Sunday, April 17, 2016

Pound Cake

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The quantity is often changed to suit the size of the cake that is desired. As long as the cake is made with an equal ratio of flour, butter, eggs, and sugar, it remains a pound cake.

But as in any recipe, there can be variations. You might add different flavoring agents (like vanilla extract). Adding leavening agents (like baking soda or baking powder) will make the cake less dense. Sometimes these variations may drastically change the texture and flavor of the pound cake. The traditional American pound cake differs from that of the British and French styles. So there are regional variations too. I am sticking on to the traditional recipe here. I like plain cakes with no frostings. This is one of my favorite cakes next only to plum cake. The Pound Cake is subtle, balanced, and robust. The texture is spongy but not flaky.


Butter-1/2 cup
Sugar-1 ½ cups
Eggs-2
Maida/All-purpose flour-1 ½ cups

Preheat oven to 325 F. Grease and flour one 9 or 10 inch tube pan.

Beat together butter and sugar until creamy. Add eggs, one at a time and mix well. Mix in flour, a little at a time until all flour is used up. Pour the batter into greased and floured pan. Bake at 325 F for 1 hr or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack. Enjoy.

Tips:

1. The cake will be more airy/fluffy depending on how creamier the butter and
    sugar is made.
2. You can substitute cooking oil for butter which will make the cake moist.


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