Pound Cake Recipe UK: A Classic British Butter Loaf

This UK-style pound cake is a simple butter loaf made with nearly equal weights of butter, sugar, eggs and flour, then gently flavoured with vanilla and lemon zest. It bakes into a golden, close-crumbed cake that is easy to slice and serve with tea; family versions vary, but this one uses a little baking powder for a reliable rise.

Ingredients

1 cup (225 g) unsalted butter, softened, plus a little for greasing
1 cup plus 2 tablespoons (225 g) caster sugar; US superfine sugar is a close equivalent
4 large eggs (about 7 oz / 200 g without shells), at room temperature
1¾ cups plus 2 tablespoons (225 g) plain flour; US all-purpose flour works well
1 teaspoon (4 g) baking powder
¼ teaspoon (1.5 g) fine salt
2 teaspoons (10 ml) vanilla extract
Finely grated zest of 1 lemon, about 1 teaspoon (2 g), optional
1 tablespoon (15 ml) milk, only if needed to loosen the batter
1 tablespoon (8 g) plain flour, for dusting the greased tin if you are not lining it

Instructions

Take the butter and eggs out of the fridge about 45–60 minutes before baking so they can come to room temperature. The listed prep time is hands-on time and does not include this optional warming period. Heat the oven to 350°F (180°C) conventional, or 320°F (160°C) fan. Grease a 2 lb (900 g) loaf tin, about 9 x 5 inches (23 x 13 cm), and line its base and long sides with baking paper, leaving a little overhang to help lift out the cake.
In a bowl, whisk the plain flour, baking powder and salt together until evenly combined. This distributes the raising agent through the flour and helps avoid small pockets of baking powder in the finished cake. If the flour is lumpy, sift the mixture; otherwise a thorough whisk is enough.
Put the softened butter and caster sugar in a large mixing bowl. Beat with an electric mixer on medium speed for about 3–4 minutes, scraping the bowl once or twice, until the mixture looks pale, creamy and lighter in texture. With a wooden spoon, allow a few extra minutes. This step incorporates air, so do not rush it, but stop once the mixture is fluffy rather than beating indefinitely.
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. If the mixture begins to look curdled, add a spoonful of the measured flour mixture and continue mixing. The cake will usually still bake successfully if it looks slightly split, but adding the eggs gradually helps keep the batter smooth.
Mix in the vanilla and, if using, lemon zest. Add the flour mixture in two or three additions, folding or mixing on low speed just until no dry streaks remain. Avoid beating hard once the flour goes in, because overmixing can make the loaf firm. The batter should be thick but able to fall slowly from a spoon; mix in the tablespoon of milk only if it seems unusually stiff.
Spoon the batter into the prepared tin and level the top. A shallow line down the centre with a spatula can encourage a neat split, but it is optional. Set the tin on the middle oven rack and bake for 60–65 minutes. Check from 60 minutes: the top should be golden, the centre should spring back lightly when pressed, and a skewer inserted in the middle should come out clean or with a few dry crumbs.
Because this cake contains eggs, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); a food thermometer inserted into the centre can confirm it has reached that temperature. If the top is browning before the middle is baked, cover it loosely with foil for the remaining time. Avoid opening the oven repeatedly, especially in the first 45 minutes, as a sudden drop in heat can affect the rise.
Leave the baked cake in its tin for 15 minutes, then use the paper overhang to transfer it to a wire rack. Let it cool completely, about 1 hour, before slicing or wrapping. Cutting while it is hot can compress the soft crumb and make slices crumble. The total time includes this cooling period.

Tips

Weigh the ingredients for the most dependable result. Pound cake gets its name from the traditional equal-weight approach, and a kitchen scale makes the proportions much easier to match. Eggs vary in size, so if yours weigh substantially more or less than 200 g without shells, adjust the other main ingredients to a similar weight or use four medium-to-large eggs and expect a small difference in texture.
Use properly softened, not melted, butter. It should yield when pressed but still hold its shape. Butter that is too cold will not cream efficiently with the sugar; melted butter cannot trap the same air and may produce a denser loaf. If the kitchen is warm, watch that the butter does not become greasy.
Room-temperature eggs help the batter emulsify. Cold eggs can make creamed butter firm up and the mixture look separated. If you forgot to take them out, place the whole eggs in a bowl of warm—not hot—water for 10 minutes, then dry them before cracking.
Measure flour carefully and avoid overmixing. If using cups, spoon flour into the cup and level it rather than scooping and packing it down. Too much flour can make the loaf dry. Once flour is added, mix only until combined; a few tiny lumps are preferable to a tough, overworked batter.

