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Self-raising flour, sugar, butter, eggs and vanilla for pound cake

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
Cook Time 45 minutes
Total Time 1 hour
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