Pound cake is a hard cake not to love. It’s simple and made traditionally with four proportionate ingredients: flour, butter, eggs, and sugar. It’s hard to disappoint and easy to spin—try layering it with your favorite buttercream or jam filling. And made gluten-free using Schär’s Mix C Patisserie flour it’s as perfect (minus the bloating of course). Schär describes it as “a moist and buttery, melt-in-the-mouth sponge marvel” that pairs with your morning coffee or fruit and cream toppings. Plus, it only takes 25 minutes to prep!

You will need:



  1. Allow the ingredients to come to room temperature and preheat the oven to the appropriate temperature as shown below.
  2. Beat the butter until creamy. Add half of the sugar and cream together for approx. 2 minutes until well mixed.
  3. Add the egg yolk, baking powder and milk and whisk them together.
  4. Beat together the egg white with the remaining sugar until peaks are formed and add to the mixture.
  5. Pour the mixture into a greased and floured springform tin and bake in a preheated oven at 180°C/gas mark 4 for approx. 50 minutes.
  6. Top with icing, jam or fresh fruit as desired.

    Tip: To make a chocolate cake, add 2 tbsp. unsweetened cocoa powder to the dough.

Leave a comment

Please note: comments must be approved before they are published