Serving Suggestions

Serve slices plain with tea or coffee, or dust the cooled loaf lightly with icing sugar for a simple finish. For dessert, add lightly whipped cream and fresh berries, or spoon over stewed fruit such as plums, apples or rhubarb. A thin slice also toasts well: warm it briefly in a dry frying pan or under a grill, watching closely because the sugar can brown quickly. The cake is rich enough to serve in modest slices, and its mild flavour pairs well with tart fruit or a sharp berry compote.

Variations

Vanilla-only loaf: Leave out the lemon zest and increase the vanilla to 1 tablespoon (15 ml) for a rounder, sweeter aroma. For a light citrus version, use orange zest instead of lemon; the flavour will be gentler and slightly sweeter.

Almond pound cake: Replace 2 tablespoons (15 g) of the flour with 2 tablespoons (15 g) ground almonds and add ¼ teaspoon (1 ml) almond extract. The crumb will be a little more tender and the almond taste more pronounced. Do not replace all the flour with ground almonds, as the loaf may not hold its shape in the same way.

Chocolate chip loaf: Fold ½ cup (85 g) chocolate chips into the finished batter just before filling the tin. Tossing them with a teaspoon of the measured flour can help distribute them, though some may still settle. For a fruit version, use ½ cup (75 g) raisins or sultanas instead; plump, wet fruit should be patted dry so it does not add excess moisture.

Plain-flour substitute: If you only have self-raising flour, use 1¾ cups plus 2 tablespoons (225 g) self-raising flour and leave out the baking powder. The result may rise a little differently depending on the flour, so do not add extra raising agent unless you know your flour has none.

Storage and Reheating

Let the cake cool completely before storing it, so trapped steam does not make the crust damp. Keep it in an airtight container at cool room temperature for up to 4 days. Refrigeration is not usually needed for this plain loaf and can make the crumb seem firm; if your room is very warm, refrigerate it in a sealed container and bring slices back to room temperature before serving. As with other cooked foods, refrigerate within 2 hours if conditions require chilling.

To freeze, wrap individual slices or the whole cooled loaf tightly, then place in a freezer-safe bag or container for up to 3 months for best quality. Thaw wrapped slices at room temperature for about 1–2 hours, or thaw a whole loaf overnight in the refrigerator and finish bringing it to room temperature before serving. For a warm slice, heat it in a low oven at 300°F (150°C) for about 5–8 minutes, or microwave a single slice for 10–15 seconds. Reheating is optional; do not warm the whole loaf repeatedly, as that can dry it out.

Frequently Asked Questions

Why did my pound cake crack on top?

A lengthwise crack is common in a loaf cake: the outside sets while the centre continues to rise, so the top opens as it bakes. It is not a sign of failure. A very deep or uneven crack can happen if the oven is too hot, so check the oven temperature with an oven thermometer and use the middle rack.

Why is my pound cake dense?

Common causes include butter that was too cold or melted, insufficient creaming, too much flour, or overmixing after adding the flour. Make sure the butter is soft enough to beat fluffy, weigh the flour if possible, and fold the dry ingredients in only until combined. A slightly dense crumb is also normal for a traditional butter-rich loaf compared with a sponge cake.

Can I make this recipe without a mixer?

Yes. A sturdy wooden spoon and a large bowl will work, though creaming the butter and sugar by hand takes more effort. Beat until visibly paler and fluffy, then add the eggs gradually. A whisk can help combine the flour, but use a spoon or spatula for folding it into the batter so you do not overwork it.

Can I bake the batter in a round cake tin?

Yes, but choose a deep 8-inch (20 cm) round tin and check it earlier, since the depth and shape change the baking time. Fill the tin no more than about two-thirds full; if there is extra batter, bake it separately in a small oven-safe cup. Begin checking around 45 minutes, then continue until the centre is set and a skewer comes out clean.

Can I make the cake ahead?

Yes. Bake it a day ahead, cool it fully, and keep it wrapped or in an airtight container at room temperature. Its flavour settles as it stands, and it slices neatly once cool. If you plan to freeze it, wrap the cooled loaf well; thaw it while still wrapped to reduce condensation on the surface.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).