Easy Pound Cake Recipe

A pound cake loaf on your breakfast table is an absolute delight. It’s buttery, moist, and has notes of Vanilla, a perfect joy to pair with your coffee or tea.
Traditionally, a pound cake is made with each ingredient measuring one pound each ( butter, sugar, eggs, and flour), hence the name. Every alley bakeries in Mumbai or Goa keep pound cake loaf throughout the year and it is most favorite among every Sunday churchgoers. And you wouldn’t be surprised if you were served one if you drop by for a cup of tea in these regions. This recipe for pound cake only consists of 6 main ingredients and it’s very easy to prepare.

Time: 1hr 20mins

Yield: 12 slices or 1 loaf 470g

Ingredients

1. 185g unsalted butter ( softened room temperature )
2. 3 large eggs
3. 140g Sugar ( granulated or powdered )
4. 150g all-purpose flour
5. 44ml or 3tbsp Milk ( low fat or whole )
6. 1 tsp salt
7. 2 tbsp vanilla essence ( or vanilla extract )
8. 1/2 tsp baking powder

Instructions

• 1. Preheat oven to 176°c. Grease and dust 8-in x 4-in x 2½-inch loaf pan.
• 2. In a bowl mix the dry ingredients(flour, salt, and baking powder) and set them aside.
• 3. In the mixer add butter, sugar, and cream together with a paddle attachment until light and fluffy.

• 4. Add eggs one at a time and mix at a slow speed until fully incorporated. Do not over mix. Scrap the bottom of the bowl and mix again.
• 5. Add milk, vanilla essence and continue to mix until everything is incorporated.

• 6. Add in all the dry ingredients and mix at slow speed until fully combined. Use a spatula to scrape the bottom and any remaining flour pockets. Do not over mix once you add the dry ingredients. The batter should be thick but not too thick. Add a few tablespoons of milk if your batter is too thick.

• 7. Pour the batter into the greased tin. Even the batter with a spatula. Bake at 175°c for 35-40 minutes or until the cake dome is risen and golden brown. Check with a skewer or smooth knife until it comes clean.

• 8. Cool it in the tin for 5 minutes and transfer the cake onto a wire rack. Let it cool down completely at room temperature before slicing or serving

For garnishing

1. Slice pound cake and serve with fresh fruit jams or fresh cream and berries.
2. Lightly roast pistachios, cool them down, and give a quick run in a mixer to a coarse texture. Spread the roasted pistachios on better before baking. Keep the garnish as little as possible.

Tips

1. Do not overbake. Your cake may turn up hard.
2. Avoid over mixing every step. Pound cakes are thick and dense but over mixing can make your cake crumble.
3. The pound cake batter is dense you may still find crumbs while checking with skewers or a knife, make sure you don’t have wet batter sticking to your knife.
4. Wrap the pound cake loaf or store it in an airtight container for up to 4-5 days or a freezer for up to 3 months ( after baking when the pound cake has been completely cooled in the room. )
5. Double this pound cake recipe for preparation of 1kg cake ( check the cake for the doneness as more baking time for 1kg pound cake may be required )

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