Old-Fashioned Pound Cake (Pond Koek): A Classic South African Bake

Old-fashioned pound cake — known as pond koek in many South African homes — earns its name from the equal measures of flour, sugar, butter and eggs. The result is a rich, tender cake with a buttery crumb and a simple vanilla fragrance.

Because the ingredient list is short, technique matters. Beat the butter and sugar until pale and fluffy, mix in the eggs until smooth, then add the self-raising flour gently. Stop mixing as soon as the batter is combined to keep the crumb tender.

Bake it in a loaf, ring or Bundt tin and serve it just as it is with tea or coffee. This unfussy family cake is also lovely with a dusting of icing sugar, fresh fruit or a spoonful of softly whipped cream.

Ingredients

• 1 cup (128 g) self-raising flour
• 1 cup (225 g) sugar
• 1 cup (230 g) butter
• 1 cup eggs (about 5 eggs)
• 1 teaspoon vanilla essence

Preheat the oven to 180°C (356°F).

Method

1. Preheat the oven to 180°C (356°F) and prepare your chosen cake tin.
2. Beat the butter and sugar with an electric mixer on high speed until pale, light and fluffy.
3. Add all the eggs and beat well until the mixture is smooth, then mix in the vanilla essence.
4. Gradually fold in the self-raising flour, mixing only until combined.
5. Spoon the batter into the prepared tin. If the top browns too quickly while baking, cover it loosely with foil.
6. Bake for about 45 minutes, or until a toothpick inserted into the centre comes out clean and the top is light golden brown.
7. Cool in the tin for 15 minutes, then turn out onto a wire rack and cool completely.

Classic Vanilla Pound Cake (Pond Koek)

Irene Muller

A rich, buttery old-fashioned South African pound cake made with equal cups of flour, sugar, butter and eggs, gently flavoured with vanilla.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine South African

Servings 10 slices

Ingredients

  

• 1 cup self-raising flour 128 g
• 1 cup sugar 225 g
• 1 cup butter 230 g
• 1 cup eggs about 5 eggs
• 1 teaspoon vanilla essence

Instructions

 

• Preheat the oven to 180°C (356°F). Grease and prepare a loaf, ring or Bundt tin of your choice.
• Place the butter and sugar in a large mixing bowl. Using an electric mixer on high speed, beat until the mixture is pale, light and fluffy.
• Add all the eggs at once. Beat thoroughly until the mixture is smooth and evenly combined.
• Add the vanilla essence and mix briefly to distribute it through the batter.
• Add the self-raising flour gradually, folding or beating on low speed only until no dry flour remains. Do not overmix.
• Transfer the batter to the prepared tin and smooth the top. Bake for about 45 minutes. If the cake browns too quickly, cover the top loosely with foil. The cake is ready when it is light golden brown and a toothpick inserted into the centre comes out clean.
• Leave the cake to cool in the tin for 15 minutes. Depending on the tin used, invert it onto a wire rack, turn it upright and leave it to cool completely before slicing.

Keyword Old-Fashioned Cake, Pond Koek, Pound Cake, South African Baking, Vanilla Cake