Plain Sponge Cake / Vanilla Sponge Cake Recipe / Vanilla Pound Cake / Butter Pound Cake / Italian Sponge Cake Recipe / Easy Sponge Cake / Classic Sponge Cake / Perfect Pound Cake.
Pound cake is a very common cake in most of the families and it is the king of cakes. The name ‘pound’ was given to this cake because the recipe contained a pound of each four ingredients: flour, butter, eggs and sugar. However any cake made with a 1:1:1:1 ratio of all these ingredients may also be called a Pound cake since it gives us the same result. While the pound cakes we make today often have different proportions from the original, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust.
We visited one of our friends house and they served us this yummy homemade Pound cake in the super looking serving plates!! It was so perfect and I asked for the recipe. Without any hesitation she gave me the recipe and I immediately wrote down the recipe and was in hurry to make it by myself. But I got time to do it only after a week. Aww, it came out absolutely perfect and my better half acknowledged its taste and the effort I put in and that made me so happy. That was the first time I made a pound cake by myself and since it came out much better than I expected, it stays close to my heart now. Since then those measurements have not been altered every time I make a pound cake.
This is such a perfectly delicious pound cake which can be served as an evening snack along with tea. I have made a lot of cakes and what’s so special to talk about this?
This pound cake melts in your mouth in minutes and guys believe me; it would vanish in no time!! Hello readers, you can make it for your kids and give to them when they come back from school. I made this now as a part of Thanksgiving feast and truly a good cake for the Christmas time.
So, here goes the recipe of Homemade Pound Cake..
Preparation Time: 10 minutes
Cooking Time: 1 hour
Makes one 9 x 5 x 3 inch loaf.
Calories: 263 / ½ cake.
Ingredients for Basic Sponge Cake:
All Purpose Flour – 1 ½ cups
Eggs – 3
Unsalted Butter – ½ cup + 1/3 cup (185grams)
Granulated sugar – ¾ cup
Vanilla essence – 1 ½ tsp.
Baking Powder – 1 tsp.
Salt – ¼ tsp.
Milk – 3 tbsp.
How to Make Pound Cake:
Pre heat oven to 350 ° F / 180 ° C / Gas Mark 4. Place rack in the Centre of the oven. Grease your Cake tin (23 by 33 cm) and keep it aside. Sift together the flour and baking powder and keep it aside.
Take two separate bowls, one for dry ingredients and the other one for wet ingredients.
Take the medium bowl and whisk together the eggs, milk and vanilla extract.
Take a big bowl and place all the dry ingredients; all-purpose flour, baking powder, salt, and sugar and mix well with a hand mixer or with an electric mixer on low speed until blended very well. Now add butter and mix it for 30 seconds. Next add half of the egg mixture and mix on low speed until the dry ingredients are well moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s consistency. Add the remaining egg mixture and beat for about 30 seconds until the egg mixture incorporates well. Scrape the batter in to the prepared cake tin and smooth the top with a spatula.
Bake for about one hour or until the cake is golden brown and a toothpick inserted in the Centre comes out clean. Remove the cake tin from oven and leave it to cool on a wire rack before unmolding the cake. Now remove it from the cake tin and cool completely on a wire rack.
My Recipe Notes on Pound Cake:
1. Line the bottom of the cake tin with parchment paper and butter or spray the paper. Using a non-stick spray with flour in it or buttering the pan and dusting it with flour makes the cake much easier to remove from the cake tin.
2. Make sure all your ingredients are at room temperature. That makes a lot of difference to the final outcome.
3. You can include the addition of flavouring agents – vanilla extract or almond extract or any dried fruit.
4. You can do the alterations to the original recipe to change the resulting pound cake. For instance, baking soda or baking powder may be incorporated to induce leavening during baking, which gives you a less dense pound cake.
5. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminium foil after about 30 minutes.
6. Serve it either dusted with powdered sugar or with a coat of icing, your kids will love it..
7. The Pound Cake can be covered well with plastic wrap or in an airtight container and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
Happy Baking.. Cheers..
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പൗണ്ട് കേക്ക് റെസിപ്പി / സ്പോഞ്ച് കേക്ക് റെസിപ്പി.
Pound Cake / Sponge Cake.
Learn how to bake a Pound Cake or Homemade basic Sponge Cake which is rich, moist, fluffy and buttery with a lovely golden brown crust. It is very easy to make.