Giant Pound Cake Recipe


Servings 8
Time Needed Prep
Ingredients 6
Difficulty Easy

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  • 1.5 cups Softened Butter
  • 2.75 cups Sugar
  • 5 Eggs
  • 1 tsp Vanilla Extract
  • 3 cups Self Raising Flour
  • 1 cup Evaporated Milk

Nutrition Information

Qty per
92g serve
Qty per
Energy 250.2796875kcalcal 273.5110306673kcalcal
Protein 9.29875gg 10.161874188922gg
Fat (total) 6.14625gg 6.7167543200601gg
 - saturated 2.65875gg 2.905539239123gg
Carbohydrate 37.08625gg 40.528652414453gg
 - sugars 2.0065625gg 2.1928146984496gg
Dietary Fibre 1.2675gg 1.3851512874804gg
Sodium 631.065mgmg 689.64141793593mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This classic Giant Pound Cake recipe is always reliable and goes well with coffee or hot chocolate when eaten plain. It is also a good starting point for pastry chefs to put in some flavour variations. Eat it alone or whip up some flavoured buttercream icing on top of it.





  1. Get a stand mixer and put in the softened butter, sugar, eggs and vanilla extract. Mix it on low for about 30 seconds and then turn it to medium-high and beat it for about 3-5 minutes.

  2. While mixing, add the self-raising flour and evaporated milk little by little.

  3. Get a large baking tin, grease it and put the mixture in.

  4. Preheat your oven to about 180 degrees Celsius or 350 degrees Fahrenheit. Cook it for about an hour or so. Make sure to check it if it's cooked already.

  5. Once done, take it out and leave it to cool for about 20-30 minutes before taking it out of the baking tin.

  6. Then let it completely set for about 45 minutes to an hour.

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