London pound cake is a dense, rich, and buttery cake that is traditionally made with equal parts flour, sugar, butter, and eggs.

It is often flavored with vanilla extract, but other flavors, such as lemon, almond, or orange, can also be added.


1 pound (450g) unsalted butter, 1 pound (450g) granulated sugar, 1 pound (450g) all-purpose flour, sifted, 1 pound (450g) large eggs, 1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour to the wet ingredients, mixing until just combined.

Pour the batter into the prepared baking dish and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before serving.


For a richer flavor, use whole milk instead of 2% milk in the batter. If you want a moister cake, add an extra egg or 1/4 cup of milk to the batter.

You can also add other flavors to the cake, such as lemon zest, almond extract, or orange extract.

To make a chocolate London pound cake, substitute cocoa powder for 1/4 cup of the flour. To make a lemon London pound cake, add the zest of 1 lemon to the batter.

London pound cake can also be used to make a variety of desserts, such as trifles, parfaits, and cake pops.