The texture of this pound cake is made with the traditional cream method and the ingredients are so simple and easy to make even for a novice baker. The ratio of butter to sugar to eggs is 1:1:1, for example, if the butter is 100 grams, then the remaining ingredients should be weighed to 100 grams. The butter and eggs should be at room temperature before you start the preparation of this cake. Start by preheating the oven to 340 degrees Fahrenheit then in a large mixing bowl, add the room temperature butter and beat it until soft.

Add 100 grams of sugar in three addition while beating the butter and the sugar after each addition. When sugar is added at once it absorbs moisture then the butter becomes hard and will become difficult to mix. Mix until the mixture is creamy and pale yellow in colour. You will need about 2 eggs weighing 100 grams, add a pinch of salt to the eggs then lightly beat the eggs and add the egg into the butter mixture.

You will also add the eggs in small addition while whisking the mixture after each addition, mix until the eggs are well blended in the mixture. Sift 100 grams of cake flour and 2 grams of baking powder into the butter mixture and using a spatula, gently fold the dry ingredients in.

Mix until just a little flour can be seen in the mixture then add 20 ml of milk and continue folding the mixture until the flour is moistened and you have a smooth batter. Prepare a loaf pan by buttering it then pour the batter into the pan and tap it a few times on the counter to remove any trapped air in the batter.

Bake in a preheated 340 degrees Fahrenheit oven for 45 minutes. Once baked, let the cake cool in the pan for a few minutes before inverting it and leaving it to cool completely.


  • Unsalted butter 100g
  • Sugar 100g
  • 2 Egg (100g)
  • Cake flour 100g (All-Purpose Flour)
  • salt 1g
  • Vanilla Extract 2g
  • Baking Powder 2g
  • Milk 20g