Recipe: Pound Cake + two varieties

I thought it would be time for another cake recipe. If you leave out the lemon & poppy seeds you’ll get a regular pound cake, so this is a versatile recipe. In fact, if you just make the regular pound cake and melt some chocolate, or take some cocoa powder and add it at the end you can easily turn this recipe into a chocolate cake as well. The basics of this recipe have been given before in my Chocolate Glazed Chocolate Cake recipe. The only different is that this is make in a rectangular cake tin, as opposed to a round one.

Here’s the recipe for the regular pound cake (200 grams):

200 grams unsalted butter at room temperature (Dutch: margarine)

200 grams of regular sugar

1 sachet of vanilla sugar (you can substitute this for vanilla extract or fresh vanilla)

4 eggs

200 grams of self-raising flour

If you want to make a smaller cake you can turn the 200 grams into 150 and 4 eggs into 3. The preparation and cooking time remains the same.

For lemon/poppy seed cake add:

juice of one lemon

zest of one lemon

3 tablespoons of poppy seeds (or more if you like)

For chocolate cake add:

150 grams melted chocolate or 1/3 cup cocoa powder

Note that melted chocolate will gave a different texture and flavor to a chocolate cake than cocoa powder. The melted chocolate will give you rich and moist cake whereas the cocoa powder will keep the cake light and fluffy.


Tip: if you want to be sure your cake is ready, you can insert a toothpick to the center of the cake. If the toothpick comes out clean your cake is ready.



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