Published: · Modified: by Andréa
RECIPE
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 bakeda delicious yet simple cake. A very easyrecipe, 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. Oryou 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 risemore 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!
Easy Dutch Pound Cake
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!
5 of 16 votes
Printen Pin Recept
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Course: Sweets and Sweet Baking
Cuisine: Dutch
Author: Andréa
Servings: 10 slices
Author: Andréa
Equipment
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
Ingredients
- 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
US Customary - Metric
Ingredients you need per step are listed below the step in Italic
Instructions
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.
See AlsoCitroencake | Eef Kookt ZoMix 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.
Notes
1. Self-rising flour -
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.
2. - Ingredients temperature
It is important for the airiness, that all the ingredients are at room temperature. It provides a better structure.
3. - Don't overbeat
Follow the times and speed used in the recipe. Otherwise, you could under or overbeat and your cake won't be as airy as it could be.
4. - Oven temperature
When you bake in a conventional oven at a temperature of 320 °F (160 °C). When using a convection oven (with a heat fan) lower the heat to 285 °F (140 °C). Preferably use a conventional oven if you've got that choice. The cake will risemore evenly and burst less.
5. - Don't open the oven door!
Never open the door before the end of the baking time. Otherwise, the cake may collapse.
6. - Test if your cake is done
To check if the cake is done, you can use a wooden stick to punch the cake in the middle. When you pull the stick out of the cake and it's dry and clean, your cake is ready. If not, put the cake back for another 5 to 10 minutes and check again.
7. - Storage
- 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.
8. - Nutritional value.
The calculated nutritional values are per slice.
Nutrition
Calories: 320kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 167mg | Fiber: 1g | Sugar: 20g | Vitamin A: 592IU | Vitamin C: 1mg | Iron: 1mg
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Reader Interactions
Comments
Elizabeth says
Delicious. Thank you just like mamma used to make
Mary says
I am not Dutch, but I too like self rising flour! Too many times I find my baking powder in the box is stale. Keeping a fresh bag of self rising flour solves that problem. This cake was absolutely delicious as the base for my strawberry shortcake last night, and for my breakfast this morning with a cup of hot coffee.Stephanie says
We enjoyed the rich, buttery texture of this pound cake. The lemon zest adds just the right amount of flavoring. We ate most of it when it was still warm but it is just as delicious the next day smothered in strawberry jam!Andréa says
Thank you!
