a white plate with two slices of pound cake topped with whipped cream and fresh sliced strawberries
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Grain to Cake: Delicious Pound Cake With Fresh Milled Flour

This Pound Cake made with Fresh Milled Flour is amazingly delicious! Pound cake is a classic dessert that has been enjoyed for generations. This simple, yet decadent cake is a versatile treat that can be enjoyed with a cup of tea, as a dessert after a meal, or as a quick and easy snack. So, one way to make this classic dessert even better is by using freshly milled flour. Finally, I will share my recipe for a delightful pound cake made with fresh milled flour.

a white plate with two slices of pound cake topped with whipped cream and fresh sliced strawberries
Today, we topped our Pound cake with fresh sliced strawberries, and whipped cream.

Using Fresh Milled Flour For This Pound Cake Recipe

Why Use Freshly Milled Flour? Using freshly milled flour in your baking can have a significant impact on the taste, texture, and nutritional value of your baked goods. When flour is milled fresh, the vitamin E, and other nutrients in the grain start to break down. This breakdown can result in a loss nutritional value. However, by using freshly milled flour, you can ensure that your baked goods are as nutritious and flavorful as possible. So, in this recipe, I used a mix of home ground Soft White Wheat (for the softness), and a little Kamut/Khorasan Wheat (for that golden color, and buttery taste.)

butter, eggs, milk, flour next to un baked caked batter
Firstly, I had to get some ingredients out to get to room temperature. Then, I used them to make a wonderful pound cake! Quick Hack if you forget to get your ingredients out to warm up Short Video HERE.

Ingredients To Make This Pound Cake With Fresh Milled Flour

  • 2 cups of freshly milled flour 240g (I used about 1 cup soft white berries(180g), and 1/4 cup Kamut berries(60g).)
  • 1 cup sugar 198g
  • 1 cup softened butter 227g (2 sticks)
  • 4 large eggs, at room temperature
  • 1/2 cup of whole milk 113g, at room temperature
  • 1 tsp vinegar (stir into milk to make a buttermilk substitute)
  • 1 teaspoon of vanilla extract
  • 1&1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
hand spooning fresh sliced strawberries out of a metal bowl
Everything is better with fresh sliced strawberries, yum!

Instructions To Make This Pound Cake With Fresh Milled Flour

  1. Firstly, Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. (I actually used a 8×4 bread pan successfully, so you could use either or.)
  2. Then, in a medium bowl, whisk together the freshly milled flour, baking powder, and salt.
  3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
  4. Then, add the eggs one at a time, mixing well after each addition.
  5. In a small bowl, add milk and vinegar, then stir in the vanilla extract.
  6. Alternately, add the wet and dry ingredients to the butter, sugar, egg mixture. Start and end with the flour mixture. Also, make sure to stir/mix slowly to combine after each addition.
  7. Then, pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean of batter (it can be a bit moist, that is fine.)
  9. After baking, remove the cake from the oven, then loosen the edges to make sure nothing sticks.
  10. Let the pound cake cool in the pan for 5- 10 minutes before transferring it to a wire rack to cool completely.
  11. You can also sift powdered sugar on top, or slice and serve with fresh berries and whipped cream, or eat it plain.
  12. To Store: wrap in plastic wrap to lock in the moisture and let the flavors marry. So, often times pound cake flavor is better the next day!
a whole fresh milled flour pound cake just baked next to a sliced pound cake
Look at this beautiful golden pound cake made with home ground soft white wheat and Kamut.

How To Serve

To Conclude, Using freshly milled flour can add a new dimension of flavor and nutrition to your baking. So, this pound cake recipe is a great way to experiment with freshly milled flour and see how it can enhance your baked goods. Whether you enjoy this pound cake on its own, or with a dollop of whipped cream and some fresh berries, we hope you love it as much as we do! We like to enjoy it like strawberry shortcake!

