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Moist Vanilla Pound, Loaf Cake

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Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!

Moist Vanilla Pound Cake. Easy Recipe and absolutely wonderful!

 

Moist Vanilla Pound, Loaf Cake. Here’s one of my all-time favorite cake recipes. It’s simply delicious, full of vanilla flavor. The texture is not quite as dense as a regular pound cake, but a little fluffier, and it is lovely and moist.

This moist vanilla pound cake is a great tea time or snack cake, perhaps serve for an afternoon tea party, add a slice to a lunch box, take to a party, or simply enjoy a slice or three with a lovely cup of tea or coffee. This vanilla pound cake is freezer friendly too so if you wanted to eat half right away and freeze half, then it will be perfect!

We’ve got a huge variety of delicious pound cake recipes so be sure to check them out. There’s a flavor for everyone! Once you’ve tried this recipe, I am sure you will make it time and time again. So here’s the recipe, and enjoy our Moist Vanilla Pound, Loaf Cake!

Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!

If you’re thinking of making our Vanilla Pound Cake to give to a friend, why not bake it in one of these disposable baking pans. They’re terrific and so pretty too! You can choose different colors and we think they would make your pound cake look lovely! Festive too!

Ingredients:

The Cake Batter:
3/4 cup or 175 g softened butter
3/4 cup or 175 ml milk
1  cup or 200 g regular sugar
3 eggs (lightly beaten)
1 1/2 teaspoons vanilla extract
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1  tsp baking powder
1/2 tsp salt

Instructions:

1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

3. Start with making the cake batter by creaming the butter and sugar until a pale light color.

Pound Cake Ingredients

 

Pound Cake Ingredients, creaming butter and sugar until pale and fluffy

4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added. Add the Vanilla Extract.

5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.
*** Please do a test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

The photo below shows the vanilla pound cake with a handful of raisins thrown in. Absolutely delicious!

Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!

7. Have a cup of tea!

8. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.
Allow to cool. Store in an airtight container, and there you have our Moist Vanilla Pound, Loaf Cake

Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!

Looking for a good quality, non stick Bundt Pan to make this delicious cake? The cook time will be about 10 minutes less than if you were to bake using a loaf pan. Here’s one we can recommend.

 

This Kitchenaid mixer is what I use for all my cakes and much more such as kneading dough for bread! If you haven’t got one, we can recommend this. I have a red one and a silver one!

We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

 

Moist Vanilla Pound, Loaf Cake

 

If you make cakes as much as we do, it’s worth investing in one of these loaf cake savers. We have the red one! It stops the cake from drying out and looks good enough to go on your countertop too! I also use it when I transport my cakes to parties or when I visit friends. Keeps it in one piece!

 

Here’s a few more pound cake recipes for you to enjoy!

Cherry and Coconut CakeCherry and Coconut Cake is a wonderful soft pound cake bursting with cherries in every bite! The flavor is out of this world!

 

Tiramisu Pound CakeTiramisu Pound Cake, a soft and delicious pound cake with all the flavors of a Tiramisu! It's even got a mascarpone frosting. This will go fast so be sure to make two!

 

Coconut Pound CakeMoist Coconut Pound Loaf Cake

 

Coffee Pecan Pound CakeCoffee Pecan Pound Cake

 

Spiced Pecan Carrot CakeSpiced Pecan Carrot Cake! A delicious spiced cake made from scratch. Fluffy, soft and bursting with the flavors of Fall! Perfect for Thanksgiving, Christmas holidays!  #Cake #Thanksgiving #Christmas #Easter #Fall #Carrotcake #Winter

 

Blueberry Lemon Pound CakeMoist Blueberry Lemon Pound Cake

 

Lemon and Poppy Seed Pound CakeLemon and Poppy Seed Loaf

 

Yield: 10

Moist Vanilla Pound, Loaf Cake

Moist Vanilla Pound, Loaf Cake
Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 175 g or 3/4 cup softened butter
  • 175 ml or 3/4 cup milk
  • 200 g or 1 cups regular sugar
  • 3 eggs, lightly beaten
  • 1 Teaspoons & 1/2 Vanilla Extract
  • 225 g or 1 3/4 cups Plain / All purpose flour, sieved
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon salt

Instructions

  1. Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. S
  2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.
  3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
  4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the Vanilla Extract.
  5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
  6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.
  7. *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
  8. Have a cup of tea!
  9. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.
  10. Allow to cool. Store in an airtight container.

