Chelsea

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Pound Cake

By Chelsea Sugar
Pound Cake
10 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 50 mins
  • Serves
    10
Ingredients

    Melted butter (optional), for greasing
    250g unsalted butter, cubed, at room temperature
    220g (1 cup) Chelsea Caster Sugar
    1 tsp vanilla essence
    4 large (59g each) eggs, at room temperature
    250g (1 2/3 cups) plain flour
    3 tsp baking powder
    Chelsea Icing Sugar (optional), to serve

Method

    Preheat oven to 170°C. Measure all your ingredients.

    Beat butter in a medium bowl with an electric mixer until smooth. Add caster sugar and vanilla essence and beat until very pale (almost white) and creamy. Scrape down the sides of the bowl occasionally to make sure the ingredients are evenly combined.

    Add eggs one at a time, beating well after each addition, and scraping down the sides of the bowl frequently. If the mixture starts to curdle, stand the bowl in a sink of warm water, stirring constantly with a wooden spoon so the butter doesn't melt, for 15-30 seconds, then continue beating.  

    Sift together the flour and baking powder. Gently fold the flour mixture into the butter mixture with a spatula or large metal spoon until combined. Be careful not to over-mix or the cake will develop a tough texture. Spoon the cake mixture into the loaf pan and smooth the surface with the back of a spoon. Smoothing the surface will help the cake rise more evenly.

    Bake in preheated oven for 50-55 minutes or until cooked through. When ready, the cake will start pulling away from the sides of the pan and a skewer inserted into the centre of the cake will come out clean. Stand the cake in the pan for 5 minutes before turning onto a wire rack. Turn the cake the right way up and cool to room temperature.

    Sprinkle with icing sugar, if desired, and cut into slices to serve. Store in an airtight container for up to 2 days.

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Reviews

Average Rating
4.52
(2 reviews)


I made this for my friend who got Covid-19 and they loved it! I made it again as a birthday cake and this recipe never fails to disappoint. Thanks, Chelsea Sugar!

It was fun to make and it tasted delicious

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