Perfect Pound Cake Perfect Pound Cake

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Portion size 16 servings



Preheat oven to 325°F. In bowl, whisk together flour, baking powder and salt. Set aside.

In large bowl, using electric mixer on medium speed, beat butter with sugar until pale and creamy. Reduce speed to low; gradually beat in eggs. Beat in half the milk and half the reserved dry ingredients until smooth. Add vanilla, remaining milk and dry ingredients; beat until smooth.

Pour batter into lightly greased 9- x 5-inch loaf pan and smooth top. Bake until cake tester inserted in centre comes out clean, about 1 hour. Place pan on rack and let cool for 5 minutes. Turn out onto rack; let cool completely. (Make-ahead: Can be stored at room temperature for up to 3 days or frozen for up to 1 month.) Makes about 16 slices.

Nutritional facts PER SLICE: about

  • Iron 0.8 mg
  • Fibre 0 g
  • Sodium 95 mg
  • Sugars 10 g
  • Protein 3 g
  • Calories 175
  • Total fat 9 g
  • Cholesterol 45 mg
  • Saturated fat 6 g
  • Total carbohydrate 20 g
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Baking & Desserts

Perfect Pound Cake