Add to favoritesMoist, buttery with the perfect crumb…this Easy Look No Further Recipe for the classic is sure to bowl you over!
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
What should be the oven temperature for the classic pound cake ?
The temperature is 350F
flour should be APF or whaet flour
All. Purpose flour
Can I use oil instead of butter? If so then how much?
I don’t advise it.
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!