Dessert: United Kingdom – Classic Pound Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs
3 cups (375 g) all-purpose flour
1 / 2 tsp (2.5 ml) salt
1 tsp (5 ml) pure vanilla extract
Optional: 1 tbsp (6 g) lemon zest

Show original ingredient measurements

1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs
3 cups (375 g) all-purpose flour
1 / 2 tsp salt
1 tsp pure vanilla extract
Optional: 1 tbsp (6 g) lemon zest

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.  
2. Beat butter and sugar until pale and fluffy.  
3. Add eggs one at a time, beating well after each addition; stir in vanilla (and lemon zest if using).  
4. Fold in flour and salt until incorporated, taking care not to overmix.  
5. Spoon batter into prepared pan and smooth the top.  
6. Bake 60–75 minutes for a loaf (less for bundt) until a skewer comes out clean.  
7. Cool in pan 10–15 minutes, then turn out onto a rack to cool completely before slicing.