Mary Berry Pound Cake Recipe [Tips & Tricks]

If you’re a fan of simple yet delicious cakes, you absolutely have to try Mary Berry’s pound cake recipe. Not only is it incredibly easy to make, but it also produces the most beautifully light, fluffy, and moist cake that’s perfect for any occasion.

With her expert tips and straightforward instructions, you’ll be able to bake a cake that rivals those from professional bakeries. Whether you’re a novice in the kitchen or a seasoned baker, this recipe brings out the best in classic flavors, and it’s guaranteed to impress your friends and family. Plus, who wouldn’t want to indulge in a slice of Mary Berry’s timeless, buttery perfection?.

Mary Berry Pound Cake Recipe

Ingredients Needed

Mary Berry’s Pound Cake recipe calls for a selection of simple, yet essential ingredients that combine to create a rich, buttery, and moist cake with a delicate crumb. Each ingredient plays a vital role in achieving the perfect texture and flavor. Here’s what you’ll need:

1. Unsalted Butter (250g)

   Butter is the star ingredient in any pound cake. Its rich, creamy texture provides the cake with both moisture and flavor.

   Unsalted butter allows you to control the salt level, ensuring the balance of flavors remains perfect. The butter should ideally be at room temperature, so it can blend easily with the sugar, resulting in a smoother batter.

2. Caster Sugar (250g)

   Caster sugar is finely granulated, dissolving easily into the batter to give a smoother texture than regular granulated sugar. It ensures the cake is sweet but not overly so, creating a balanced taste that lets the buttery flavor shine through.

3. Large Eggs (4)

   Eggs bind the ingredients together and help provide structure to the cake. They also contribute to the moistness, giving the pound cake its characteristic tenderness. Be sure to use large eggs for consistency in the recipe.

4. Plain Flour (250g)

   Plain (or all-purpose) flour is the base of the cake. It gives the cake structure and body without being too heavy. This type of flour creates a lighter, fluffier texture in the final product.

5. Baking Powder (1 ½ teaspoons)

   The baking powder provides the leavening required for the cake to rise. It works by releasing carbon dioxide gas when it reacts with moisture and heat, giving the cake a light and airy texture. Mary Berry’s version uses a small amount, which gives the pound cake a slight lift without making it overly fluffy.

6. Milk (2 tablespoons)

   Milk helps in achieving the perfect batter consistency and adds a subtle richness. It also aids in making the cake tender and moist, so you don’t end up with a dry loaf.

7. Vanilla Extract (1 teaspoon)

   Vanilla extract is an essential flavoring ingredient, adding a subtle sweetness and warmth that enhances the overall taste of the cake. It complements the butter and sugar perfectly.

Equipment Needed

For making Mary Berry’s Pound Cake, you’ll need some basic baking equipment, most of which is probably already in your kitchen. Here’s what you’ll need to gather:

1. Mixing Bowl

   A large mixing bowl is essential for combining all the ingredients without any mess. Opt for a bowl that’s big enough to allow for easy mixing and folding.

2. Electric Mixer or Whisk

   While you could mix by hand, an electric mixer will save time and help you achieve a smooth, fluffy batter. A handheld electric mixer with beaters or a stand mixer works best, especially when creaming butter and sugar together.

3. Sieve

   A sieve is necessary for sifting the flour and baking powder. Sifting helps aerate the flour, ensuring the dry ingredients are evenly distributed and free of lumps.

4. Spatula

   A rubber spatula is ideal for scraping down the sides of the bowl and folding the batter gently to prevent deflation of the air you’ve beaten into it.

5. Loaf Tin (20cm/8-inch)

   A loaf tin is the traditional choice for pound cake, and Mary Berry recommends an 8-inch tin. It’s best to use a tin that is well-greased or lined with baking parchment to prevent sticking and make the cake easier to remove once baked.

6. Oven

   You’ll need a conventional oven to bake the cake. Be sure to preheat it before putting the cake in, and make sure to check the internal temperature towards the end of the baking time to ensure it’s done.

7. Cooling Rack

   After the cake comes out of the oven, you’ll need a cooling rack to allow air to circulate around the cake, helping it cool evenly and preventing it from becoming soggy at the base.

How To Make Mary Berry’s Pound Cake

Making Mary Berry’s Pound Cake is straightforward and simple, but there are a few key techniques to follow to ensure you achieve a smooth batter and a beautifully risen cake. Here’s the step-by-step guide to making this delicious dessert:

1. Prepare the Ingredients

   Before you start mixing, make sure your butter is soft and at room temperature. Preheat your oven to 170°C (150°C fan oven) or 340°F. Grease your loaf tin or line it with baking parchment to prevent the cake from sticking.

