This classic Thermomix Pound Cake is a delicious and simple cake that will be enjoyed by everyone! Made with just six ingredients, this cake couldn't be easier to put together.
Requiring just 10 minutes of hands of preparation time, this delicious cake is perfect to enjoy for morning tea or it also makes a perfect school lunch box snack.
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.
You will love:
Made with just SIX ingredients - best of all you most likely have these staples in your fridge and pantry already!
Feeds a crowd - this cake is very filling and a small piece will go a long way.
Budget friendly - you won't need to buy expensive ingredients for this recipe!
Great for lunchboxes - the kids will love this sweet treat.
Freezer friendly - this Pound Cake can be frozen for up to three months.
Thermomix Pound Cake Ingredients
Please note you will find a full list of ingredients and instructions in the recipe card below.
- Butter - we use unsalted butter
- Caster Sugar
- Eggs - 70 gram eggs
- Vanilla Extract - can be substituted with vanilla essence.
- Plain Flour
- Self Raising Flour
How to Make a Pound Cake in a Thermomix
Step 1. Combine the butter, caster sugar and vanilla extract until smooth and creamy.
Step 2. Add the eggs.
Step 3. Add the remaining ingredients and mix until smooth.
Step 4. Transfer to a prepared baking dish and bake until golden and cooked through when tested with a skewer.
Step 5. Slice into pieces and enjoy!
Recipe Hints and Tips
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.
After adding the eggs the mixture will look curdled, please don't worry this is completely fine!
You can bake your Pound Cake in a loaf or round cake tin, however please note 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.
Store the cooked cake in an airtight container in a cool dry place and enjoy wishing one week.
This cake is freezer friendly.
FAQ
Traditionally this recipe was made with a pound of butter, sugar, flour and eggs.
A butter cake has a lighter texture and includes milk as an ingredient.
Pound Cakes are also known as Madeira Cake and Yellow Cake.
You might also like these Thermomix Cake recipes:
- Thermomix Butter Cake
- Orange Cake Recipe
- Thermomix Whole Orange Cake
- Thermomix Chocolate Cake
- Thermomix Chocolate and Coconut Cake
- Vanilla Cupcakes
- Thermomix Sponge
- The 10 BEST Thermomix Birthday Cakes
- Thermomix Jelly Cakes
Looking for more?
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 and eBooks here.
Thermomix Pound Cake Recipe
Equipment
- 1 x Loaf Tin
- Thermomix
Ingredients
- 250 grams butter softened
- 1 teaspoon vanilla extract
- 220 grams caster sugar
- 4 eggs 70 grams
- 75 grams self raising flour
- 150 grams plain flour
Instructions
- Preheat your oven 180 degrees celsius (fan-forced) and line the base and sides of a loaf tin.
- 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 20 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 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.
- After adding the eggs the mixture will look curdled, please don't worry this is completely fine!
- You can bake your Pound Cake in a loaf or round cake tin, however please note 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.
- Store the cooked cake in an airtight container in a cool dry place and enjoy wishing one week.
- This cake is freezer friendly.
Isabel says
Hi maybe again. Asked some things yet not sure went through. Can I substitute an amount of sour cream for the butter and if so, how much of each should I use? Also, as I don’t have a fan oven, what would the temperature and time be for the poundcake? Thank you