Prep: 20 mins Bake: 50 mins Oven Temp: 180 C (pre-heat) Yields: 1 Loaf Level: Beginner
My weekends nowadays are spent experimenting with various types of cakes and cookies and since every week there is a tsunami of baked goods of very low shelf life produced in our household, it is my husband who gets tasked with ensuring that everything is consumed and nothing goes to waste. Because of this service that he provides to my baking hobby, he has been rewarded with a prerogative to demand for something of his taste and I have to bake/cook it. And every alternate Saturday he asks for Pound Cake. He calls “real cake” and he isn’t really far from the truth 🙂
Now Pound Cake is a type of cake that doesn’t incite as much excitement as does chocolate cake or Red Velvet or even Banana Bread but it sure is the truest form of a basic cake, Traditionally, baked with a pound of Flour, Sugar, Butter and Eggs (in weight), a variation of this recipe can be found in old cook books from the US, UK, France, Germany, Mexico and Columbia to name a few. Today, while baking at home it isn’t very viable to to bake a 4 pound cake and hence a lot of us have found a combination of weight/volume of the ingredients that work for us.
My Pound Cake like a good Pound Cake is moist, dense and yet soft and fluffy and it goes great with coffee, tea and even a glass of milk. My husband likes it for breakfast while I prefer it with my 4 pm “shot of caffeine”. But my favorite reason to bake this cake is that it results in a great textured cake with minimal effort. My video tutorial here simply proves my point…
- All Purpose Flour (Maida) – 150 gms or 1+1/4 cup
- White Sugar (ground in a mixer) – 150 gms or 1 cup
- Salted Butter (Softened) – 150 gms or 3/4 cup
- Eggs (at room temperature) – 3
- Vanilla Essence – 1+1/2 tsp
- Baking Powder – 1 tsp
- Milk (at room temperature) – 5 tsp
- Pre-heat your oven to 180 C
- Whisk the eggs, Vanilla essence and milk together with a fork.
- In a separate bowl mix the flour and baking powder together and keep aside.
- In a big mixing bowl cream butter and sugar together with a whisk or a mixer till the color of butter pales and the texture becomes light and fluffy.
- Add the egg mixture to the butter mixture and continue whisking/beating.
- Once everything has incorporated well, add the flour one serving spoon at a time while continuing to beat the resultant batter.
- When all the flour has been incorporated, beat the cake butter for another minute or so and then stop. Your cake batter is not ready to be baked.
- Take a loaf tin (Pound Cakes are traditionally baked as a loaf), grease and flour it. Pour the batter into the tin and bake for 50 mins.
- Start checking on your cake after 40 mins; your cake should be baking past the 50 mins mark though.
- Take it out of the oven, cool it on a wire rack and once its cooled completely, cut it into slices and enjoy it with a hot steaming up of beverage of your choice 🙂