Perfect Pound Cake
Perfect Pound Cake – Recipes that call for only a few basic baking ingredients, precisely, butter, flour, eggs, and sugar, that create magic when blended together and baked.
2 cups (7 oz/200g) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 oz/227g) unsalted butter, softened
1 1/4 cups (8.8 oz/250g) granulated sugar
4 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/3 cup (80ml) heavy cream
- Preheat oven to 325 degree F. Grease the bottom and sides of a 9×5-inch loaf pan. Dust the pan with flour.
- Sift together the flour, baking powder and salt into a medium bowl, set aside.
- Cream butter in a mixer at medium speed until very creamy, about 2 minutes. Gradually add the sugar and continue beating for 4 mins until very light and fluffy, about 4 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Beat in the citrus zest and vanilla extract. Add the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the pan and smooth the top.
- Bake for 60-70 minutes or until a cake tester inserted into the center come out clean. Remove from the oven and let cool on a wire rack for 20 minutes. Slice into pieces and serve.
When it comes to baking, I like really simple recipes that are almost fail-proof, yet deliver satisfactory results. Recipes that call for only a few basic baking ingredients, precisely, butter, flour, eggs, and sugar, that create magic when blended together and baked. One example is pound cake.
I spotted this perfect pound cake recipe a while ago on Kokken. Seriously, I have never seen such a perfect looking pound cake on the internet; I immediately bookmarked the recipe, which is from “The Cake Book” by Tish Boyle. I could always use a slice (or two or three) of pound cake. I never tire of rich and buttery cake.
Now that I have tried this perfect pound cake recipe, I have to say that even though the pound cake is really good, I still think that this butter cake recipe I learned from Food-4Tots is slightly better. The two recipes are very similar, but the butter cake recipe is richer with more butter, which I love. Plus, I actually didn’t fancy the addition of grated orange and lemon zest in this pound cake recipe.
In any case, if you love a good pound cake, this recipe is definitely a keeper.
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