Mary Berry Pound Cake Recipe

This tender buttery Mary Berry Pound Cake is made with softened butter, caster sugar, and eggs, and ready in just over an hour. Slicing through the golden brown crust reveals a tightly knit sponge that smells richly of vanilla. I find it is the most reliable bake for afternoon tea with friends.

Why This Classic Works

I used to overmix my cake batters, resulting in heavy and dense loaves that completely missed the mark. Following the all-in-one method taught by Mary Berry solved this problem instantly.

The key is combining room temperature ingredients quickly without working the gluten too much. I was surprised at how such a simple technique creates a consistently soft crumb.

Mary Berry Pound Cake Ingredients

• 225g softened unsalted butter
• 225g caster sugar
• 4 large eggs, room temperature
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp whole milk
• 1 tsp vanilla extract

How To Make Mary Berry Pound Cake

1. Preheat and line: Preheat your oven to 160C Fan (180C conventional). Grease and line a 900g loaf tin with baking parchment.
2. Combine ingredients: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, and vanilla into a large mixing bowl.
3. Beat the batter: Use an electric hand whisk to beat the mixture for two minutes until it becomes smooth and pale.
4. Bake the cake: Pour the batter into the prepared tin and level the top. Bake for 50 to 55 minutes until a skewer inserted in the center comes out clean.
5. Cool completely: Leave the cake to cool in the tin for ten minutes before turning it out onto a wire rack.

Recipe Tips

• Use softened butter: Butter straight from the fridge will not mix well and causes a lumpy batter.
• Check your eggs: Room temperature eggs prevent the mixture from curdling during the beating stage.
• Do not peek early: Opening the oven door before 45 minutes can cause the center of the cake to sink.

What To Serve With Pound Cake

A thick slice pairs naturally with a pot of hot English breakfast tea or strong coffee. You can also serve it with fresh strawberries and a generous dollop of clotted cream for a richer dessert.

How To Store

Keep the cooled cake in an airtight container at room temperature for up to four days. You can also wrap the whole cake tightly in cling film and freeze it for up to three months.

FAQs

Can I use plain flour instead?

Yes, but you will need to add two teaspoons of baking powder instead of one to help the cake rise.

Why did my cake crack on top?

A crack on top is completely normal for a pound cake. It happens as the exterior sets before the interior finishes expanding.

Can I bake this in a round tin?

You can use two 20cm round sandwich tins, but reduce the baking time to 25 minutes.

Nutrition

• Calories: 345 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 105mg
• Sodium: 180mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry Banana Cake Recipe
• Mary Berry Earl Grey Tea Cake Recipe
• Mary Berry Baileys Cheesecake Recipe