A true old-school dessert—originally made with a pound each of butter, sugar, eggs, and flour. Modern versions scale it down but keep that rich, dense, buttery character.
🧾 Ingredients (classic small-batch)
- 1 cup butter (softened)
- 1 cup sugar
- 4 eggs
- 1½ cups flour
- 1 tsp vanilla extract (optional)
- Pinch of salt
👩🍳 Method
- Cream butter & sugar
Beat until light and fluffy—this step gives the cake structure. - Add eggs
Add one at a time, mixing well after each. - Add dry ingredients
Fold in flour and salt gently. Don’t overmix. - Flavor
Stir in vanilla if using. - Bake
Pour into a greased loaf pan and bake at 170°C (340°F) for 50–60 minutes. - Cool
Let it rest before slicing—it firms up as it cools.
🍽️ How it’s usually served
- Plain with tea or coffee
- With fresh fruit or jam
- Light dusting of powdered sugar
💡 Tips
- Use real butter—this cake depends on it
- Room temperature eggs mix better
- If it cracks on top, that’s normal (and traditional)
⚡ Simple 3-ingredient version (rough & ready)
- 1 cup butter
- 1 cup sugar
- 1 cup self-rising flour
Mix, bake, done—less rich, but still satisfying if you’re keeping things minimal.
If you want, I can show you a chocolate pound cake, lemon version, or a super soft bakery-style upgrade.
