Pound cake is one of the easiest baked goods to make, and it’s a classic for a reason! It’s simplicity is what makes it so appealing. It’s the perfect base for piling fresh berries on top of, or just right with a cuppa tea on a cold afternoon. Get your aprons on, because this incredibly simple pound cake recipe will likely become a staple in your kitchen, as it is in mine. Let’s bake!

Watch me and my children whip up this cake in time for tea!

Work from the printed recipe, I can email it right to you!

Classic Pound Cake Recipe, perfect for baking with kids. This cake is just right for breakfast, brunch or teatime! Its also an Easter Baking Classic. Super easy, no fail recipe!

Ingredients you will need:

1 cup (2 sticks) butter

1 cup sugar

4 eggs

2 cups all purpose flour

Pinch of salt

1 tsp. vanilla

Optional: lemon zest or lemon essential oil

Tips for baking with kids:

Baking with my kids is really fun, but there are always few things I consider to avoid the festivities turning into mayhem. First, I make sure we have all the ingredients before sounding the “we’re baking” alarm!

My bigger kids can get things down from a cupboard, but when I am baking with my toddlers I take time to gather up and set out all the ingredients and supplies, like bowls, mixing spoons, and the pan. Then I don’t have to walk away from the “helpers” and leave room for a potential disaster (or, let’s be honest, a fight over who gets to stir the batter!)

If I’m working with the smaller kids, I will often pre-measure some of more messy ingredients like the flour and sugar, but still let them measure the smaller things like salt and vanilla. That way they don’t get frustrated and it keeps the pace moving.

My older kids can read the directions and know how to measure, so they need much less help. But of course I put them to work “teaching” the littler kids how to mix and measure as well! They LOVE taking on the role of teacher!

I chat through each step of the process and give a really quick explanation of why that ingredient is important! This isn’t a science lesson for us, because the purpose of it is to have fun. But it is AMAZING how much information they will retain when they are getting their hands and brains engaged with the info!

Last, I don’t worry about messes. I do ask them to help me put the dishes away and wipe up afterwards, but I know it’s messy and that’s just ok. It’s worth it.

And of course, if they wish to, I let them serve me the goodies they have made. They love this part, and they are so proud of their creations and being able to serve them to mom and dad. I let them make crooked cuts and be proud of their work!

Instructions:

Your butter should be soft, at room temperature. In a big mixing bowl, use a whisk to cream the butter and sugar together until they are fluffy. Add eggs (at room temperature) one at a time, beating well between each egg. Add in the salt and vanilla, and beat well. (If you’d like to add a lemon flavor to your cake, you can use a teaspoon of lemons zest, or 2-3 drops of lemon essential oil, more or less depending on how lemony you like your cake!) Then add in the sifted flour, and mix with a wooden spoon until smooth, but don’t over mix. If you don’t have a flour sifter, that’s ok, just sprinkle it in to fluff it up a bit!

Bake in a loaf pan that has been buttered and floured. If you don’t have a loaf pan, a pie plate will do! Bake at 350° for about 50 minutes, until it is just done and a knife comes out clean. (You will need less time if you use a pan where the batter is spread out more) Don’t over bake, or the cake will be to dry. Enjoy with jam, berries, whipped cream, or just more butter!