Basic Pound Cake

Name: Basic Pound Cake
Total time: 2100 s
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 125 g Butter *cut into small pieces, softened at room temperature; 125 g (OR 1/2 cup) Caster Sugar; 1/2 teaspoon Vanilla Extract *optional; 3 Eggs *about 125g, must be at room temperature; 125 g Self-Raising Flour; *Note: If you use large Eggs, 3 Eggs weigh about 150g. Then you can use 150g each Butter, Caster Sugar, Eggs and Self-Raising Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

We don’t use the yard-pound system in Australia, but 1 pound is about 454 grams. The Pound Cake is made with 1 pound of each Butter, Sugar, Eggs and Flour and that’s what I learned. However, 1 Pound of each ingredient will make a huge volume. Just thinking of 454 grams of Butter scares me. Same weight of each ingredient doesn’t have to be 1 pound. For me, 125g or 250g each is ideal amount.

This is a very basic cake recipe. You can add flavour such as Vanilla or Rum. You can add Matcha powder or Cocoa powder to the Flour, or you may wish to use less Butter or less Sugar. If you use less Eggs, you might need to add some Milk. You can mix some nuts or fruit with the batter. The possibilities are endless!

Hiroko Liston @hirokoliston

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Ingredients

30 - 35 mins

Standard Loaf Tin

125 gButter *cut into small pieces, softened at room temperature
125 g(OR 1/2 cup) Caster Sugar
1/2 teaspoonVanilla Extract *optional
3Eggs *about 125g, must be at room temperature
125 gSelf-Raising Flour
*Note: If you use large Eggs, 3 Eggs weigh about 150g. Then you can use 150g each Butter, Caster Sugar, Eggs and Self-Raising Flour

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Steps

30 - 35 mins

1

Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
2

Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and Vanilla, and beat until creamy.
3

Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
4

Gently fold in Flour with a spatula or large metal spoon until just combined. DO NOT over-mix.
5

Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
6

Bake in preheated oven for 30 to 35 minutes or until cooked through. Stand the cake in the pan for 5 minutes as it is very soft, then turn onto a wire rack to cool.