This easy Dutch pound cake is a traditional recipe, that's creamy, moist, and tender. It doesn't need anything extra to taste terrific. It's simple to bake and you can vary with filling and toppings. A true basic recipe!
This Dutch Traditional pound cake is in my recipe book for quite a time. And I use it as a base for lots of delicious pound cake recipes.
Today I baked a delicious yet simple cake. A very easy recipe, no additions. They actually find it around here the most delicious one (at least all under 18). Everyone should have a basic recipe for a Dutch pound cake in their collection, and this one is definitely recommended!
You can vary at wish with this basic recipe. You could add some herbs, nuts, or fruits. Or you could mix cocoa through the batter to get a delicious chocolate cake. The variations are endless.
What do you need to prepare this Traditional Dutch Cake?
The ingredients you need to prepare this Dutch Traditional Pound Cake:
What kind of flour do you use?
The Dutch choose self-rising flour for their cake. It already contains baking powder and therefore will make the cake airy. If you don't have self-rising flour you can substitute it with 1 ⅔ cup flour and ¾ teaspoon baking powder.
How do you bake a Dutch Pound Cake?
A step-by-step recipe, with the right amount of ingredients and which you can also easily print, can be found at the bottom of the blog.
This easy recipe starts by beating the sugar and butter airy. Then the eggs are added and mixed through. When the dry ingredients and lemon zest are added to the batter a spatula will gently mix in the ingredients. Put the batter into the loaf pan and smooth the top. Bake in the oven at 320 °F (160 °C) until golden brown. Leave in the tin for 5 minutes and then put it on a wire rack to cool down.
- Roomtemperature - It is important for the airiness, that all the ingredients are at room temperature. It provides a better structure.
- Don't overbeat - In the recipe card (at the bottom of this blogpost) the right amount of time and speed of the mixer is written down. Don't adjust this time / speed. Your loaf won't be airy when you do.
- Oven temperature - When you bake in a conventional oven at a temperature of 320 °F (160 °C). When using a convection oven (with heat fan) lower the heat to 285 °F (140 °C). Preferably use a convecntional oven if you've got that choise. The cake will rise more evenly and burst less.
- Keep the door closed - Never open the door before the end of the baking time. Otherwise, the cake collapse.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Cake tin 10.5 inch / 26 cm
- Hand Mixer
- Silicon spatula
- 1⅔ cups self-rising flour
- 1 cup sugar
- 4 eggs size L
- ⅞ cups butter unsalted, and some extra for buttering the cake tin
- 1 teaspoon lemon rind, grated finely
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 320 °F (160 °C).
- Grease a loaf pan with butter, and sprinkle some flour into the tin. Make sure the bottom and sides are covered with flour. Tap out the access flour.
- Mix the butter and the sugar for 5 minutes.⅞ cups butter, 1 cup sugar
- Add the eggs (one by one). Add the next one when the previous one is fully incorporated.4 eggs
- When the eggs are incorporated stop mixing.
- Add the flour and lemon rind to the batter and gently mix it with a spatular until mixed.1⅔ cups self-rising flour, 1 teaspoon lemon
- Put the dough in a cake tin and flatten the top.
- Bake the cake in the oven.
- After one hour the cake should be ready. Check it with the skewer method (described below).
- Let the cake rest 5 minutes before removing the tin.
- After removal, cool the cake on a wire rack.
- Room Temperature - Store at room temperature, in an airtight container. This keeps it good for up to three days.
- Freezer - Freeze the pound cake (or part of it). Pack it in a freezer box or bag. The cake keeps well in the freezer for up to two months.