Mary Berry’s Pound Cake is a timeless classic, celebrated for its simplicity and rich, buttery flavor. Known for her easy-to-follow recipes, Mary Berry has made a name for herself by revamping traditional British desserts to fit into the modern kitchen. Her Pound Cake is no exception. With a tender, moist crumb and a perfectly balanced sweetness, it’s the kind of cake that feels homemade but still sophisticated enough to serve at any gathering.
Pound cake, as a style, derives its name from a traditional recipe that was made using equal weights of four ingredients: butter, sugar, eggs, and flour. However, Mary Berry’s recipe maintains this tradition while subtly modernizing it with a few small tweaks to enhance texture and flavor. The result is a cake that’s light, airy, and incredibly moist, making it perfect for an afternoon tea, a birthday party, or just a cozy dessert for any time of day.
What sets Mary Berry’s version apart is her attention to detail. She emphasizes the importance of technique, like creaming the butter and sugar until they’re light and fluffy, ensuring a delicate texture that gives the cake its signature melt-in-your-mouth quality. The cake doesn’t need frosting or excessive decoration to make an impact-it’s perfect in its simplicity.
Mary Berry’s Pound Cake Recipe
Ingredients Needed
To make Mary Berry’s Pound Cake, you’ll need a few basic ingredients that you probably already have in your kitchen. Here’s the full list:
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Butter (unsalted) – 225g (about 1 cup)
- The butter gives the cake its richness and contributes to the soft, moist texture. Unsalted butter is preferred so you can control the salt content.
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Caster Sugar – 225g (about 1 cup)
- Caster sugar is finely ground, which helps it dissolve more easily when creaming with the butter, contributing to a smooth batter.
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Eggs – 4 large
- Eggs help bind the ingredients and provide moisture. Mary Berry uses large eggs in her recipe, which will ensure the cake rises properly and has a fluffy texture.
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Self-Raising Flour – 225g (about 1 ¾ cups)
- The self-raising flour is key to creating a light and airy cake. It already contains baking powder, which means you won’t need to add any additional leavening agents. This simplifies the recipe while still yielding a beautifully risen cake.
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Vanilla Extract – 1 tsp
- For added flavor, vanilla extract provides a lovely warmth that complements the buttery taste of the cake.
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Milk – 2-3 tablespoons
- The milk helps to loosen the batter, making it smooth and easier to pour into the tin. It also contributes to the moistness of the cake.
Equipment Needed
Making Mary Berry’s Pound Cake requires only basic equipment that most home bakers will have on hand. Here’s a list of what you’ll need:
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Mixing Bowl
- You’ll need a large mixing bowl to combine the butter, sugar, eggs, and flour. A glass or metal bowl works best, as these help retain the temperature and consistency of the ingredients.
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Electric Hand Mixer Or Stand Mixer
- An electric hand mixer is essential to cream the butter and sugar to the right consistency. If you have a stand mixer, that works too, but it’s not a necessity if you don’t.
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Measuring Cups And Spoons
- Accurate measurements are crucial when baking. Ensure you have a set of measuring cups and spoons to get the exact quantities of butter, sugar, and flour.
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Sift Or Flour Sifter
- For best results, sift your self-raising flour before incorporating it into the batter. This ensures there are no lumps and that the flour is evenly distributed.
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Baking Tin (8-inch Round Or 9-inch Loaf Pan)
- You’ll need a good-quality baking tin for the cake to rise evenly. An 8-inch round or 9-inch loaf tin is ideal for this recipe.
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Cooling Rack
- Once baked, place the cake on a cooling rack to let it cool completely and prevent it from becoming soggy.
Instructions To Make Mary Berry’s Pound Cake
Making Mary Berry’s Pound Cake is straightforward, and although it requires a few simple steps, following them carefully will give you a moist and delicious cake. Here’s a detailed guide:
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Preheat the Oven
Start by preheating your oven to 160°C (140°C fan) / 325°F / Gas mark 3. This ensures the oven is at the correct temperature by the time you’re ready to bake.
