We don’t use the yard-pound system in Australia, but 1 pound is about 454 grams. The Pound Cake is made with 1 pound of each Butter, Sugar, Eggs and Flour and that’s what I learned. However, 1 Pound of each ingredient will make a huge volume. Just thinking of 454 grams of Butter scares me.
Same weight of each ingredient doesn’t have to be 1 pound. For me, 125g or 250g each is ideal amount. This is a very basic cake recipe. You can add flavour such as Vanilla or Rum. You can add Matcha powder or Cocoa powder to the Flour, or you may wish to use less Butter or less Sugar. If you use less Eggs, you might need to add some Milk. You can mix some nuts or fruit with the batter. The possibilities are endless!

Cake Tin

I used 10 X 22cm Loaf Tin


Butter 125g *cut into small pieces, softened at room temperature
Caster Sugar 125g
Eggs 3 *about 125g, must be at room temperature
Self-Raising Flour 125g
Vanilla Extract 1/2 teaspoon *optional

  1. Preheat oven to 170°C. Grease a loaf tin and line the base and long sides with baking paper.

  2. Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy.

  3. Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.

  4. Gently fold in Flour with a spatula or large metal spoon until just combined. DO NOT over-mix.

  5. Spoon the mixture into the loaf tin and smooth the surface.

  6. Bake in preheated oven for 10 to 15 minutes, then insert knife in the centre so that a nice centre crack will form, but this is optional. Bake further 15 to 20 minutes (about 30 minutes in total) or until cooked through. Stand the cake in the pan for 5 minutes as it is very soft, then turn onto a wire rack to cool.