Perfect Pound Cake

Wednesday, August 24, 2011
Pound cakes are really simple to make and perfect for any occasion! Great along with evening teas; more exotic when served along with a cream cheese or simple lemon frosting; a perfect accompaniment with some strawberry syrup, and amazing with some ice-cream by the side and served as an elegant dessert! However you may serve this cake, this cake sure tastes delicious.

I was unable to bake this cake for last month's sweet punch, but I knew i had to make it sometime after hearing so many good reviews from everyone. I made this one evening and I was surprised when it tasted very much like the cakes we get in the bakeries in my native place.

This pound cake turned out to be moist, fluffy and perfect! It is a foolproof recipe and great for first time bakers! Measure the ingredients, whisk them together and pop it into the oven and delicious pound cake is ready in minutes!

Recipe Source: The Cake Bible
Milk - 3 tablespoons
Eggs - 3 large
Vanilla extract - 1 1/2 teaspoon
Sifted cake flour - 1 1/2 cups
Sugar - 3/4 cup
Baking powder - 3/4 teaspoon
Salt - 1/4 teaspoon
Unsalted butter - 13 tablespoons, softened (184 grams)


  1. Preheat your oven to 350 F. Butter an 8 x 4 x 2.5 inch loaf pan, or any six cup loaf or fluted tube pan. Lightly whisk together milk, eggs and vanilla in a medium bowl.

  2. Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended. Add the butter and half the egg mixture, and mix until dry ingredients are moistened. on medium speed, beat for a minute. This will aerate and develop the cake's structure. Scrape down the sides of the bowl.

  3. Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down the sides of the bowl again.

  4. Pour the prepared batter into the prepared pan. Smooth the surface with a spatula. bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean. Let the cake cool on a rack in the pan for 10 minutes before inverting onto a greased wire rack. if using a loaf pan, flip the cake over so the top is up.

For making Cake Flour at home : Take one cup of all purpose flour and remove 2 tablespoons from it. Replace the 2 tablespoon flour with corn flour and sift together 2 to 3 times. Cake flour is ready to use.

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