This cake is old-school, yet the simplest and yummiest—like a classic that never goes out of style. The name says it all: back in the day, it was made with a pound of each ingredient—flour, butter, sugar, and eggs.
Pound cake is dense and its buttery, rich goodness speaks for itself — it’s more like a cozy hug for your taste buds. It has this beautiful, golden crust and a tender, velvety crumb inside that just begs to be sliced and savoured.
Ingredients
200 gms Flour
200 gms Sugar (powdered)
200 gms Butter (softened)
200 gms Eggs
1¼ tsp Baking powder
¼ Cup Milk.
1tsp Essence/Flavour of choice.
Method
- Prep the Pan: Grease a baking pan, line it with parchment paper, and set it aside for later – our cake needs a comfy home!
- Sift & Set Aside: Sift the flour and baking powder together to make sure they’re nice and airy. Keep it aside for now.
- Egg-cellent Whisking: Separate the eggs and whip those egg whites with an electric hand beater until soft peaks start showing up. That’s your cue to stop!
- Butter & Sugar Time: In a separate bowl, mix the butter and sugar until it’s light, creamy, and doubles in volume – the fluffier, the better!
- Yolks & Essence: Toss in the egg yolks and a splash of essence for that lovely flavour kick. Mix well.
- Fold It In: Gently fold in the egg whites – no rushing here, we want to keep all that air!
- Flour & Milk: Alternating between the sifted flour and milk, add half of both and fold them into the batter with care. Repeat with the second half added to the mix. The key is a gentle hand!
- Bake It: Pour the batter into the prepared pan and give it a few taps on the counter to release any sneaky air bubbles hiding inside. Bake in a pre-heated oven at 200°C for about 30-40 minutes. You’ll know it’s ready when a toothpick comes out clean!
- Cool It Down: Let the cake cool in the pan for about 15 minutes before turning it out of the pan. And just like that- you’ve created magic in your kitchen!