2. Cream the Butter and Sugar

   In a large mixing bowl, add the softened butter and caster sugar. Using an electric mixer, beat the two together for about 5-7 minutes, until the mixture becomes light and fluffy. This is an important step because the creaming process incorporates air into the mixture, which will help the cake rise during baking.

3. Add the Eggs

   Add the eggs, one at a time, to the creamed butter and sugar mixture. Make sure each egg is fully incorporated before adding the next. If the mixture starts to curdle, you can add a spoonful of flour to help stabilize it.

4. Sift and Fold in the Dry Ingredients

   Sift the flour and baking powder together to ensure there are no lumps. Gently fold the dry ingredients into the wet mixture, using a spatula or spoon. This method helps retain the air in the batter and prevents the cake from becoming dense.

5. Add Milk and Vanilla

   Add the milk and vanilla extract to the batter, folding them in gently. The milk will loosen the batter to the correct consistency, while the vanilla enhances the cake’s flavor.

6. Bake the Cake

   Pour the batter into the prepared loaf tin and smooth the top with a spatula. Place the tin in the preheated oven and bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, cover it loosely with foil and continue baking.

7. Cool the Cake

   Once the cake is baked, remove it from the oven and allow it to cool in the tin for 10 minutes. Then, carefully turn the cake out onto a wire rack to cool completely.

Expert Tips

1. Room Temperature Ingredients

   Always use room temperature butter, eggs, and milk. Cold ingredients can cause the batter to curdle or not mix properly, affecting the texture of the cake.

2. Don’t Overmix

   Once you add the flour, it’s important to fold it in gently. Overmixing will develop the gluten and can result in a dense, chewy cake rather than the light, airy texture you want.

3. Check the Cake for Doneness

   Every oven is different, so keep an eye on your cake as it bakes. The skewer test is key-insert a skewer into the center of the cake, and if it comes out clean, your cake is done. If it has raw batter on it, give it another 5-10 minutes.

4. Cooling

   Allow the cake to cool fully before slicing. Cutting into it while it’s still warm can result in a crumbly, mushy texture.

5. Variations

   To add a twist to this classic pound cake, consider folding in lemon zest, or drizzle with a glaze made of powdered sugar and lemon juice for a refreshing citrus flavor.

Mary Berry’s Pound Cake is a delightful, timeless treat that is easy to make, delicious, and versatile. The beauty of this cake lies in its simplicity.

With just a handful of ingredients and basic equipment, you can create a beautifully textured cake that’s rich and buttery, perfect for any occasion, from an afternoon tea to a family gathering. By following these steps, you’ll ensure the perfect balance of flavor and texture every time. So gather your ingredients, preheat your oven, and prepare to enjoy one of the most comforting cakes you can make!.

Easy Recipe Variations For Mary Berry’s Pound Cake

Mary Berry’s classic pound cake recipe is already a perfect balance of butter, sugar, eggs, and flour, creating a rich, moist cake with a slight crumbly texture that’s hard to resist. However, if you’re in the mood to switch things up or add your own personal touch, there are several easy and delicious variations you can try. These twists can turn the classic recipe into something entirely new while keeping its comforting essence intact.

1. Lemon or Orange Zest: A simple way to freshen up the flavor of Mary Berry’s pound cake is by adding citrus zest. Whether it’s the tang of lemon or the fragrant sweetness of orange, the zest adds a burst of brightness and fragrance. You can add about a tablespoon of finely grated zest to the batter, and it will infuse the cake with a refreshing citrus flavor without overpowering the classic richness.

2. Vanilla and Almond Extract Combo: While vanilla extract is a staple in most pound cake recipes, adding a little almond extract can create a subtle but irresistible depth of flavor. Try using half a teaspoon of almond extract along with your usual vanilla, and you’ll notice a deliciously nutty undertone that complements the cake’s buttery taste.

3. Chocolate Chips or Cocoa Powder: For those who love a bit of indulgence, adding chocolate chips or cocoa powder can create a decadent chocolate twist on Mary Berry’s pound cake. You could fold in a handful of semi-sweet or milk chocolate chips into the batter, or sift in a couple of tablespoons of cocoa powder along with the dry ingredients for a subtle chocolate flavor. You could even make a marbled effect by swirling the cocoa powder into part of the batter.

4. Fruit Additions: If you want to incorporate some natural sweetness and a touch of texture, adding fresh or dried fruits can be a fantastic idea. Blueberries, raspberries, or blackberries work wonderfully, and they add a juicy pop to every bite. Alternatively, dried fruits like cranberries, apricots, or raisins add sweetness and chewiness that contrasts beautifully with the moist crumb of the cake. Remember to toss the fruit in a little flour before folding it into the batter to prevent them from sinking to the bottom.

