Queen Cake — Spanish pound cake
Queen cake — Spanish bizcocho de la reina — is a classic pound cake variant: a buttery cake leavened with whipped eggs (not chemical leavener), traditionally enriched with currants or candied peel. Small individual queen cakes are similar to fairy cakes.
i. Origin & history
Queen cakes have been baked in Britain, Spain and Portugal since at least the 17th century. The Spanish bizcocho de la reina is associated with Madrid; the British queen cakes are an older form of fairy cake.
ii. Ingredients
Makes 10 servings · scroll the side panel to adjust
- 250 g unsalted butter, soft
- 250 g caster sugar
- 4 eggs
- 250 g plain flour
- Pinch salt
- 2 tsp vanilla
- Zest of 1 lemon
- 100 g currants (optional)
- 2 tbsp milk
iii. Method
- Cream butter and sugar 4 min until very pale.
- Beat in eggs one at a time, adding a spoon of flour between each.
- Fold in remaining flour, salt, vanilla and zest. Stir in milk and currants.
- Bake in a 22 cm round tin at 170 °C for 50-60 min, or in 12 small cake cases for 18-22 min, until golden.
- Cool. Dust with icing sugar.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Modern queen cake includes lemon glaze. Fairy cakes are the smaller British cousin. Bizcocho rey is the king's version with butter and almonds.
vi. Common questions
What is queen cake?
Queen Cake is spanish pound cake, from spanish & portuguese cuisine. Small individual queen cakes are similar to fairy cakes
Where is queen cake from?
Queen Cake is from the spanish & portuguese dessert tradition; the recipe and history are detailed above.
How long does queen cake keep?
See the storage note in the Quick facts panel: 5 days at room temperature.