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Prepare the Cake Tin
Grease and line your cake tin with parchment paper. This will prevent the cake from sticking and make it easier to remove after baking.
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Cream the Butter and Sugar
In your mixing bowl, beat together the butter and caster sugar using an electric mixer on medium speed until the mixture is light and fluffy. This process usually takes about 4-5 minutes. The goal is to incorporate air into the mixture to create a light texture for the cake.
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Add the Eggs
Beat the eggs one at a time into the creamed butter and sugar mixture. If the mixture begins to curdle, add a spoonful of the flour to help stabilize it. Ensure the eggs are fully incorporated before adding the next one.
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Incorporate the Flour
Sift the self-raising flour into the mixture in batches. Gently fold it in using a spatula or wooden spoon to avoid knocking the air out of the batter. You want to retain as much fluffiness as possible.
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Add the Vanilla and Milk
Stir in the vanilla extract for flavor. Then, add the milk one tablespoon at a time, mixing gently until the batter reaches a smooth consistency. The batter should be soft but not runny.
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Pour into the Tin
Spoon the batter into your prepared cake tin and spread it out evenly with a spatula. Give the tin a gentle tap on the counter to remove any air bubbles.
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Bake the Cake
Bake in the preheated oven for about 50-60 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean. The exact baking time will depend on your oven and the size of your tin.
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Cool and Serve
Once baked, allow the cake to cool in the tin for about 10 minutes before transferring it to a cooling rack to cool completely. Once cooled, slice and serve!
Tips And Tricks
- Room Temperature Ingredients: Always use room-temperature butter and eggs when baking. Cold ingredients can cause the batter to seize up and create a dense texture.
- Don’t Overmix: When incorporating the flour, avoid overmixing the batter. This can lead to a dense and tough cake. Fold the ingredients together gently.
- Check for Doneness: Every oven is different, so check the cake for doneness by inserting a skewer or toothpick into the center of the cake. If it comes out clean, it’s done. If not, leave it in for another 5 minutes and check again.
- Flavor Variations: For a twist on the classic flavor, consider adding a zest of lemon or a handful of dried fruit to the batter before baking.
Mary Berry’s Pound Cake is a delightful and simple recipe that captures the essence of traditional British baking. With its soft, buttery crumb and gentle sweetness, it stands as a perfect dessert for any occasion. While the ingredients and equipment are basic, the technique and attention to detail are what elevate this cake to a truly exceptional level. Whether you’re a beginner or a seasoned baker, following Mary Berry’s approach will guarantee a cake that’s sure to impress. It’s one of those timeless recipes that will never go out of style, and once you’ve tried it, it’ll likely become a staple in your baking repertoire.
Easy Recipe Variations For Mary Berry’s Pound Cake
Mary Berry’s classic pound cake recipe is already a crowd-pleaser with its tender crumb, golden crust, and rich buttery flavor. But like any great recipe, it serves as an excellent foundation for creative twists and variations that can suit different tastes or add a bit of flair to the traditional version. Here are some easy recipe variations you can experiment with, each offering a unique spin on the classic pound cake:
1. Lemon Pound Cake
To give Mary Berry’s pound cake a refreshing citrus twist, you can easily add lemon zest and a bit of fresh lemon juice to the batter. The zest provides a fragrant, zesty punch that complements the rich butteriness of the cake, while the juice adds a subtle tartness. To further elevate the lemon flavor, drizzle a lemon glaze over the finished cake made from powdered sugar, lemon juice, and a dash of water.
2. Vanilla And Almond Pound Cake
While Mary Berry’s recipe typically calls for vanilla, you can bump up the flavor with a hint of almond extract. Almond extract pairs wonderfully with vanilla, creating a nuanced, slightly nutty flavor that enhances the cake’s sweetness. You can use about half a teaspoon of almond extract in addition to the usual vanilla, or experiment by swapping a portion of the vanilla for almond extract entirely. For an even more decadent touch, you could add sliced almonds on top of the cake before baking for a crisp, nutty finish.
