We’ve always loved the rich, buttery simplicity of pound cake, a timeless dessert that originated in 18th-century Europe with its equal parts of basic ingredients. Our twist uses self-rising flour to make it even easier for home bakers to achieve that perfect, moist crumb without fussing over extra leaveners.
This recipe brings classic comfort to your kitchen, proving that great baking doesn’t have to be complicated. Whether you’re a novice or a pro, we’ll guide you through creating a loaf that’s irresistibly tender and full of flavor.
Ingredients
As we explore our straightforward pound cake recipe using self-rising flour, we focus on a simple list of ingredients that deliver a moist, tender crumb without extra leaveners. We’ve ordered them based on how they’re incorporated in the preparation process, with key prep notes for accuracy.
- 2 cups self-rising flour: Sifted and measured first as the dry base to ensure even mixing and optimal rise.
- 1 cup unsalted butter: Softened to room temperature for easy creaming and to achieve a rich, velvety texture.
- 2 cups granulated sugar: Added next to blend seamlessly with the butter, enhancing sweetness and helping create a golden crust.
- 4 large eggs: At room temperature to promote better emulsification and a lighter batter.
- 1 teaspoon vanilla extract: Incorporated last among the main ingredients for flavor depth, ensuring even distribution throughout the mix.
Tools and Equipment
Having gathered our key ingredients like self-rising flour and softened butter, we now turn to the essential tools and equipment that make baking this pound cake recipe straightforward and enjoyable. With the right setup, we ensure even mixing and perfect baking results for a moist, tender loaf every time.
To prepare our pound cake using self-rising flour, here’s a curated list of must-have items. We recommend these for optimal efficiency and safety in your kitchen:
- Mixing Bowls: Two medium-sized stainless steel or glass bowls for combining dry and wet ingredients. We use one large bowl for creaming butter and sugar to achieve a smooth, airy batter.
- Electric Mixer or Stand Mixer: A hand-held electric mixer with beaters or a stand mixer fitted with a paddle attachment. This tool helps us incorporate air into the batter quickly for that signature light crumb.
- Measuring Cups and Spoons: A set of standard dry measuring cups (1 cup, ½ cup, etc.) and spoons for precise measurements. Accuracy here is crucial—we always level off the cups to avoid dense spots in our cake.
- Loaf Pan: A 9×5-inch metal loaf pan greased and lined with parchment paper. This shape promotes even baking and a beautiful golden crust on our pound cake.
- Spatula: A flexible silicone spatula for scraping down bowl sides and folding in ingredients gently, ensuring no batter is wasted.
- Oven Thermometer: A simple digital thermometer to verify our oven reaches the exact 350°F (177°C) needed for even baking without over-browning.
- Cooling Rack: A wire rack to let the cake cool evenly after baking, preventing sogginess and preserving its tender texture.
By organizing these tools beforehand, we streamline the process and focus on creating a deliciously rich pound cake that highlights the convenience of self-rising flour.
Instructions
With our ingredients measured and tools at the ready, we guide you through baking a tender pound cake using self-rising flour, ensuring a moist, flavorful result that’s perfect for any occasion.
Prepare the Batter
First, we cream the softened unsalted butter and granulated sugar together in a medium mixing bowl using an electric mixer on medium speed for about 3-5 minutes until the mixture is light, fluffy, and pale yellow—this step builds the cake’s airy texture.
Next, add the 4 large eggs one at a time, beating well after each addition to incorporate air and create a smooth emulsion; follow with the 1 teaspoon of vanilla extract for a warm, aromatic flavor.
Finally, gently fold in the 2 cups of sifted self-rising flour using a flexible spatula, stirring just until combined to avoid overmixing and maintain the batter’s tender crumb—aim for a thick, creamy consistency that promises a melt-in-your-mouth experience.
Bake the Cake
Preheat your oven to 325°F (163°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
Pour the prepared batter into the pan, smoothing the top with a spatula for even baking, then place it in the center of the oven and bake for 60-75 minutes—check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
As the cake bakes, you’ll notice a golden-brown crust forming and a rich, buttery aroma filling your kitchen, signaling a perfectly risen loaf thanks to the leavening in self-rising flour.
Cool and Serve
Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes to set its structure.
Invert the cake onto the rack to cool completely for another 1-2 hours, allowing the flavors to settle and the crumb to become irresistibly soft and moist.
Once cooled, slice into thick pieces and serve as is or with a dusting of powdered sugar—the cake’s dense, velvety texture and subtle sweetness will delight your taste buds, making it an ideal treat for breakfast, dessert, or afternoon tea.
Make-Ahead Instructions
As home bakers, we understand that life gets busy, so preparing our pound cake recipe using self-rising flour ahead of time can make entertaining effortless. Below, we outline straightforward steps to make, store, and reheat this tender pound cake while preserving its moist crumb and subtle sweetness.
