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pound cake hotelcake

Classic pound cake

This classic pound cake only uses four ingredients; butter, flour, sugar and eggs. You can add 2 handfuls of raisins to the batter or icing over the cake. But don't worry, even the traditional recipe is delicious.
This recipe is written for a rectangular medium sized loaf pan. That's why I halved the ingredients for an original pound cake. If you have a large cake pan, use double the quantities.
Prep Time 15 mins
Cook Time 55 mins
Resting Time 10 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine French
Servings 8
Calories 330 kcal


  • Oven
  • Hand mixer
  • Kitchen scales
  • Loaf pan (rectangular)
  • Mixing bowl
  • Sieve
  • Spatula


  • 250 gram butter room temparature
  • 250 gram sugar
  • 5 eggs
  • 250 gram flour


  • Grease the loaf pan with butter.
  • Preheat the oven to 320 °F / 160 °C
  • Put the butter in the mixing bowl and beat the butter with the hand mixer until fluffy
  • Add the sugar and mix for another 30 seconds
  • Add the eggs 1 by 1, Wait to add the next egg until the previous egg is completely mixed with the butter and sugar.
  • Hold the sieve over the mixing bowl and pour in the flour. This prevents lumps
  • Carefully stir the flour into the butter-sugar-egg batter with a spatula. This keeps the batter fluffy and gives you a fluffy cake.
  • Pour the batter evenly into the cake tin
  • Place the cake tin in the oven and bake for 55 minutes at 320 °F / 160 °C
  • After 55 minutes, stick a wooden skewer in the center of the cake and take it out again. Is the skewer clean and dry? Then the cake is done. Is the skewer moist or is there some cake on it? Increase the oven time by 5 minutes each time. You may also use a knife to check the moist. The knife has to come out clean
  • Let the cake cool down in the cake tin for at least 10 minutes
  • Carefully remove the cake from the tin and let it cool further on an oven rack
Keyword cake, easy