Pound Cake

Rich and buttery "million dollar pound cake"!!! Here's another easy cake recipe coming your way. But if your looking for a low fat recipe then this is not what you want, because this calls for a whooping amount of butter which makes this cake what it is "heavenly".

The best way to have pound cake is with a fruit and some whipped cream. You can also use this for other desserts such as triffle etc...

PREP TIME	COOK TIME	TOTAL TIME
30 mins	55- 60 mins	1 Hr 30 mins

Serves :-  7 - 8, Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.
INGREDIENTS :-

• Eggs - 3 large, at room temperature 
• Milk - 3 tbsp, at room temperature
• Pure vanilla extract - 1 and 1/2 tsp
• Sifted cake flour/ All purpose flour - 1 and 1/2 cups (150gms)
• Baking Powder - 1 tsp
• Granulated white sugar - 3/4th cup (150 gms)
• Unsalted butter - 13 tbsp (1/2 cup +1/3 cup) (185 gms) at room temperature.

METHOD :-

• Preheat the oven to 350 degree F (170 degree C) and place the rack in the center of the oven.
• Butter or spray with a non- stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
• In a medium bowl, whisk together the eggs, milk, and vanilla extract. 
• In a bowl, with a hand mixer, place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. 
• Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. 
• Increase the mixer speed to medium and beat for about one minute and a half to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. 
• Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. 
• Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. 
• If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. 
• Remove the cake from the oven and place on a wire rack and let it cool for about 10 minutes. 
• Remove the cake from the pan and allow it to cool completely on a lightly buttered wire rack. 
• The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

P.S. : 
1.Make sure the butter is at room temperature or else it will not blend well.
2. You will see a crack on top the cake once its baked, that is completely fine if it appears.


Ref: Joy of baking