Pound Cake With Self Rising Flour

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Deliciously easy vanilla pound cake recipe made with self rising flour.

If you love a scrumptious, traditional old fashioned pound cake you’ll love this and my vanilla buttermilk pound cake.

Traditional Pound Cake With Self Rising Flour

Tools Used In this traditional pound cake recipe

Ingredients in this perfect pound cake recipe

Easy Self Rising Flour Pound Cake

Traditional Pound Cake With Self Rising Flour

This is truly an old fashioned, traditional vanilla pound cake that is made with self rising flour.

Most of the pound cakes I make contain at least a 1/2 teaspoon of a leavening ingredient (usually baking powder). So, I’m just used to adding a little baking powder and salt in with my flour. But, there’s no place for it in this cake.

It was actually nice not to think “gee did I add that baking powder?” after I put the self rising flour pound cake in the oven. Can I get an amen to that?

Classic Pound Cake With Self Rising Flour

The Perfect Pound Cake For Toppings

This self rising flour pound cake is yummy naked (no toppings). However, because it’s made with 3/4’s cup of butter and 6 eggs, it’s not as dense as most pound cakes,

Not being as dense allows it to soak in toppings and their flavors well. Therefore, this is the perfect pound cake for all those delicious toppings.

I can just imagine this self rising flour pound cake as the star feature at a summer dessert party surrounded by all sorts of delicious toppings.

Perfect Pound Cake Toppings

Old Fashioned Pound Cake With Self Rising Flour

What Is Self Rising Flour

According to this post from Bob’s Red Mill, self rising flour is all purpose flour, baking powder and fine salt. You will get a rise out of self rising flour, because the leavening agent, baking powder, is mixed in evenly throughout the flour.

How To Store A Pound Cake

A pound cake can be stored up to a week at room temperature. To do this wrap it in plastic wrap and place in an air tight container or a Ziploc bag.

Pound cakes freeze extremely well, so you can bake them ahead of time and also freeze the leftovers. To freeze pound cake wrap the cake in plastic wrap and aluminum foil and store from 4 to 6 months.

Simple Self Rising Flour Pound Cake

Why Bake Self Rising Flour Pound Cake?

This cake is such as easy bake. Really, just mix the 6 simple ingredients, bake and eat. Plus, it is a lovely traditional cake that is delicious served by itself or with toppings. You just can’t go wrong with this cake.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Simple And Easy Cake Recipes

Easy Self Rising Flour Pound Cake
Print Jump to Recipe Pin Recipe

EASY SELF RISING FLOUR POUND CAKE

Easy vanilla pound cake recipe made with self rising flour.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword easy, pound cake, self rising flour, self rising flour pound cake
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings 18 slices
Calories 215kcal
Cost $3

Equipment

Ingredients

  • 3¼ cups plus 2 TBS self rising flour
  • cups sugar
  • ¾ cups butter
  • 2 – 3 tsp vanilla
  • 6 Eggs
  • 1 cup plus 2 TBS milk

Instructions

  • Preheat oven to 350°
  • Grease and flour bundt pan.
  • Sift flour and set aside.
  • Cream butter and sugar well.
  • Add eggs one at a time, beating until egg is just incorporated before adding the next egg.
  • Add flour and mix until just incorpated.
  • Add half the milk and mix until incorporated.
  • Add the other half of the milk and mix until incorporated.
  • Bake at 350° for 50 minutes to 1 hour or until a sharp knife comes out clean with no batter.
  • Let cool 10 to 12 minutes and invert.

Notes

This cake cooked fast for me.  Take a look at it after it’s been in the over for 45 minutes.

Nutrition

Calories: 215kcal

23 Comments

  1. Mariaroza Oppetman says:

    5 stars
    Really enjoyed how easy this cake is to make. I reduced the sugar by a quarter cup. I couldn’t see where to add the vanilla essence so I added it when I added the milk.

    1. Thanks so much for your kind comment. I also loved how easy this cake was to make. Plus, it’s a tasty cake. I might have neglected to say when to add the vanilla. Good thought on adding with with the milk. Thanks again.

      1. Hello Ms . Liz I’m Monique I am going to bake this delicious cake maybe this weekend or next weekend I really love baking can’t wait to bake this yummy pound cake. Thanks for sharing

        1. Hi, thanks for your sweet comment. Please let me know how this cake turns out for you. Would love to know.

          1. 5 stars
            Can you add oil to this recipe also with the butter

          2. Wow, good question. For a pound cake, this does has a low amount of fat, so I think you could add some. I would start off by adding just 1/4 to 1/2 cup oil and see how the pound cake comes out. Please let me know how it turns out. Thanks for your question.

      2. Rosalind Dickey-Bolden says:

        Hello Liz…can I add buttermilk instead milk

        1. Great question. After reading up on it, I think you can. You will want to add a 1/2 teaspoon of baking soda to neutralize the acidity of the buttermilk though. Thanks for question.

      3. Jody Hagedorn says:

        I really want to make this but why does it have literally half the amount of sugar of all other pound cake recipes? Could this be why it cooks so fast? Help please.

        1. Great point. I have never really noticed it has 1/2 the sugar of most pound cakes. I promise you this self rising flour pound cake is still really good. Why don’t you add another 1/2 cup or 1 cup sugar? Thanks for your comment.

  2. I sure will Ms . Liz at least I won’t have worry about if I added baking soda or baking powder or salt to the flour . Self Rising flour already has all of that already in it .

    Thanks , MoniqueW
    P. S you are very welcome Ms . Liz?

  3. 5 stars
    Can anyone tell me how many total carbohydrates would be in this cake please? I made this cake it turned out very well but my grandson is a diabetic so we need to keep track of his total carbs. Thank you

    1. I am so sorry I can’t. I track the calories, but not the carbs. Thanks for your question.

  4. Candy girl says:

    Can I add sour cream or cream cheese to this recipe?

    1. I think that would be fine. However, you will need to remove the milk and add 8 ounces of sour cream or 8 ounces of cream cheese. Great question and good idea. Thanks

  5. Doris Monroe says:

    How would buttermilk affect this recipe?

    1. I think you will be fine using buttermilk. The texture could be a little different than with regular milk. Please let me know if you used buttermilk. Would love to know how it turned out. This is a really good cake.

  6. Can I add different flavors to this cake like lemon vanilla butter rum coconut

    1. Of my goodness, yes, yes yes. This self rising pound cake would taste amazing with any of the flavors you suggested. Thanks for the question.

  7. James Simmons says:

    5 stars
    I made this cake today. It’s beautiful. I sifted my flour to make the measurement exact. Because I sifted it, I added 1/4 cup. It’s so moist and tastes amazing. I served it with a mixed berry compote and whipping cream. Of course, this is definitely a “cheat day” cake, and trust me, it was worth it! This will be my go-to recipe. Thanks for sharing!

    1. Thanks for the sweet comment. I am so glad this cake was such a huge success for you. This is a deliciously simple pound cake recipe and a great go-to-cake recipe.

  8. Hi
    Am I able to make this recipe in a 9×13 rectangle pan instead a Bundt cake pan?

    1. Of course you can. I’ve made pound cakes as cupcakes and layer cakes. I probably want take as long to cook in a 9×13. This will be really delicious. Please let me know how it turns out.

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