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How To Make Pound Cake With Fresh Milled Flour Video

YouTube player
So, here is my Pound Cake Recipe Made With Fresh Milled Flour video. *NOTE- I say 4 sticks of butter in the video, but I really mean 2 Sticks (1 cup).
a white plate with two slices of pound cake topped with whipped cream and fresh sliced strawberries

Pound Cake with Fresh Milled Flour

This Pound Cake made From Fresh Milled Flour is amazingly delicious! Pound cake is a classic dessert that has been enjoyed for generations. This simple, yet decadent cake is a versatile treat that can be enjoyed with a cup of tea, as a dessert after a meal, or as a quick and easy snack. One way to make this classic dessert even better is by using freshly milled flour. I will share my recipe for a delightful pound cake made with fresh milled flour.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Side Dish
Cuisine American
Servings 10 slices

Equipment

  • 1 bread pan

Ingredients
  

  • 2 cups Fresh milled flour 240g I used about 1 cup soft white berries(180g, and 1/4 cup Kamut berries(60g).)
  • 1 cup sugar 198g
  • 1 cup softened butter 227g 2 sticks
  • 4 large eggs at room temperature
  • 1/2 cup whole milk 113g at room temperature
  • 1 tsp vinegar stir into milk to make a buttermilk substitute
  • 1 tsp vanilla extract
  • 1&1/2 tsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. (I actually used a 8×4 bread pan successfully, so you could use either or.)
  • In a medium bowl, whisk together the freshly milled flour, baking powder, and salt.
  • In a separate large bowl, cream together the butter and sugar until light and fluffy.
  • Then, add the eggs one at a time, mixing well after each addition.
  • In a small bowl, add milk and vinegar, then stir in the vanilla extract.
  • Alternately add the wet and dry ingredients to the butter, sugar, egg mixture. Start and end with the flour mixture. Also, make sure to stir/mix slowly to combine after each addition.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean of batter (it can be a bit moist, that is fine.)
  • After baking, remove the cake from the oven, then loosen the edges to make sure nothing sticks.
  • Let the pound cake cool in the pan for 5- 10 minutes before transferring it to a wire rack to cool completely.
  • You can sift powdered sugar on top, or slice and serve with fresh berries and whipped cream, or eat it plain.
  • To Store: wrap in plastic wrap to lock in the moisture and let the flavors marry. Often times pound cake flavor is better the next day!

Video

Keyword cake, fresh ground flour, fresh milled flour, pound cake, vanilla, whole grain, whole wheat

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17 Comments

  1. 4 stars
    Did you really mean one pound of butter? Rather than 2 sticks? Mine came out soggy. When I watched the video, I thought it was 2 sticks. I mean, I’ve screwed up before, but not usually like this.

    1. Oh my goodness! Thank you for bringing that to my attention. It was supposed to read 1 CUP of butter, 2 sticks. Not 1 pound, I got carried away writing pound cake, lol. I apologize, and I have now fixed that error in my recipe.

  2. Hi – it says 2 cups milled flour but in parentheses you note 1 cup + 1/4 cup. What did you use for the remaining 3/4 cup? Thank you!

    1. The 2 cups of fresh milled flour is for the milled flour. The 1&1/4 cup is if you want to measure the wheat berry amount, then mill. I hope that makes sense. There are so many different kinds of bakers out there with different measuring preferences. So, I try to offer weight, volume of flour, and volume of wheat berries. Thanks!

  3. 5 stars
    Easy to make, delicious. We enjoyed the flavor and texture. First attempt at buttermilk curdled so I made it from a buttermilk powder. Took closer to the 55 min mark to finish baking. I will definitely be making this on repeat.

    1. Yay! I am so happy to hear that! Yes, when adding vinegar or lemon juice to milk, it will curdle some. That is perfectly fine to use. Sounds like you worked it all out with what you had! Nice job!

    1. Thank you! This can be made in an 8×8 square pan, it will need baked much less, so keep an eye on it. To make in a 9×13 pan, you will probably want to 1.5x or double the recipe, baking times will vary for this as well. Let me know if you decide to try it how it turns out! Happy Baking!

  4. I am so excited to try this!! Have you ever tried it in a Bundt pan? I might be wild and just double this and pop it in there hoping for the best.

    I’m thrilled I found your site because I was struggling to find a consistent place to get fresh milled recipes. I loved one of your muffin recipes and can’t wait to try more- thanks for sharing with the rest of us!

    1. Yay! I am so happy to hear that! I don’t have a Bundt pan at this time, but others have had great success with this recipe in Bundt pans. 😊

  5. 5 stars
    This recipe is a keeper. My whole family absolutely loved it. It was so tender and moist and even better the second day. I am thrilled knowing that I am feeding my family with freshly milled whole grains loaded with so many nutrients. I think that I will make a lemon glaze the next time.

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