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Category: Cakes
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  4. Want to ask you somehing. When i beat the butter and sugar, should i beat till the sugar dissolves completely? And also.. For how long should i beat the eggs?

    Reply

  6. I love this recipe! I would add more sugar or add lemon to adjust the flavor! Only thing that disappointed me was that the bottom layer came out rubbery, wondering what I did wrong 🙁 I really enjoyed the top portion. It was cooked perfectly and was buttery, light and moist . please help. I would love love love to make It a second time the right way. Seems the egg sank to the bottom and caused the rubbery undercooked texture. When I slice into it you can literally see the difference.

    Reply

  7. Hi there! I made this recipe and love it! My question is how should I adjust the time if I’m using a 9 inch round pan…its only about 2 inches high.

    Also I tried this without parchment paper and it came out a tad drier…how can I prevent this and bake it without the parchment paper?

    Thank you!

    Reply

    • Hi Narissa, glad you enjoy the recipe!
      For a 9 inch shallow pan, I would suggest 25 -30 minutes or so, just check and keep an eye on it. The mix will fit in 2 shallow 9 inch pans.
      If you don’t want to use parchment, I often grease then flour the pan and that does the trick. The parchment does keep the cake moist, so if possible, do use it!
      Hope that helps and have a merry Christmas!

      Reply

  8. I have made this cake alot of times now…. its just perfect … everytime it comes out heavenly. I just have a question…. can i use buttermilk instead of normal milk for additional moisture??

    Reply

    • Hi Neha, so glad you enjoy the recipe!
      You can use buttermilk although I don’t think it will make too much difference as it’s already so soft and yummy!
      Feel free to add it!

      Reply

  10. This cake is the holy grail of sponge cakes . I have baked many sponge cakes in my time tried recipes from Mary Berry , Delia , Nigella to name just a few and believe me I could go on , however, this is now my full stop , my go to recipe it has taken me 30 years to find perfection. I thank you. Do you have a good apple pie recipe and a moist chocolate cake recipe by any chance .

    Reply

    • Hi Millie! Your comments made me smile! So glad you’ve enjoyed the cake. It’s my go to recipe and you can certainly use it as a basic recipe and go from there!
      For the apple pie, I have a Dutch apple pie recipe which I swear by. In fact I made it again last week for my neighbours. It’s so good. The recipe is here https://lovefoodies.com/dutch-apple-pie/
      As for the moist chocolate cake, this is one of mine I make from scratch, you can leave out the Oreos, they’re for decoration and a bit of a crunch on the top. Here’s the recipe https://lovefoodies.com/mint-oreo-chocolate-fudge-cake/ I’ve used a bundt pan in this one but of course you can use round pans or loaf pans etc. Just adjust the bake time to suit. It’s very moist and rich and will hit the spot for all chocoholics!
      Please enjoy!

      Reply

      • Thank you for the response. I made this sponge two days ago but tempted to make it again because I am still shocked how beautiful it turned out plus the first batch has been gobbled. Did you mention you used the aldi beautifully butterfully does it give the cake more flavour? Once again my baking guru, thank you xx

        Reply

  11. This recipe is just ok. I just made it and it does not have the pound cake texture that I was looking for so my hunt is still on for the perfect pound cake recipe. Also, it is a little bland so those who added a little extra flavor probably liked it better. While this cake is good enough to top with whipped cream or ice cream and berries, this is not a do again for me. I am disappointed. I am looking for that pound cake that is so moist, so dense and so flavourful that you could eat it without toppings and totally be happy! I am looking for that grandma pound cake that is not dry at all.

    Reply

  12. made 10/2018 w/orange flavor, excellent pound cake, dense, moist, just as a pound cake should be, will def make again. on another note ~ i cannot understand why there is no “print” feature for recipe, am i missing something? scratching my head!

