The simple pound cake holds a place of prominence in the hearts of most Pakistanis. A fresh loaf of pound cake, wrapped in slightly greasy brown paper, was often fetched from the corner bakery to be served with a cup of piping hot evening chai. If you’ve grown up on this, your mouth is probably watering. If you’ve never experienced this…you’re missing out. Living in Mississippi has added to my love for this delicious buttery cake by way of the classic Southern variation. Over the past 21 years of living on the Gulf Coast and much trial and error, this easy pound cake recipe is the one I enjoy most often with my cup of tea or coffee. If you’re a fan of nostalgic tea-time recipes from Pakistan, try my bakery-style chicken patties, Nan Khatai (Pakistani Cardamom Shortbread Cookies), shami kebab, or chicken pakora.
Why you’ll love this recipe
Nostalgic recipe - No matter where you hail from, it’s likely that pound cake was part of your childhood. This recipe will take you back to your childhood corner bakery, teatime with the family, or the smell from Grandma’s kitchen. Moist and buttery - The best part about this pound cake recipe is how tender and buttery it is. This is the perfect recipe for beginners - The combination of ingredients and ratios guarantees perfect results every time, even for those unfamiliar with basic baking techniques. Great for a tea party - A perfect tea party begins with a homemade pound cake. Add chicken tikka sandwiches, aloo samosas, and an apple frangipane tart, and you’ll be the talk of the town.
Ingredient notes
Flour - All-purpose flour works best for this easy recipe. Sugar - I like to use granulated sugar for this recipe, as finer sugar can result in a cake with a heavy texture. Eggs - This recipe calls for six large eggs. The size of the eggs you use in any recipe impacts the final results. If your eggs are extra large, use 5; if they’re medium, use 7; and if they’re small, use 8. Butter - Use butter high in fat, like Kerry Gold, to get the perfect buttery flavor. Sour cream—This ingredient’s acidity prevents gluten formation, resulting in a moist cake. Milk - Milk helps thin the batter a little. Thinner batter adds some density to the cake so it doesn’t lose its authentic pound cake texture.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Add a topping- I love a plain pound cake, but once in a while, a lemon or orange glaze tastes delicious, and if you’re in a chocolatey mood, add a chocolate ganache drizzle. Use powdered sugar - A dusting of powdered sugar looks beautiful, especially if you bake the cake in a bundt pan. Add some mix-ins - Add nuts (I love a Southern pecan pound cake), or serve the cake with a side of strawberries and whipped cream. Better yet, try some blueberry compote or raspberry sauce as toppings. Try different extracts - Switch it up and use almond, coconut, or lemon extract instead of vanilla in this recipe.
Step-by-step instructions
Fifth step - Test the cake using a cake tester or a toothpick if you don’t have one. Wait until it’s completely cool before you slice it.
Expert Tips
If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
