Pound Cake

Pound cakes are my favorite for a quick breakfast. Slice them up, spread a jam of your choice, or enjoy them as it is, and you are good to go until lunch. I usually bake a pound cake every month. I also savor them along with a cup of warm tea in the evenings. Heres the recipe that I follow -

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Yellow Pound Cake

Ingredients:

All-Purpose Flour – 2 cups
Baking powder – 3/4 tsp
Salt – 1/4 tsp
Butter – 1 1/2 cups
Granulated Sugar – 2 cups
Vanilla extract – 1 tsp
Eggs – large, 5, seperated
Milk – 1/3 cup

Sliced Pound Cake

Method:

-Pre-heat oven to 350°F. Butter and flour a 9 inch Bundt pan.
-Sift the flour, baking powder and salt into a large bowl.
-Beat the butter, sugar and vanilla in a large bowl using an electric mixer at medium speed, or in a food processor, until creamy. Add the egg yolks, one at a time, until just blended after each addition.
-With the mixer at low speed, gradually beat in the dry ingredients alternating with the milk.
-With mixer at high speed, beat the egg whites in a seperate large bowl until stiff peaks form. Use a rubber spatula to fold them into the batter.
-Spoon the batter into the prepared pan.
-Bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean. Run a knife around the edges of the pan to loosen the cake. Cool the cake in the pan for 15 minutes. Invert the cake onto a platter and let cool completely.

Cheers,
Mona

Tags: cakes, Pound Cake