    Reply

    • Hi Sue, so happy you enjoy the recipe!!
      For the print option, if you scroll down to the bottom of the post you’ll see a recipe card and at the top of that card there’s a print button. This allows you to print the recipe without all the photos etc to save ink and paper. I hope that helps!!

      Reply

      • Ty so much, these make the most wonderful hostess gifts. Made again this morning w/almond extract, glaze and slivered almonds on top, y u m !

        Reply


  13. This cake is amazing I added chocolate and made a swirl loaf I added chocolate chips and pecans on another one and the vanilla one was just so amazing 😉 it was so easy make I do measurements by weight maybe that’s why I got such great results over all this is definitely my new basic vanilla pound cake to go recipe ⭐️⭐️⭐️⭐️⭐️ A got two toddlers cover in smiles over this cheat breakfast 🤭🤗

    Reply

  15. This recipe was really bad. It didn’t rise correctly in the oven and all I could taste was eggs and salt. After trying one slice, I threw it in the trash because it really was that bad. It tasted more like cornbread than cake. Additionally, I am unable to give a star rating to go with my comment because of an apparent glitch on the LoveFoodies website.

    Reply

  16. Hello I was so excited to make this and I did, and did exactly what the recipe said but my loaf didn’t come out right!! Throughout the whole middle of the cake was raw? Or that’s what it looked like? It was like hard but looked raw? And I thought maybe it wasn’t done even though I cooked for the right amount of time, so I put it back in and it was the same? I don’t understand what happened!? I’m usually very good with making deserts 🙁

    Reply


  18. Just now i finished baking this cake for the third time i tried it.it is soooooooooo delicious,soft and tasty😍thannnnnnnnnnnnks a lot for the recepie.i gave the receipie for all my friends after seeing the great result with their own eyes.never succeed in baking cakes before.but thanks to u i prepared it 3 times as breakfast with a glass of milk for my daughters.thank u.
    Wanted to share the picture but here there is no option of attachement😊

    Reply


  19. I love this cake! It is so moist. I only had coconut milk so I made it with coconut milk and coconut extract. It is really, really good!

    Reply

  20. Thank you so much for the recipe,it looks really nice,i am planning to use it to make a birthday cake,will it be a good idea? given that i am planning to decorate it with cake icing,will it hold the decoration?

    Reply

    • Ho Faith, yes certainly! This cake is quite dense and so it will hold the decorations no problem! Please enjoy!

      Reply

  21. Hi, The recipe for the vanilla pound cake is perfect. I never try it before, but I want to make it to my home. Hope so my husband and my kids love it. Can you tell me how much I should be sieved the flour before making this recipe? Thanks in advance for giving me the clarification.

    Reply

  22. First time I baked a pound cake and it turned out perfectly! I was quite surprised as I did not use any mixer, used only my hands and a really strong left arm. I baked it for 1 hour at 350F as indicated and followed everything by the book – except the mixer part. Thanks for this recipe. This is for keeps.

    Reply


  23. The recipe for the vanilla pound cake is perfect— as is the cake! I wouldn’t change a thing! It’s moist, not overly sweet- but it can stand on its own or add berries and a little whipped cream. Refreshing!
    Love the parchment paper idea! It “dresses up” the loaf (if you take it as a gift) and makes it so easy to remove from the pan.

    Reply


  24. This recipe is almost identical to the recipe I usually make. I followed the recipe exactly as it is but when I came to the point of adding the 175 ml of milk I just added a few drops as I was expecting it to turn runny. I believe the recipe does not need that much milk. I used the three eggs and baked in an electric oven at 160 c for an hour. It came out perfect. While still warm I spread some orange marmalade over the top and then covered the top again with a chocolate spread. A lovely moist cake!

    Reply


  25. Baked up beautifully. Did up the oven to 320. I used a glass loaf pan, and it took just over one hour to bake. Everyone liked it. Will make again.

