Who can resist the crumbly moist buttery lure of the classic pound cake. Recently I had my 10 year old daughter and her BFF try out this super simple recipe, each getting their own shot at making the batter and baking the cake….and here are their fabulous results!
The girls jumped with joy as they saw their creations plated!
And as you can see both the cakes….came out superb!
And here we cut the cakes to show the crumb…
And offer you a slice 🙂
1 1/2 cup cake flour (you can make cake flour by replacing 1 tbsp flour with 1 tbsp cornstarch)
2 sticks butter….melted (equals about 225gms)
1 1/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
4 room temperature eggs.
Sieve flour, salt and baking powder together. Blend eggs, sugar and vanilla extract in a blender for 30 seconds. Open top pouring spout and with the bender running, slowly add melted butter, for another 30-40 seconds. Pour out into a mixing bowl. Fold in the flour and bake in a preheated oven for 45 minutes or till knife inserted comes out clean. After 5 min, loosen edges with knife and overt onto plate!
For lemon/ orange/ ginger Pound cake
Add 1 tbsp lemon juice / orange juice / chopped candied ginger
Some lemon/orange zest/ 1/2 tsp mace
For the glazed fruit topping
Heat a tsp of butter, add sugar & lemon juice to taste, some water and bring to boil. Add a tsp of cornstarch and cook till syrup thickens slightly. Gently mix in the berries.y
Original Recipe of Classic Pound Cake
A great dessert idea to use up leftover pound cake…
Pan-seared Pound Cake