It’s hard to resist a slice of good pound cake with a cup of coffee. Here’s a simple Russian pound cake recipe, known as “Keks Stolichniy.”
For another classic Russian tea cake, see Apple Sharlotka Cake.
When you hear “Stolichniy,” you might think of vodka, but this name simply means “from the capital” or “the best” in Russian. This traditional loaf cake, or keks, is usually served with tea or coffee and makes a lovely sweet snack. It’s rich, buttery and especially good fresh from the oven.
Russian Tea Cake
Unlike the American pound cake, which calls for equal parts butter, sugar and flour, traditional Russian keks variations sometimes include different proportions or additions. In this version I reduced the sugar slightly for a less sweet result and chose to skip raisins entirely. Instead, a brown sugar and cinnamon swirl gives the loaf its character.
The texture is denser than many modern cakes—very buttery and crumbly. It’s at its best on the day it’s baked, so enjoy it fresh.
Recipe Tips and Notes
- Divide the batter between two smaller loaf pans for more even baking.
- Use softened (not melted) butter. Creaming softened butter with sugar produces a lighter texture.
- Always use large eggs for consistent results.
Storage and Leftovers
Store the cake at room temperature in an airtight container or wrapped in plastic; it will stay fresh for up to three days. The cake also freezes well for 3–4 months—wrap it tightly in plastic and place it in an airtight container for best results.
More Simple Tea Cake Recipes to Try
- Wild Blackberry Tea Cake
- Nutella Banana Bread
- Apple Spice Cake
Russian Pound Cake “Keks Stolichniy”
Equipment
- Mixing bowl
- Hand mixer
- Loaf pan (2)
- Cooling rack
Ingredients
- 525g / 3¾ cups flour
- 2 tsp baking powder
- 1 tsp salt
- 375g / 1½ cups unsalted butter, softened
- 300g / 1½ cups sugar
- 5 eggs, large
- 2 tsp vanilla
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp icing sugar (for dusting)
Instructions
- Preheat the oven to 350°F (180°C). Grease two 9-inch loaf pans.
- Sift the flour with the baking powder and salt; set aside.
- Cream the softened butter with the sugar until light and fluffy using an electric mixer. Add the eggs one at a time, then stir in the vanilla. Beat on high speed for about 3 minutes.
- Gradually add the flour mixture and beat for 2 more minutes until combined.
- Mix the brown sugar and cinnamon in a small bowl.
- Divide the batter in two. Spoon half of the batter into the prepared loaf pans, sprinkle the cinnamon sugar evenly over the batter, then add the remaining batter on top.
- Bake in the preheated oven for about 1 hour. Cool on a wire rack, dust with icing sugar and serve.
Nutrition
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Carbohydrates: 34g
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Protein: 4g
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Fat: 15g
Nutrition information is automatically calculated and should be used as an approximation.
Let us know how it was!