    Reply


  27. Just made this and tried a bit of it,I thought it tasted a bit eggy although it was moist. I would maybe try it again with 2 eggs

    Reply


  29. I have used this recipe several times and love it! I use half almond flavoring and half vanilla. My husband really likes this cake. I also bake in my bundt pan and it turns out perfect.

    Reply

  30. It came out really good. First time i baked at 300 F and was perfect. Very moist and tasty. I have saved this recipe for future baking. Thank you very much. I have an electric oven and was done in 25 minutes.

    Reply

    • Hi Jason, glad you liked the recipe! Are you sure it was done in 25 minutes and maybe you meant 1 hr and 25? That seems VERY quick!!

      Reply

      • haha yes it was done in 25 minutes. My oven is very old and gets hot very fast but works perfectly. Took me a while to get used to it. I did cheese straws in 5 mins, bread 10-12 mins and cake 25 mins. Today am Baking a zebra cake using your same method. Thanks once again. But whoever is reading this, please follow LOVEFOODIES guidelines on baking timings as my oven is an exception lol. Thanks once again.

        Reply

        • Yup! I hear you. Our old oven was 100° hotter than the setting. We were lucky we knew that. We just lowered the temp 100°. Not doing so would give us overcooked exteriors with undercooked interiors Lol

          Reply

    • Hi Patricia, I use a 1 pound load tin. You can use a larger one if that’s what you have but the cool time will be a little less because the cake won’t be as deep.
      Hope that helps!

      Reply

  33. Toooo moist the vanilla pound cake was not successful in my kitchen. It was ooooozing with butter. There was too much butter, too much milk or eggs as well. I won’t make it again. Have baked for many years and just didn’t like the results of this recipe. Also 300F ? That’s odd to me. Gas stove

    Reply

  34. I’ve never baked any kind of cake in a 300F oven. My oven is gas. I have always baked at 350F. The cak is now done using 300F but it too 1 hour and 20 mins. Is there a reason for baking at 300. The cake looks fine Just cooling it now in its loaf pan

    Reply

  35. I have this vanilla pound cake in the oven. It’s been in 1 hour and six min. Not done yet. Looks like it has risen fine. However I have never baked a cake of any kind in a 300F oven. I always go 350F. Mine is a gas oven. Have I got the oven temp wrong?
    M

    Reply

  36. Made this pound cake today for the first time.My husband and I love it.So so moist.I would like to know how many calories one slice has.Thank you for the recipe.This is a keeper.

    Reply

  37. To everyone who is saying this came out wonderfully, please tell me your secret! I followed the recipe exactly and ended up with pale mush swimming in butter. My butter sugar egg mixture didnt break so I dont know what went wrong…

    Reply


    • I don’t know what everyone else’s issues were but mine came out great! Of course I did do a bit tweaks. I felt like 300 degrees was a bit too low for me, I just went off of instinct and bumped it up to 325. I also didn’t keep it on a timer so I don’t know exactly how long it took but I kept it in the oven until the edges were a beautiful brown and tested to see if it was done in the middle and it was great. Maybe the temperature is what is causing you all problems? Like I said I just felt like 300 was too low and maybe that’s the factor

      Reply

  38. Made this for Christmas dessert, topped with dulce de leche, pecans, and chocolate ganache – it was DELICIOUS! I will absolutely make this again and again. Thank you for the recipe!

    Reply

  39. This was so easy and tasted AWESOME. I followed the recipe except for the eggs. I seperated used the yoke then whipped the whites and folded in at the end. It was amazing!!! Add a teaspoon of fresh Lemon juice and almond extract!

    Reply

  40. Great recipe, pound cake came out soft and delicious. I only had it in 160C oven for 45min and also lessened the sugar to 3/4 cup…came out wonderful.

    Reply

  41. 320 F not 300 F. My first came out runny, on 300 F, so I kept it in longer. About a half an hour. At 320 F for an hour, my second come out good.

    Reply

  42. Well just put mine in the oven. I can say it isn’t like other batter or pound cakes.A little running .. Hope it turns out OK

    Reply

  46. Well, i just put this recipe in the oven to cook just now. Lets see how this works out. I tried another different recipe didn’t work for me. I hope this one works out. Let u know my outcome soon.

