My Rich Crumbly Classic Pound Cake test run by Mabel Tauro! Here is her experience with making them!
Mabel’s Review in her own words: 🙂
Easy recipe. Awesome buttery crust. Not too fluffy, but not too dense either. Just perfect! Overall, a traditional pound cake with a side of nostalgia.
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.
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.
Link to the Original Recipe..
Classic Pound Cake
Other related posts…
A great dessert idea to use up leftover pound cake…
Pan-seared Pound Cake