Classic Pound Cake

Posted

September 13, 2014


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Moist, buttery with the perfect crumb…this Easy Look No Further Recipe for the classic is sure to bowl you over!
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Ingredients:
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.

Method:
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.

Other related posts…
Pan-seared Pound Cake
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Classic Pound Cake Take 2
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Classic Pound Cake Take 3
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7 comments on “Classic Pound Cake

  1. July 8, 2014 Anu

    What should be the oven temperature for the classic pound cake ?

    Reply
    • July 9, 2014 ruchiairen

      The temperature is 350F

      Reply
  2. September 15, 2015 Shivani

    flour should be APF or whaet flour

    Reply
    • September 15, 2015 ruchiairen

      All. Purpose flour

      Reply
  3. December 30, 2015 Sharmistha Cheema

    Can I use oil instead of butter? If so then how much?

    Reply
    • February 21, 2016 ruchiairen

      I don’t advise it.

      Reply
  4. February 2, 2016 Nupur

    I wanted to try this pound cake this weekend, and had one quick question about the recipe. How did you measure the flour? Spoon and level or scoop and level. Thanks!

    Reply

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