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Total Time
1hr 50mins
Prep 35 mins
Cook 1 hr 15 mins

The pound cake is known to have originated in England in the 1700's. A pound cake usually means a thick dense cake that needs no icing. This cake is a great gift to give and receive. It goes well with morning coffee, afternoon tea or as a bite of sweet after dinner.

Directions

  1. Preheat oven to 150.
  2. Butter and flour a tube pan and set aside.
  3. Cream together the remaining butter and sugar.
  4. Mix well.
  5. Add essence.
  6. Add 2 eggs, one at a time, mixing well after each addition.
  7. Add 1 cup flour.
  8. Add in 2 more eggs, one at a time, mixing well.
  9. Add 1 cup flour.
  10. Mix well.
  11. Add 2 more eggs, one at a time, mixing well.
  12. Add the remaining 2 eggs, one at a time, and blend well.
  13. Bake for 1 hour 15 minutes or until a wooden toothpick inserted in the centre comes out clean.
Most Helpful

5 5

I was looking to modify to low carb because I'm diabetic. I used two cups Splenda and one cup sugar. I also added 1/2 c. applesauce because the splenda dries cakes. This thing turn out to be one of the best cakes I have EVER made! I would highly recommend it. It is VERY buttery and VERY rich but it doesn't take a lot to fill you up as it is really dense. I will definately be making this again!