Six Egg Cake

Six Egg Cake


101 people made this

This is my very favourite plain or pound cake. It stays moist and rises very high when baking. Ice if desired.

Diane Dippolito

Serves: 12 

  • 375g butter
  • 6 eggs
  • 3 cups (375g) plain flour
  • 2 1/2 cups (500g) white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla essence
  • 3/4 cup (190ml) milk

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Grease and flour a ring tin. Do not preheat oven.
  2. In a medium bowl, mix flour, baking powder and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
  4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into ring tin.
  5. Place cake into cold oven, set the temperature to 180 degrees C and bake for 60 to 90 minutes, or until skewer inserted into centre of cake comes out clean.
  6. Top with icing sugar or glaze.

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