5. Nuts for Crunch: Incorporating nuts like chopped pecans, walnuts, or hazelnuts into your pound cake adds a delightful crunch and a savory element that balances out the sweetness. Fold in about half a cup of chopped nuts into the batter for added texture, or even sprinkle some on top before baking for an extra touch of elegance.

6. Spices for Warmth: Experimenting with spices is another great way to alter the flavor profile of the cake. A teaspoon of ground cinnamon or a pinch of nutmeg can elevate the cake’s flavor, making it perfect for fall. You could also try a touch of cardamom or ginger to give the cake an exotic, aromatic twist.

7. Frosting or Glaze: If you’re craving a more decadent cake, adding a glaze or frosting is the way to go. A simple lemon glaze made with powdered sugar and fresh lemon juice can add sweetness and tang. Alternatively, a cream cheese frosting or even a chocolate ganache would be indulgent ways to enhance the cake and take it to the next level.

These variations allow you to keep the fundamental structure of Mary Berry’s pound cake while adding new flavors and textures that suit your personal taste or the occasion. Whether you’re aiming for fruity, nutty, or chocolaty, these tweaks will ensure your pound cake remains a crowd-pleaser every time.

Best Practices To Store Leftovers

Pound cake is known for its deliciously moist texture, and if you’re lucky enough to have leftovers, you’ll want to store them properly to keep that perfect consistency intact. Here are some best practices to make sure your leftover cake stays fresh and flavorful for as long as possible.

1. Cool the Cake Completely: Before storing any leftover pound cake, it’s important to let it cool down completely. If you store the cake while it’s still warm, condensation will form inside the container, causing the cake to become soggy. Allow the cake to rest at room temperature for about an hour or until it reaches a cool, dry state.

2. Wrap the Cake: Once cooled, wrap the pound cake tightly in plastic wrap or aluminum foil. This helps to lock in the moisture, preventing the cake from drying out. If you’re storing individual slices, wrap each slice separately to ensure freshness and to make it easier to grab a piece whenever you want.

3. Airtight Container: For added protection, place the wrapped cake in an airtight container or a resealable plastic bag. This step helps to prevent the cake from absorbing any odors from the refrigerator or pantry and keeps it as fresh as possible.

4. Refrigeration: While pound cake can typically be stored at room temperature for up to 2-3 days, refrigerating it can extend its shelf life. The cool temperature slows down the growth of mold and bacteria, allowing you to enjoy your cake for up to a week. Just be sure to let it come to room temperature before serving for the best texture.

5. Freezing Leftovers: If you have more pound cake than you can finish within a week, freezing is a great option. Slice the cake into individual pieces and wrap each slice in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Label the package with the date, and your pound cake will stay good in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw the slices at room temperature or gently warm them in the microwave.

6. Reheating: To bring your leftover pound cake back to life, heat it in a low oven (around 300°F) for about 10-15 minutes. This will refresh the texture, giving it a warm, fresh-from-the-oven taste. For individual slices, microwaving for about 20-30 seconds should suffice.

By following these best practices, you can preserve the deliciousness of your pound cake and enjoy it for days (or even weeks) after baking.

What Goes Well With Pound Cake

Pound cake is a wonderfully versatile dessert that pairs beautifully with many different accompaniments. Its rich, buttery flavor and moist crumb provide a perfect canvas for a wide range of toppings, sauces, and sides. Here are some delightful options to serve with your pound cake for an elevated experience.

1. Fresh Berries and Cream: Fresh fruit is a classic pairing for pound cake. The bright, slightly tart flavor of strawberries, blueberries, raspberries, or blackberries contrasts beautifully with the cake’s sweetness and richness. To add a touch of indulgence, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture complements the cake perfectly, creating a balanced and refreshing dessert.

2. Lemon Curd or Citrus Glaze: If you’ve added citrus zest to your pound cake, a lemon curd or citrus glaze makes for a natural pairing. The tanginess of the lemon curd cuts through the buttery richness of the cake, providing a refreshing contrast. You could drizzle the lemon curd over the cake or serve it on the side for dipping.

3. Chocolate Sauce or Ganache: For those who crave a chocolatey treat, pound cake pairs wonderfully with chocolate sauce or a glossy chocolate ganache. The rich, creamy chocolate flavor adds depth to the cake and turns the dessert into a decadent, indulgent treat. For a fancy presentation, drizzle the sauce over the cake and garnish with some chopped nuts or sprinkles.

4. Ice Cream: A slice of warm pound cake topped with a scoop of your favorite ice cream creates the perfect dessert duo. Vanilla, chocolate, or fruit-flavored ice creams are all great options, but you could also try more indulgent flavors like caramel, hazelnut, or coffee to complement the cake’s buttery notes.

