Pound Cake

Called a plain cake in the Caribbean, this was my first attempt at baking a cake as a child. I started using a loaf pan for this cake when I moved to Virginia. My grandma loved me to make this cake for her to offer friends when they visit. Last time I made this for her was when grand dad died, to offer friends who would visit to comfort her.


  • 3 large eggs at room temperature
  • 3 tbsp whole milk (or a plant milk)
  • 1 1/2 tsp vanilla essence
  • 1 cup plain flour
  • 1/4 cup corn flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup white sugar
  • 3/4 cup room temperature butter (or a vegan butter)

You will need a greased loaf pan. Preheat your oven to 180 degrees Celsius.

Combine all of your dry ingredients in a bowl and set aside. In another bowl combine eggs, milk and vanilla essence, beat these together and set aside.

In a third bowl, cream together your butter and sugar with an electric mixer. Cream butter and sugar together until the sugar dissolves and the mixture is whipped and creamy. Add a quarter of your dry mixture then a quarter of your wet mixture and combine to make your batter. Scrap the sides of the bowl to mix all the ingredients together. Continue this pattern untill all of your ingredients are combined. You should have a rich and creamy batter, you don’t want a lumpy or curdled batter at this stage.

Pour the batter into your prepped loaf pan. Place this pan in a hot oven, for 45 minutes or untill cooked.

Pound Cake in a loaf pan will usually split down the middle as it rises and bakes. To confirm your cake is baked stick a small knife blade down the middle and it should come back up clean. If it’s not clean, put the cake back in for another 7 minutes, and 7 minute intervals till cooked. Every oven is unique.

Let your cooked cake cool for 15 minutes before cutting. I serve this cake with afternoon tea ❤️.

Make this for your friends as a treat for them when they visit.

As always, bon Manger and stay safe 🏳️

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