3. Chocolate Marble Pound Cake
For chocolate lovers, transforming Mary Berry’s pound cake into a chocolate marble cake is a simple yet decadent modification. Start by separating the batter into two portions. In one, fold in some melted dark chocolate or cocoa powder to create a rich, chocolatey layer. Then, alternately spoon the vanilla and chocolate batters into the pan, and swirl them together with a knife to create a marbled effect. The result is a beautifully swirled pound cake that delivers the best of both worlds-a classic vanilla and a luscious chocolate layer.
4. Berry Pound Cake
Fresh berries, such as raspberries, blueberries, or strawberries, can also be incorporated into Mary Berry’s pound cake recipe. Gently fold the berries into the batter just before pouring it into the cake pan. This variation brings a burst of fruity flavor to the cake and makes it even more moist. You can also add a berry compote on top once the cake has cooled, creating a perfect balance between the sweetness of the cake and the tartness of the berries. This variation is ideal for spring or summer gatherings.
5. Spiced Pound Cake
If you’re in the mood for something warm and cozy, try adding a mix of spices to the cake batter. Cinnamon, nutmeg, and cloves all complement the buttery richness of the pound cake and provide a comforting, seasonal flavor. These spices can be added in small amounts to keep the flavor profile balanced, or you can go full spice with a larger blend if you prefer a stronger spice kick. Spiced pound cake is perfect for colder months or festive occasions like Christmas.
6. Coconut Pound Cake
For those who love tropical flavors, coconut is a great addition. You can add desiccated coconut to the batter for texture, or for a richer coconut flavor, try adding coconut milk in place of a portion of the cream. You could even frost the finished cake with coconut cream frosting or sprinkle toasted coconut flakes on top to add extra texture and flavor. Coconut pound cake is a delightful way to infuse your baking with the sweet, fragrant taste of the tropics.
Storing Leftovers
If you find yourself with leftover Mary Berry’s pound cake (which, let’s be honest, rarely happens), it’s essential to store it properly to maintain its fresh, moist texture. Proper storage ensures that the cake stays delicious for several days, or even longer.
1. Room Temperature Storage
For short-term storage, Mary Berry’s pound cake can be kept at room temperature for up to 3 days. Simply wrap the cake in plastic wrap or place it in an airtight container to prevent it from drying out. It’s best to keep the cake in a cool, dry place away from direct sunlight, as heat and moisture can cause it to spoil quickly.
2. Refrigeration
If you need to store the cake for a longer period (up to a week), refrigeration is your best option. While refrigeration can slightly alter the texture, it will extend the shelf life of your cake. Wrap the pound cake in plastic wrap and then place it inside an airtight container to keep it as fresh as possible. You can also refrigerate individual slices, making it easier to enjoy a quick snack whenever you’re craving a bite.
3. Freezing
Mary Berry’s pound cake freezes exceptionally well, making it a great option for long-term storage. Slice the cake into individual portions or leave it whole, depending on your preference. Wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag or container. When you’re ready to enjoy it, simply defrost the cake at room temperature or microwave individual slices for a quick thaw. The cake will retain most of its flavor and texture once it’s thawed, though the crust may lose a bit of its original crispness.
What To Eat With Mary Berry’s Pound Cake?
Mary Berry’s pound cake is already a treat on its own, but there are numerous ways to elevate the experience with accompaniments that add flavor, texture, or even a bit of indulgence. Here are a few delicious ideas for what to serve alongside or on top of your pound cake:
1. Fresh Fruit
Fresh fruit is an ideal companion for pound cake, as its natural sweetness complements the rich, buttery texture of the cake. Think berries-strawberries, raspberries, and blueberries-or even thinly sliced peaches or nectarines. A light fruit compote, made by simmering fruits with a bit of sugar and lemon juice, can be poured over the cake to give it a more vibrant and juicy finish.
