Rich Pound Cake Recipe


             No matter what recipe, it is essential to have tips and side notes for it to be successful.
  • Beat the butter until the sugar dissolves. IMPORTANT. The reason is that part of the fluffiness and the rise is from the creamed butter.
  • Fold in the flour gently. Reason is that 1, the butter mixture won’t get deflated and 2, the cake won’t form gluten so it doesn’t toughen up.
  • Add the sugar and eggs to the mix little by little. Reason is that butter can only absorb a little bit of sugar and liquid (eggs) at a time. Adding everything all at once would split the butter and toughen the mix.
  • Mix the milk in the end before the the flour is until 60% mixed, because the milk needs to absorb the flour to get the mixture combined. If you add the milk when the batter is completely mixed the milk would split the mixture.



  • 4 eggs 
  • A pinch of salt
  • 1 cup (220g) butter
  • 1 cup (200g) sugar
  • 1 1/2 cup (200g) flour
  • 1/2 (2g) baking powder
  • 2 1/2 tbsp. (40g) milk


  1. Beat the eggs with a pinch of salt until combined.
  2. Cream the butter until fluffy gradually adding the sugar.
  3. Continue beating the butter while adding the eggs little by little.
  4. Dump in half of the flour and gently fold until combined. Then dump in the rest of the flour and fold until 60% combined.
  5. Pour in the milk and fold until there are no lumps.
  6. Pour the mixture into a 9 x 5 pound cake tin.
  7. Bake the cake at 338°F (170°C) for 45-50 min.
  8. Let the cake cool
  9. Enjoy!


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