I LOVE Pound Cake covered in chocolate and with a strawberry jam filling. You can use Pound Cake as the basis for any type of cake, like a wedding or a birthday cake. Decorate it and get creative with frosting, fondant or sprinkles! The flavour of the batter compliments all types of filling, it is just great.
Before making this cake, it is a good idea to check out my [Tips for making Cakes]. This will help you make the perfect cakes and could fix some problems you might have encountered on your baking adventures!
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
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- 200 g Granulated Sugar
- 200 g Unsalted Butter - [See good to know section.]
- 200 g All-Purpose Wheat Flour
- 4 Chicken Egg [Size L] - [See good to know section.]
- 8 g Baking Powder
Other things you need
- Food Scale
- Dinner Spoon - Ideally a silicone spatula.
- Parchment Paper
- Baking Tin [25 cm or 10”] - [See good to know section.]
- Oven Mitts
- Weigh your ingredients.
- Make sure your ingredients are at room temperature before you start. This will keep them from curdling.
- Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
- Mix the butter and sugar until the mixture is smooth.
- Add the eggs one after another while you keep mixing. Only add the next egg after the previous one has completely been mixed into the batter.
- Add the flour and baking powder bit by bit while mixing at a low speed.
- Take your baking tin and line it with parchment paper. How? [Check out my article and video!]
- Put the cake batter into the baking tin and place the tin in the middle of your oven.
- Keep the oven door closed for at least 45 minutes. If you are using the recommended baking tin size, the baking time is about 60 minutes.
- Check if your cake is ready before you take it out of the oven. How? [Check out my article!]
- Let your cake cool down a little and enjoy!
Good to know
- Storing: Make sure to store your cake in an airtight container if you are not eating all of it right away. Keep in mind that cakes have a short shelf life and should ideally be eaten on the day you bake them.
- Shelf life: Your cake will stay good for a week if stored correctly. The cake tastes best when eaten within two days. After two days it will be noticeably dryer.
- Freezing: If you like, freeze your cake in an airtight container or freezer bag and it will stay good for several weeks. You can thaw it in the microwave but it will taste better when you let it thaw slowly at room temperature.
- Adding dry ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your batter.
- Adding flour: To make sure you don’t over-mix or damage the structure of the batter when adding the flour, you can use a whisk to mix it in bit by bit.
- Refrigerating: I do not recommend storing the batter in your refrigerator for later use. Most leavening agents (baking powder, baking soda etc.) you are using to make the batter rise, will start doing their job right after you add them. That means that your batter will start to rise while still in the refrigerator instead of in the oven and you will end up with a flat cake.
- Lining the baking tin: If you do not want to line your baking tin with parchment paper, you don’t have to. Make sure it is very clean on the inside. Spray the inside of the tin with cooking spray before you put the batter in the tin so the cake can be removed easily when it is done.
- Baking time: Depending on what kind of baking tin you use, the baking time will vary. Check what baking tin is recommended in your recipe and adjust accordingly. The tin-to-batter-ratio you choose influences the baking time greatly. If you are using an oven, recipe and/or baking tin for the first time, make sure to keep a close eye on the progression of your cake. Check out my Tips and Tricks for baking a cake on the articles page for more useful information!
- Cooling down: Ideally, you should let your cake cool down on a cooling rack. If you do not have one, let the cake cool down on a piece of parchment paper so it will be easy to move after it has cooled down.
- Your oven: When you are trying out a new recipe, it is possible that your oven requires a slight change in baking time or temperature settings. Do not get discouraged if things do not turn out as you had hoped right away. Check out my articles on Oven Temperature Settings and find out what went wrong!
- Cutting the cake: Do not cut your cake till after it has cooled down considerably. The cake will crumble if you do not wait long enough.
- Using eggs: Make sure your eggs are still good before you use them. How? [Check out my article!]
- Organic: To make this recipe organic, only use organic ingredients.
- Lactose-free: Use lactose-free butter.
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, [check out my article]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.