Pound cake traditionally refers to a cake in which the main four ingredients (flour, butter, sugar & egg) are present in 1 pound each. However a cake with the said ingredients in 1:1:1:1 ratio can also be called a pound cake. It is a very simple recipe and an ideal one for beginners in the field of baking. Since it requires very few basic ingredients, mostly available at home, it can be prepared any time. I have used handful of cherries, nuts and currants for this recipe which are although completely optional. Go for this recipe of pound cake and I am sure you will be satisfied with the super soft and fluffy outcome.
- Sifted cake flour – 150 gm. (1½ cup)
- Baking powder – 1¼ teaspoon
- Egg – 3 (at room temperature)
- Granulated white sugar – 150 gm. (¾ cup)
- Butter (preferably unsalted) – 185 gm. (at room temperature, cut into cubes)
- Milk (whole/2% fat) – 3 tbspoon (at room temperature)
- Vanilla extract – 1½ teaspoon
- Walnuts (coarsely chopped) – 50 gm. (optional)
- Currant – 50 gm. (optional)
- Cherries – 50 gm. (optional)
Grease a loaf tin with butter and line the bottom with a parchment paper.
Whisk the eggs, milk and vanilla extract in a large bowl with a hand mixer until combined.
In another large blow mix the dry ingredients i.e. flour and baking powder.
To the dry mixture add butter and half of the liquid mixture (i.e. egg mixture). Beat on low speed until the ingredients are mixed well, then beat on medium speed for 1½ minutes (1 min. for stand mixer).
Then add half of the remaining liquid mixture and beat for 30 seconds.
Add rest of the mixture and beat for few more seconds.
Add the currant, cherries and nut and mix lightly.
Transfer the batter into the prepared loaf tin and bake in a preheated oven for 55-65 minutes at 180ºC.
Grease a aluminum foil with butter and cover the loaf tin after 30 minutes of baking, if the cake seems to get burnt.
Take out the cake form the oven , cool in the tin for 10 minutes. Turn out, peel off the lining paper and transfer to a wire rack to cool.
Serve in slices.