Thursday, 26 July 2012

Pound Cake

This is a recipe I have been using for many years now. The first time I tried my hands at baking was when I was in college. I'm a huge fan of pound cake and the perfect way to eat it is with a hot cup of chai (Tea). These days I prefer to use wheat flour for baking the pound cake! Here my recipe for the perfect pound cake...

400 gms wheat flour
200 gms unsalted butter (room temperature)
200 powdered sugar
4 eggs (room temperature)
1 tbs baking powder
1 tbs vanilla essence
1 cup milk (if needed)
1/2 tps salt
1 lemon zest (optional)


  1. In a large bowl sift wheat flour, baking powder and salt. Keep it aside
  2. Pre heat oven/ microwave at 180°C. Butter the baking dish. Keep aside.
  3. Using your spatula beat the butter and sugar till it is soft and creamy. Scrap the sides from time to time.

4. Beat the eggs with vanilla essence with help of your hand mixie. The eggs will become fluffy and light. Add this mixer to butter and mix well. The mixer will look cuddled but this is OK. 
5. Add the wheat flour and lemon zest (if using). Mix well until combined. You may feel the batter looks dry, add little milk to the batter till you get the right consistency (it should not be runny, make it into a thick paste like)  
6. Bake for about 50 to 60 mins or until the skewer inserted comes out clean. The top of your cake should be golden brown.  I baked a few in muffin stand

7. Remove the cake from the oven and place on a wire rack about 10 mins.  
8. You can store this cake in an air tight container for a week. Warm the cake a bit before serving it tastes better!!

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