Thanks heaps to all readers who stopped by here and left a sweet note on my blog anniversary!!! I really surprised to see all of yours comments and wishes and it was beyond my expectations! Anyway, many thanks again from my bottom of heart for your support and encouragement words!
Today I will share you something sweet here. Few weeks back, I baked this goody “Pound Cake”. Man! It was totally nice experience with baking and purely satisfied with awesome taste. Do you remember that Britannia Cake in India? This Pound Cake has a very similar taste. It’s super moist and soft texture with an excellent taste!
Pound cake means the cake traditionally baked with equal proportion (pound) of common ingredients like butter, eggs, flour and sugar. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake, even if the quantity used is smaller or larger than a pound. (Source)
Sorry! I have forgotten the original source of this recipe. I jotted down this recipe from internet but don’t remember the original link. :( Well, I have skipped the lemon zest because initially I wanted to try the traditional cake. This is full proof recipe and came out very very nice and yummy! This cake goes well with a cup of coffee. Before heading to bake this yummy cake, make sure all ingredients are at room temperature. I had prepared everything on counter on night before baking.
Pound Cake Recipe:
inspired: one to many sources on internet
Ingredients:
1 3/4 C – Cake flour or AP flour
2 tsp Baking pwd
1/8 tsp Salt
1 C (226 gm) or 2 sticks Unsalted Butter ~ at room temperature
1 C (200 gm) Caster Sugar
4 large Eggs ~ at room temperature
2 tsp Vanilla Extract
Zest of a lemon or Orange (optional)
How to:
1. Prepare all your ingredients ahead, this will help to make things move faster. In a large bowl, sift together thrice, the flour + baking powder + salt. Keep it aside.
2. Preheat oven to 350F° (175 C°) and place rack in centre of oven. Butter or spray with a non-stick cooking spray, a 9x5x3″ (23x13x8 cm) loaf pan. Line the bottom of the pan with parchment paper and spray or butter the paper.
3. Using your handheld beater or electric mixer beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy about 5 mins. Scrape down the sides from time to time. You should see the batter become pale in color and fluffy in texture. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest if using. Don’t forget to scrape down your bowl. Don’t panic if your batter look like curdle. It will be OK.
4. Now, add the cake flour mixture in installment. Little by little. Mix it until well combined. You may notice that your batter look like dry or something odd. But, don’t lose your heart. I promise! Your cake will be perfect and nice. Don’t tempt to add any liquid. Your cake batter will be melted while baking. Pour the batter into the prepared loaf pan and smooth the top with spatula.
5. Bake for about 50 to 60 mins or until the skewer inserted comes out clean. The top of your cake should be golden brown.
6. Remove the cake from the oven and place on a wire rack about 10 mins. Lift up the cake using sides of parchment paper and let it cool completely on wire rack. Finally, remove the parchment paper with care.
♣ Use your best bread knife for slicing. Microwave your cake slice for 10 secs. I/we noted that the warm cake tastes better! You can keep for several days well wrapped or it can be frozen for a month.
My Notes:
1. Use any loaf pan. Mine was 10x4x3″ (approx 25 cm long) aluminium loaf pan.
2. Don’t forget to line with parchment or baking paper. It will help to lift your cake up easily.
3. Mix the flour little by little while running your mixer. It will help to incorporate nicely.
4. Since this cake recipe doesn’t contain any milk or any other liquid; use the LARGE eggs – they will help to mix the flour smoothly.
5. While mixing the flour, it seemed dry and crumbly. My heart sank for a moment but later, I found that the butter melted while baking and I got a very beautiful airy cake. So, please follow the exact ingredients and instructions.
P.S.: I’m sending off to Champa’s Bake-off event.
Pingback: Oatmeal Currants Breakfast Cake