EASY SELF RISING FLOUR POUND CAKE (2024)

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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.

Tools Used In this traditional pound cake recipe

Ingredients in this perfect pound cake recipe

self rising flour
sugar
butter
vanilla
eggs
milk

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?

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

Strawberries
Raspberries
Blueberries
Blackberries
Peaches
Any Flavor of Fruit Jam
Nutella (yes, how delicious and evil is that)
Chocolate Sauce
Caramel sauce
Ice cream
Whipped cream

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.

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

Quick And Easy Confectioners Sugar Pound Cake
Classic Buttermilk Pound Cake
Peachy, Easy Sour Cream Peach Cake
Easiest Ever Apple Pecan Cake
Just So Simple Almond Pound Cake
Elvis Presley’s Favorite Cake (Heavy Cream Pound Cake)

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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 minutes

Cook Time 50 minutes minutes

Cooling Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 18 slices

Equipment

Bundt Pan 10 to 15 cup pan
Hand or Stand Mixer
Spatula
Sifter
Dry Measuring Cups
Liquid Measuring Cups

Ingredients

3¼ cups plus 2 TBS self rising flour
1½ 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

Liz

Hi, I'm Liz. I enjoy baking simple, down home, tried and true recipes, mostly from church and regional cookbooks, and sharing them with you.