5. Caramel Sauce or Toffee: A drizzle of homemade or store-bought caramel sauce over pound cake adds a rich, buttery sweetness that takes it to another level. If you’re in the mood for extra texture, sprinkle chopped toffee pieces on top to add a bit of crunch and caramel flavor.

6. Coffee or Tea: Pound cake is an excellent accompaniment to a hot beverage, whether it’s a freshly brewed pot of coffee, a fragrant cup of tea, or even a decadent hot chocolate. The cake’s dense yet tender texture pairs wonderfully with the warmth of a hot drink, making it an ideal option for afternoon tea or a cozy dessert after dinner.

7. Nuts: If you like a bit of crunch with your cake, toasted nuts are a perfect choice. Chopped pecans, walnuts, or almonds add texture and a slightly savory note that balances the sweet, buttery flavor of the pound cake. You can sprinkle the nuts on top or serve them on the side.

Conclusion

Mary Berry’s pound cake is a timeless dessert that offers endless possibilities for customization and pairing. From easy recipe variations that incorporate fresh fruits, spices, or chocolate, to simple but effective storage techniques to prolong its shelf life, there are many ways to make this classic cake your own.

When it comes to serving, the options are just as varied, with fresh fruit, creams, sauces, and even a hot beverage enhancing the experience. Whether you’re making a traditional version or experimenting with new ingredients, Mary Berry’s pound cake is sure to remain a beloved treat for every occasion.

FAQs

What Makes Mary Berry’s Pound Cake Recipe Different From Others?

Mary Berry’s pound cake recipe is known for its rich, buttery flavor and a light, fluffy texture. The recipe uses a classic ratio of ingredients – equal weights of butter, sugar, eggs, and flour – ensuring a moist and tender cake. Her method of creaming the butter and sugar, followed by careful folding of the flour, contributes to the cake’s delicate crumb.

Can I Use A Different Type Of Flour In Mary Berry’s Pound Cake Recipe?

For the best results, Mary Berry’s pound cake recipe calls for self-raising flour, which provides a slight rise to the cake. If you use plain (all-purpose) flour instead, you’ll need to add baking powder to help the cake rise properly. Typically, 1 teaspoon of baking powder per 150g of plain flour works well.

What Can I Substitute For Butter In Mary Berry’s Pound Cake Recipe?

If you’re looking for a butter substitute, you can use margarine or vegetable oil in Mary Berry’s pound cake recipe. However, using butter provides the characteristic richness and flavor that defines this cake. For a healthier alternative, some people use Greek yogurt or applesauce, but these may slightly alter the texture.

Can I Add Flavorings Or Extras To Mary Berry’s Pound Cake?

Yes!

Mary Berry’s pound cake is quite versatile. You can add a teaspoon of vanilla extract for extra flavor or experiment with lemon zest, orange zest, or almond extract. You can also fold in dried fruits, nuts, or chocolate chips to personalize the cake to your liking.

How Long Should I Bake Mary Berry’s Pound Cake?

Mary Berry’s pound cake typically bakes at 160°C (140°C fan) for around 1 hour to 1 hour 15 minutes, depending on your oven. It’s essential to check the cake for doneness by inserting a skewer or toothpick into the center – if it comes out clean, the cake is ready.

How Do I Prevent My Mary Berry Pound Cake From Being Too Dense?

To avoid a dense pound cake, ensure you’re creaming the butter and sugar together until light and fluffy. Additionally, be careful not to overmix the batter once the flour is added, as this can lead to a dense texture. Make sure all your ingredients are at room temperature before starting.

Can I Make Mary Berry’s Pound Cake In Advance?

Yes, you can bake Mary Berry’s pound cake ahead of time. Once cooled, store it in an airtight container at room temperature for up to 3-4 days.

You can also freeze the cake for longer storage – just wrap it tightly in plastic wrap and foil before freezing. Let it thaw at room temperature before serving.

Should I Line My Cake Tin When Baking Mary Berry’s Pound Cake?

Yes, it’s recommended to line your cake tin with baking parchment or grease it well to ensure the cake comes out easily once baked. This is especially important for pound cakes, as they can sometimes stick to the pan due to their dense texture.

Can I Double The Recipe To Make A Larger Cake?

Yes, you can easily double the ingredients for Mary Berry’s pound cake recipe to make a larger cake. Just ensure you use a bigger cake tin and adjust the baking time, as it may need a few extra minutes in the oven. Always check for doneness by testing with a skewer.

What Should I Serve With Mary Berry’s Pound Cake?

Mary Berry’s pound cake is delicious on its own, but it pairs wonderfully with a variety of toppings. You can serve it with whipped cream, fresh berries, or a drizzle of lemon glaze. It’s also perfect for enjoying with a cup of tea or coffee as a light dessert or afternoon snack.