The humble pound cake is velvety-dense, buttery and moist, with a fine, delicate crumb, and a golden crumbly crust. Because there are so few ingredients, it’s really easy to make. While I’m all for progress with the many “fusion” cakes, there’s nothing like the comfort an unadorned pound cake brings.
The Pound Cake is a recipe that dates back to the 1700s. It got its moniker because the recipe originally called for one pound each of flour, sugar, butter, eggs. Through the years, the recipe has been rewritten, reinvented with countless versions.
The “normal” and “plain” pound cake these days contain some leavening (baking powder or baking soda), the inclusion of dairy as well as flavoring. The result is a lighter yet moister cake without sacrificing that stamp of the fine crumb and mellow buttery taste. Undeniably delicious.
Vanilla Pound Cake
Difficulty: Easy15
minutes60
minutesIngredients
188g unsalted butter, softened
172g caster sugar
1/2 tsp natural vanilla extract
3 eggs, lightly beaten
188g plain/all-purpose flour, sifted
1/2 tsp baking powder
30 ml milk
Icing sugar, to dust (optional)
Instructions
- Preheat oven to 175C/350F. Place oven tray in the middle rung. Lightly grease an 8″ by 5″ loaf pan.
- Using a handheld mixer, cream the butter and sugar in a large bowl until pale and fluffy. If you don’t have electric beaters, you can mix or cream using a spatula or wooden spoon or fork. Make sure that your butter is softened enough.
- Beat in the vanilla. Then add the eggs gradually, beating 20 seconds after each addition.
- Manually fold in the sifted flour and baking powder alternately with the milk.
- Stir until the mixture is just combined and almost smooth. Do not overmix!
- Spoon the mixture into the tin and smooth the surface.
- Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Leave in the tin for 10 minutes before turning into a wire rack to cool
- Lightly dust the top with icing sugar just before serving (if preferred).
