Double cream pound cake

Found this pictures again, decided to rewrite and post it. Oh, this is my first time trying out making pound cake. Also trying out my tube pan from my friend, who had send it through my parents all the way from Malaysia.

Google: “Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mould. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.”

“Pound cake is a hard cake not to love. Moist, tender, and rich, every bite is dense and decadent. Redolent of butter, sugar, and vanilla, it tastes like a simple, classic yellow layer cake, but somehow more so, as if you condensed the cake’s flavour and multiplied it tenfold.”

This is trial and error, my pound cake doesn’t look presentable but it’s worth trying out, next time it will be perfect. The result is sure moist rich and delicious each bite. Let’s bake!!!


3 cups sugar
1 cup butter
6 eggs, separated
2 Tsp vanilla
1 Tbs fresh lime juice
1 cup double cream
3 cups plain flour, sift before measuring
1/4 Tsp  baking soda
1/4 Tsp salt


Pre heat oven 150 degrees C. Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lime juice and double cream.

Into a separate bowl, sift sifted flour, salt, and baking soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.

Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake for about 1-1/2 hours or until cake tests done.