This classic Thermomix Pound Cake is a delicious and simple snack or treat!
I love converting classic recipes to make in my Thermomix and this Pound Cake is one of my absolute favourites! Yes it does share some similarities with our Butter Cake recipe, but you really cannot go past the delicious crumb of this cake.
I think this cake is best served in small wedges and I find a little piece does go a long way to filling you up. For us, this cake will last a good 3 – 4 days (which may be a record!) when I slice it into small pieces and it’s also freezer friendly too.
Thermomix Pound Cake Ingredients
To make this recipe, you will need:
- Butter
- Sugar
- Eggs
- Vanilla Extract
- Plain Flour
- Self Raising Flour
Tips for Making our Thermomix Pound Cake Recipe:
- The times in this recipe are based on butter being at room temperature (approximately 24 degrees celsius) if your butter is still quite firm (doesn’t give when pressed) then the time it takes to combine with the sugar will increase.
- You want the butter and sugar mixture to be pale and creamy before moving onto the next step.
- You can bake your Pound Cake in a loaf tin, however the cooking time will vary.
- The Cake will develop a golden crust, this is normal. If you feel your cake is getting too brown, simply cover the top with some foil.
- This cake is freezer friendly.
You might also like these cake recipes:
You can also find more delicious cakes to make in your Thermomix in our Cakes and Cheesecakes eBook or our ThermoBliss Sweet Recipes printed book. Shop the full range of books, eBooks and products here.
Thermomix Pound Cake Recipe
Equipment
- 20cm round cake tin
- Thermomix
Ingredients
- 250 grams butter softened
- 1 tsp vanilla extract
- 220 grams caster sugar
- 4 eggs
- 75 grams self raising flour
- 150 grams plain flour
Instructions
- Preheat your oven 180 degrees celsius (fan-forced) and line the base of a 20cm round cake tin. Grease the sides.
- Place the softened butter, caster sugar and vanilla extract into your Thermomix bowl and mix for 45 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 14 seconds, speed 4 or until pale and creamy.
- Turn the Thermomix onto speed 4 and remove the measuring cup. Add the eggs one at a time, leaving 5 seconds of mixing between each egg. Turn off your Thermomix.
- Add the self raising and plain flour and mix for 12 seconds, speed 5 to combine. Scrape down the sides of the bowl and mix for a further 8 seconds, speed 5.
- Transfer the mixture to your prepared cake tin and gently smooth the surface. Place the cake into your preheated oven and bake for 50 mins – 1 hour or until cooked when tested with a skewer.
- Carefully remove the cake from the oven and allow it to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
- The time it takes to cream the butter and sugar will depend on the temperature of the butter – if it’s still quite cold it will take longer.
- You can also use a loaf tin for this recipe, the cooking time will vary.
- Your cake will develop a golden crust, this is normal.
- This cake is freezer friendly.
Nutrition
Enjoy!!
