Moist Pound Cake Recipe

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Pound cakes are quick and simple to make and taste great with a cup of tea or on their own. This moist pound cake recipe has butter in it and I love the butter taste in it.

Vegetable oil can be used in this recipe instead of the melted butter, if you prefer.


  • 180 grams caster sugar
  • 180 grams unsalted butter
  • 125 grams corn flour
  • 125 grams self-raising flour
  • 1/8 teaspoon salt
  • 3 large eggs
  • 2 teaspoons vanilla extract


  • Prepare a 1kg or nearest loaf pan and put to one side.
  • Pre-heat oven to 175 Celsius.
  • Melt the butter and put it to one side.
  • Put the eggs, sugar, vanilla extract and salt in a bowl. Put the bowl over a pot of simmering water and whisk the mixture together.
  • The mixture will start of dark yellow and quite ‘heavy’ but will increase in volume and be light in colour.
  • Remove the mixture from the heat and continue whisking on a work surface until it has cooled down.
  • Sift in the flours and fold in the mixture until smooth.
  • Finally pour in the cooled melted butter and fold it in.
  • Pour the mixture into the prepared cake tin and bake in the oven for about 40 – 45 minutes until nice and golden brown.
  • You can test with a toothpick, if it comes out clean it’s ready
  • Remove from the oven and leave in the tin for about 10 minutes and then remove from the cake tin and put on a cooling rack and leave to cool completely.
  • Put it on a serving plate and dust some icing sugar on top and serve

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