    Reply

  47. I searched this type of recipe for a long time. This is perfect in muffin molds. My son will have a really good cake in his lunch bag.

    Reply

  49. I read some of the negative comments and I have no clue what they are talking about. The pound cake was delicious. I was always in search of the perfect pound cake, something light and moist. My search has ended. I am going to purchase another loaf pan so that I can make more than one at a time.

    Reply

  52. Great recipe. I am making second one in 2 days to bring to work. Serving it with blueberries,strawberries and really good vanilla ice cream!

    Reply

  53. I followed your directions to the letter, and it did not turn out very well. Did you perhaps mean 3/4 STICK of butter. It just oozes butter and has a weird rubbery texture.

    Reply

  55. Hey, I’m trying to adapt recipes that I find into using Coconut Oil instead of Butter, Stevia instead of Sugar, and a Combo of Coconut/Almond Flour instead of Regular Flour, I’m insulin dependent and I’m on the “Candida Diet”. Any info, advice or suggestions are welcome and much needed.

    Reply

    • This is one awesome recipe for keeps, I make this so often, must’ve already made it more than 15 times, it’s loved by everyone, it’s moist and delicious. I made these for birthdays too, will filling n ftostings.. it’s never failed me.. thanks for sharing this lovely recipe

      Reply

    • Love it! I’m a baker and I use this recipe for cakes and cupcakes, I also tweeted it with using buttermilk or sour cream in the place of milk

      Reply

  59. I made this today and I’m pleased because the loaf cake was soft, moist and delicious. Thank you for sharing this wonderful recipe. I will definitely make this cake again!

    Reply

  60. Tried this recipe with my 3yr old who is allergic to eggs and dairy so we had to modify the recipe by using applesauce instead of eggs, almond milk instead of dairy milk, and earth balance vegan butter instead of dairy butter. Still turned out moist! Thank you!

    Reply

    • Thank you on your ideas to modify this recipe! I too, must modify everything, and I’m a beginner at modifying things so I’m relying on ideas & suggestions from others to be successful at it. I have to make my son a Birthday Cake and I would like to modify just about everything: Coconut Oil for Butter, Stevia for Sugar & Coconut/Almond flour for Regular Flour

      Reply

  61. I made the cake today, but baked it in muffin forms. It is very fluffy and moist, but in my opinion the recepy has to much butter. If you add chocolate or something else, maybe is a good idea to use less sugar. For my taste is sweet. Overall a very good recepy, I am pleased and I will make it again soon 🙂

    Reply

  64. Thank you for the recipe. I just put the cake in the oven but I notice my cake batter was on the thin side. Is it suppose to be a thin batter?

    Reply

  66. Hi! I have been looking for a small pound cake to make because I love cake by my family doesn’t. I also like using cake flour but don’t know if it’s plain or not. Will I still have to add the baking powder and salt if I use cake flour instead?

    Reply

  67. Thanks for this wonderful recipe! I made it yesterday for breakfast and it came out perfect IMHO. I strongly recommend to use Kerrygold butter. I wonder if it would be OK to I use almond extract or lemon extract instead of vanilla…

    Reply

  68. Thanks so much for this recipe! I have been looking for a moist pound cake recipe for ages! And now I have it

    This recipe also works well for cupcakes.

    Reply

    • Thanks Nana, glad you like it! Be sure to check out our other pound cake recipes, we have lots, and they’re all so yummy! Have a lovely week ahead!

      Reply

  69. Hi! Great recipe just one thing. The gr numbers are not always the same as with cups. The weight is different than how much space it takes.

    If the cups are the original meassure, in grams it should be:
    120gr of butter
    180ml of milk
    180gr of sugar
    210gr flour

    Reply

  71. Thanks for the recipe, made it several times.I discovered it over the holiday and my family and friends enjoyed it. The first one came out perfect. The second one, came out a little dense, I had increased the temperature after the timer went off, because it was no where near done. Just made another one today and though it was not done in 65 minutes, I kept the temperature the same and let bake until it was done. Came out perfect.