Preparing the Batter in Advance
To keep things simple, we can prepare the batter up to 24 hours before baking. After following our step-by-step instructions for creaming the butter, sugar, eggs, and vanilla extract, gently fold in the self-rising flour as directed. Once mixed, cover the bowl tightly with plastic wrap or transfer it to an airtight container. Refrigerate the batter immediately to prevent any loss of rise from the self-rising flour’s leavening agents. When you’re ready to bake, let the batter sit at room temperature for about 30 minutes to soften before pouring it into your greased 9×5-inch loaf pan and proceeding with baking as outlined.
Baking and Storing the Cake
If you prefer to bake the entire cake ahead, we recommend cooling it completely on a wire rack after baking, as previously described. This self-rising flour pound cake stores beautifully and can be kept for up to 5 days at room temperature or longer in the fridge or freezer. Here’s how:
- Room Temperature Storage: Wrap the cooled cake tightly in plastic wrap or aluminum foil and place it in a cool, dry spot. This method works best for short-term enjoyment, maintaining the cake’s velvety texture for up to 3 days.
- Refrigerator Storage: For extended freshness, wrap the cake and store it in the fridge. It will stay moist for up to 5 days—simply bring it to room temperature for 1–2 hours before serving to restore its tender crumb.
- Freezer Storage: Freeze the cake for long-term make-ahead options. First, wrap it securely in plastic wrap, then in foil, and label with the date. It can be frozen for up to 3 months without compromising flavor.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 3 days | Keep in a cool, dry area; avoid direct sunlight to prevent drying. |
| Refrigerator | Up to 5 days | Use within this timeframe for optimal moisture; rewrap if needed. |
| Freezer | Up to 3 months | Thaw overnight in the fridge before serving for the best results. |
Reheating and Serving Tips
When it’s time to enjoy your make-ahead pound cake, we suggest reheating gently to revive its warm, golden-brown appeal. For refrigerated or frozen cake, thaw it in the fridge if needed, then warm individual slices in the microwave for 10–20 seconds or in a 300°F oven for 5–10 minutes. This ensures the cake retains its dense, velvety texture and subtle sweetness, making it perfect for unexpected gatherings or a quick treat. Always store leftovers promptly to maintain quality.
Conclusion
We’ve loved sharing this simple pound cake recipe with self-rising flour as it’s a game-changer for effortless baking. It’s all about creating that perfect moist texture and rich flavor without the fuss.
Now it’s your turn to bake and enjoy a slice that brings warmth to any gathering. We’re confident you’ll make it a staple in your kitchen.
Frequently Asked Questions
What is pound cake?
Pound cake is a classic dessert known for its dense, moist texture and simple ingredients. Originating in 18th-century Europe, it traditionally uses equal parts butter, sugar, eggs, and flour. This modern version incorporates self-rising flour for easier baking, resulting in a tender crumb without extra leaveners, making it enjoyable for novice and experienced bakers alike.
What are the origins of pound cake?
Pound cake dates back to 18th-century Europe, where it was made with equal weights of butter, sugar, eggs, and flour, hence the name. This straightforward recipe has evolved over time, with modern twists like using self-rising flour to simplify preparation while maintaining its rich, tender quality for home bakers.
What ingredients are needed for this pound cake recipe?
For this recipe, you’ll need 2 cups of sifted self-rising flour, 1 cup of softened unsalted butter, 2 cups of granulated sugar, 4 large eggs at room temperature, and 1 teaspoon of vanilla extract. These ingredients are chosen to create a moist, flavorful cake with a perfect balance of texture and taste when mixed in the right order.
What tools are required to bake pound cake?
Essential tools include two medium mixing bowls, an electric or stand mixer, measuring cups and spoons, a greased 9×5-inch loaf pan, a flexible spatula, an oven thermometer, and a cooling rack. Having these organized beforehand streamlines the baking process, helping you focus on creating a delicious, rich pound cake.
How do I make pound cake step by step?
Start by creaming 1 cup butter and 2 cups sugar until fluffy. Add 4 eggs and 1 teaspoon vanilla extract, mixing well. Gently fold in 2 cups sifted self-rising flour to keep the crumb tender. Preheat your oven, pour batter into a greased loaf pan, and bake at the recommended temperature until a toothpick comes out clean. Cool in the pan before transferring to a rack.
Can I prepare pound cake ahead of time?
Yes, you can make the batter up to 24 hours in advance and store it in the fridge. Bake the cake and keep it at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months. This makes it convenient for busy schedules, ensuring it stays moist and flavorful when reheated.
How should I store pound cake?
Store pound cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. Thaw in the fridge and reheat in the oven to maintain its moist texture and subtle sweetness, making it easy to enjoy anytime.