STREAMING NOW: Simply Nigella

Summer Pound Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This delicious summer desert tastes great with other summer fruits or berries, depending what you have on hand. This is very good plain dusted with sugar or served with vanilla ice cream. Recipe source: Bon Appetit (July 1986)”
1hr 40mins
1 cake

Ingredients Nutrition


  1. Spray a bundt pan with cooking spray and dust with flour.
  2. Set aside.
  3. Preheat oven to 300- degrees F.
  4. Using a food processor and the steel knife, blend eggs and sugar for one minute or until smooth and thick.
  5. Scrape down sides of work bowl.
  6. Add butter pieces and juice through food tube, blend for 1 minute.
  7. Scrape down sides of work bowl.
  8. Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend using 2 on/off turns.
  9. Toss fruit with remaining flour in a large bowl.
  10. Fold batter into fruit mixture.
  11. Pour into prepared pan, spreading evenly.
  12. Bake for 1 hour 25 minutes or cake tests done with toothpick.
  13. Cool in pan for 5 minutes before inverting and cooling completly.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a