    Reply

    • Hi Vincent, if you have scales, I would suggest weighing the flour (the measures are there for grammes too). I sifted the flour before weighing, however, when you use cups for measures, they are not very accurate when baking, so where possible, use scales.

      Reply

  75. Great recipe, the only thing i did differently (not intentional) is mixing the other half of the flour with the mixer instead of folding it in …but it turned out great. Thanks

    Reply

  77. Baked mine for 55 minutes at 160 degrees centigrade. It came out moist,fluffy with nice texture. Wish it had more buttery flavour though, but then again I didn’t use a good butter brand. Will definitely try with a better quality butter next time like Lescure or Golden Churn. Thanks for the recipe!

    Reply

  79. So today I baked it and unfortunately even I did all as You wrote the cake did not rise up..the taste was nice, but not sure what I did wrong as I did folow the recipe. Well I did try and next time something else…

    Reply

  80. I made this today and it came out extremely compacted and dense. Nowhere near crumbly. I followed directions to the T.

    Would being at a higher altitude effect the outcome? Please advise.

    Reply

  82. I made this today and it tastes great but didn’t rise and has an awful texture. went exactly by the directions so I dont know what happened.

    Reply

      • I made this tonight ..:my family liked it but , it has more of a cornbread consistency. Followed directions to the T

        Reply

    • Hi Sharon, thanks for writing in and I’m sorry to hear your cake didn’t turn out right. I’ve never had any feedback about the texture being strange, and I’m scratching my head as to why this could have happened. A couple of things which come to mind are that you may have ‘split’ the batter when you added the eggs/milk. This can end up giving you a very grainy texture, almost like a curdled texture. The only other thing I can think of at this time is if the eggs or milk were not fresh. I can’t imagine you would use anything which would be ‘off’ but it is worth mentioning just in case that could be the cause.
      Otherwise, all I can say is for you to try it another time when you are able. It really is a very good recipe and the one I use as a basic recipe for all my pound cakes and then go and add other flavors/ ingredients, so I can say 100% it is a (or should be!) a fail safe recipe.
      Please do come back and let me know if you do try it again.

      Reply

        • Hi Dee, yes, of course you can use a bundt pan. The cook time will be a little less so I would suggest checking around 10 minutes before the stated cook time to see if the cake has cooked through.

          Reply

    • Hi Nikki, I used unsalted in this recipe, but it doesn;t make any noticeable difference so please use what you prefer. It’s a lovely cake so I hope you will really enjoy it too!

      Reply

  84. Hi, can I substitute cake flour for the all purpose flour??? I like to use cake flour in my cake recipes, it makes the cakes moister and fluffier. If I can, can you tell me how much??? Thank you for your respond.

    Reply

    • Hi Diana, yes, you could use cake flour. I haven’t made this recipe using it, but I can’t see any reason why you couldn’t. You don’t need to change the quantity. The recipe as it is will already give you quite a fine crumb and will be fluffy and moist, due to the liquid added, so I would recommend to try using all purpose just this once so you can see for yourself! (It really is a lovely cake!)

      Reply

      • Thank you for your quick respond and I will be trying your way, with all purpose flour. I will let you know how it came out.

        Reply

          • I don’t have a gas stove , I have a reg electric stove so what temp would I bake this at
            It would help if you added things like this to all ur recipes
            Now I can’t bake til I hear from you
            Plz pm me so I can get this in the oven
            Thank You Betty

          • Hi Betty, all the temperatures are in step 1 of the recipe, so for electric, it will be 350F or 160C, depending on which country you live in. Hope that helps!

    • Hi Vasanti, you can reduce the sugar if you wish. The amount in the recipe is not too sweet, but adjust to your taste. Hope that helps!

      Reply

    • Hi Cari, there is enough batter for an 8 or 9 inch deep round baking pan, or 2 shallow ones of the same size. No need to increase the recipe. Hope that helps!

      Reply

    • Hi Tish, Thanks for bringing this to my attention. I have edited it to read correctly now. The sugar quantity should be 1 cup. Please enjoy. It is one of my all time favorite cakes!

      Reply
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