2. Whipped Cream
A dollop of freshly whipped cream is a simple yet luxurious addition to a slice of Mary Berry’s pound cake. You can make plain whipped cream or infuse it with flavors like vanilla or a bit of orange zest for extra flair. A sprinkle of powdered sugar over the whipped cream is a nice touch, too.
3. Custard Or Cream
For an indulgent treat, serve your pound cake with a rich custard or clotted cream. Custard can be served warm or cold, providing a velvety contrast to the cake’s crumbly texture. Clotted cream, on the other hand, offers a more decadent, slightly tangy accompaniment that’s perfect for tea-time.
4. Chocolate Sauce
If you want to add a touch of indulgence, drizzle some homemade or store-bought chocolate sauce over the pound cake. A warm, smooth chocolate sauce contrasts beautifully with the dense crumb of the cake, turning it into a luxurious dessert.
5. Ice Cream
Mary Berry’s pound cake is excellent when paired with ice cream. Vanilla, caramel, or even a tangy citrus sorbet can be fantastic choices. The creaminess of the ice cream blends perfectly with the cake’s buttery texture, offering a rich dessert experience that’s both comforting and satisfying.
6. Tea Or Coffee
Lastly, no matter the toppings or variations, a slice of pound cake is never complete without a cup of tea or coffee. Whether you prefer a strong black tea, a fragrant Earl Grey, or a rich espresso, the warmth of the drink will complement the cake’s sweetness and texture, creating a perfect afternoon snack or dessert.
Conclusion
Mary Berry’s pound cake stands as a timeless dessert that’s versatile, approachable, and capable of bringing comfort to any occasion. Whether you’re baking it for a simple family gathering or a more elaborate event, the variations you can make to the recipe add layers of creativity to this classic. From infusing it with citrus zest or rich spices to pairing it with fresh fruit or whipped cream, there are endless ways to personalize and enjoy this delicious treat.
Storing it properly ensures that you can savor it for days, and knowing what to pair it with-whether it’s a dollop of custard or a cup of tea-only elevates the experience. The beauty of Mary Berry’s pound cake lies in its adaptability, and the joy it brings to each slice is truly timeless. So, next time you make this cake, don’t hesitate to explore new variations, share it with loved ones, and relish in the delightful simplicity of one of the most beloved bakes in the world.
FAQs
What Makes Mary Berry’s Pound Cake Recipe Different From Other Pound Cake Recipes?
Mary Berry’s pound cake recipe stands out due to its balanced texture and flavor. She uses a combination of butter, sugar, eggs, and flour, with a touch of vanilla extract for an aromatic taste. One key aspect is her method of creaming the butter and sugar, which ensures a light, fluffy batter. Additionally, Mary Berry often recommends adding a small amount of milk to the mixture, which contributes to a moist crumb.
Can I Use A Different Type Of Flour In Mary Berry’s Pound Cake Recipe?
For the best results, Mary Berry’s pound cake recipe calls for plain (all-purpose) flour, which provides the right balance of structure and tenderness. While you can experiment with other types of flour, such as self-raising flour, it may alter the cake’s texture and height due to the different leavening agents. If you prefer a gluten-free option, there are specific gluten-free flours designed for baking that you could try, but this may affect the overall result, so adjustments may be necessary.
How Can I Ensure Mary Berry’s Pound Cake Recipe Rises Properly In The Oven?
To ensure that Mary Berry’s pound cake rises properly, it’s essential to follow a few key tips. First, make sure that the butter and sugar are creamed together thoroughly to create air pockets in the batter, which helps it rise. Second, sift your flour to prevent any lumps and ensure an even texture. Lastly, make sure your oven is preheated to the correct temperature, typically around 160°C (325°F), and avoid opening the oven door during the first 20 minutes of baking to maintain a stable temperature.
