Bring back the charm of old-fashioned baking this weekend with a simple, classic pound cake that never goes out of style. Soft, buttery, and beautifully golden, this cake is a timeless treat perfect for teatime or as a Sunday dessert centerpiece.
While modern desserts can be intricate and extravagant, sometimes the best bakes are the simplest ones — and this easy pound cake recipe proves just that. With its delicate lemon zest and hint of vanilla, it’s a comforting bake that invites creativity. Enjoy it plain, or dress it up with your favourite toppings and fillings for a personal touch.
Serving and Decoration Ideas
Traditionally, pound cake gets its name from its equal parts of flour, butter, eggs, and sugar — a straightforward method that guarantees a rich, tender crumb every time. You can bake it in a loaf tin, round tin, or even a square pan, depending on your preference.
Add your own flair by incorporating:
- A zesty lemon glaze or light dusting of icing sugar for a refreshing finish.
- Caramel treat and cream cheese frosting for an indulgent layered version.
- Fresh fruit and whipped cream for a lighter, elegant presentation.
Simple, nostalgic, and endlessly versatile — this pound cake is your go-to base for countless delicious creations.
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup self raising flour
- 4 eggs
- 1 tsp vanilla essence
- 1 small lemon
Method
Preheat the oven to 180°C.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the flour and vanilla essence until just combined — do not overmix.
- Pour the batter into a greased baking tin or Pyrex dish.
- Bake for about 20 minutes, or until golden and cooked through.
- Squeeze fresh lemon juice over the hot cake.
- Cool, then sprinkle with icing sugar before serving.
Old-Fashioned Lemon-Vanilla Pound Cake
Equipment
- 1 Round cake tin or small loaf pan
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup self raing flour
- 4 eggs large
- 1 tsp vanilla essence
- 1 small lemon sliced in half
Instructions
- Preheat the oven to 180°C.
- Cream the butter and sugar together. Gradually add the sugar while beating with an electric mixer on medium speed for 3–5 minutes, or until the mixture is light in color, fluffy, and has a creamy texture.
- Add the eggs one by one.
- Add the flour and vanilla essence. Do not over mix.
- Pour into a cake baking tin or pyrex dish. Bake for 20 minutes.
- Squeeze the fresh lemon juice over the hot cake.
- When the cake is cooled, sprinkle it with icing sugar powder.