so goes the saying by the legendary Leonardo da Vinci. and a humble pound cake is just as much a reflection of the same. i believe there is goodness in the simplest of ingredients in transforming themselves into something exquisite. equal parts flour, sugar, butter and eggs is all you need to make a simple pound cake.
there’s something magical about the process of making a cake from scratch, a process that transforms a few simple ingredients; butter, sugar, flour and eggs – into culinary artistry –Tish Boyle
my first ever attempt at baking a pound cake was this marble cake by Rachel Allen. and at a time when i couldn’t tell unsalted from salted butter. or couldn’t be bothered with what creaming or folding the batter really meant. or that baking was as much a science as art. i remember having baked this in a bundt tin, my only bakeware at that point in time. i remember not having dusted my tin with flour and not having known that in the first place! and well, the rest is history… i then slowly but surely graduated to baking this Nutella swirl pound cake in a loaf tin. and then this in a springform tin. yes, i had begun to invest in bakeware by then.
much later when i was into my prime, i came across this plainly perfect pound cake by Tish Boyle. and one fine day when my colleague at work brought me a box of strawberries, i knew the time had come to bake this. so here goes, the perfectly plain or plainly perfect pound cake, as you like it.
200g plain flour
¼ tsp baking powder
¼ tsp salt
225g unsalted butter (softened at room temperature)
250g castor sugar
4 large eggs (at room temperature)
1 tsp vanilla extract
80ml heavy cream
preheat your oven to 170C.
sift flour with baking powder and salt and set aside. cream butter in a mixer at medium high speed until creamy (about 2 mins). add sugar gradually and continue beating for 4 mins until light and fluffy.
reduce the mixing speed of the mixer to low and add eggs one at a time mixing until well mixedthe vanilla extract. add flour mixture in 3 additions, alternating it with cream (added in 2 additions). pour into a parchment lined 9″x 5″ pound cake tin and bake for 60-70 mins or until the cake turns brown and a testing skewer comes out clean.
there was another version of this pound cake that i happened to bake a year ago when i realised i had run out of cream. it was this condensed milk pound cake.
- whipped cream and berries
- berry coulis / compote
- yoghurt / honey / custard / caramel
- Nutella / chocolate fudge
- also works as a great cake base for a trifle