Pound Cake Recipe With Self Rising Flour Made Easy

There’s something irresistibly nostalgic about a classic pound cake, known for its dense yet tender crumb and buttery richness. This beloved dessert has stood the test of time, gracing family gatherings, afternoon teas, and celebrations with its simple elegance.

What makes this pound cake recipe with self-rising flour so special is how it streamlines the baking process without sacrificing texture or flavor. Using self-rising flour means no need for separate leavening agents, making it perfect for both beginners and seasoned bakers looking for a foolproof treat.

Whether you enjoy it plain, dusted with powdered sugar, or topped with fresh berries, this pound cake is delightfully moist and flavorful. It’s versatile enough to pair with whipped cream, a drizzle of glaze, or your favorite fruit compote.

Join me as we dive into the details of mastering this classic recipe with simple ingredients and straightforward steps that guarantee a delicious slice every time.

Why You’ll Love This Recipe

This pound cake recipe is a perfect blend of tradition and convenience. Here’s why you’ll want to keep it in your baking repertoire:

• Easy to make: Using self-rising flour eliminates the guesswork of measuring baking powder and salt.
• Moist and tender: The simple combination of butter, sugar, eggs, and flour creates a rich, buttery crumb.
• Versatile: Enjoy it plain, with glazes, or as a base for layered cakes and trifles.
• Perfect texture: Balanced density that’s neither too heavy nor too light.
• Great for beginners: Minimal ingredients and easy-to-follow steps make this recipe accessible to all skill levels.

Ingredients

• 2 ½ cups self-rising flour, sifted
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup whole milk, at room temperature
• ¼ tsp salt (optional, if your self-rising flour is unsalted)

Equipment

• 9×5 inch loaf pan
• Electric mixer (stand or handheld)
• Mixing bowls
• Sifter or fine mesh sieve
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan thoroughly with butter and lightly dust with flour to prevent sticking.
2. Sift the self-rising flour into a bowl to aerate it and remove any lumps. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed. Beat for about 4-5 minutes until the mixture is light, fluffy, and pale yellow.
4. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. This helps build structure and volume in the batter.
5. Mix in the vanilla extract for a lovely aromatic touch.
6. Reduce the mixer speed to low. Add the sifted self-rising flour in three parts alternately with the milk (start and end with flour). Mix just until combined. Avoid overmixing to keep the texture tender.
7. Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly mixed.
8. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
9. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it loosely with aluminum foil halfway through baking.
10. Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

“For the best pound cake texture, always use room temperature ingredients. This helps them blend smoothly and traps air for a lighter crumb.”

• Flavor variations: Add lemon or orange zest for a citrusy twist, or fold in ½ cup of fresh blueberries or chocolate chips for extra indulgence.
• Gluten-free option: Substitute self-rising flour with a gluten-free self-rising flour blend and add an extra ¼ tsp baking powder if needed.
• Moisture boost: Mix in 2 tablespoons sour cream or Greek yogurt for an even moister crumb.
• Storage: Store the pound cake wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.
• Decorations: Dust with powdered sugar, drizzle with a simple glaze, or top with fresh berries and whipped cream.

Nutrition Facts

Serving Suggestions

This pound cake shines on its own or as a base for more elaborate desserts. Here are some delicious ways to serve it:

• Warm a slice and top it with vanilla ice cream and fresh berries for an indulgent treat.
• Spread with lemon curd or your favorite jam for a delightful breakfast or afternoon snack.
• Layer slices with whipped cream and fruit to create a simple trifle.
• Pair with a cup of tea or coffee for a comforting break.
• For a festive twist, drizzle with chocolate ganache or dust with cinnamon sugar.

Conclusion

This classic pound cake recipe with self-rising flour is a testament to the beauty of simplicity in baking. The use of self-rising flour not only lightens the preparation but also ensures a reliably tender and moist cake every time.

Whether you’re a beginner or a baking enthusiast, this recipe offers a delicious foundation for countless variations and serving options.

Its buttery richness and subtle sweetness make it a perfect companion for your favorite beverages or a lovely base for more decadent desserts. Don’t forget to experiment with flavors or pairings to make it uniquely yours.

For more delicious recipes and inspiration, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Happy baking!

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