cake pan, the cakes are done. Do not over bake as over baking will result in dry cakes. Once cakes are completely cooled, level them and sandwich with icing or frosting of your choice. 






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