Basic Vanilla Pound Cake

My mum always loves buttery cakes but I will try to refrain from making it or use a lighter version with lesser butter because of her cholestrol level.


This pound cake was made just before a family gathering so that I could divide and pack it for my brothers and their family individually. I think this is the first time I made a pound cake using the same ratio of flour, sugar and butter. It sounds scary when I see the ratio of butter and sugar used but I believe the key to balacing between health and indulgence is to eat in moderation. It would not do good to your health if you are eating too much of only one kind of a healthy food.

The cake did not turn out as fluffy as I'd prefer and since its the first time I'm making a pound cake, I am not sure if I got it correct, as it was rather dense, but soft nonetheless. It is plain enough for those who love just absolutely plain butter cakes like my mum. I don't think I would make this often but maybe once in a while for my mummy. :)

Vanilla Pound Cake

Ingredients:

150g pastry/cakeflour

1/8 tsp baking powder

150g unsalted butter

150g icing sugar

1/8 tsp salt

3 eggs (about 150g)

1 tsp vanilla extract (priginal recipe uses 1 lemon, grated for its zest)

Method:

1. Preheat oven to 170°C.
2. Line cake pan with parchment paper. Sift flour and baking powder together twice.
3. Beat butter, icing sugar and salt together in an electric mixer until light, fluffy and pale. Gradually add eggs and beat well.
4. Add flour and baking powder mixture and fold through completely using a spatula. Surface of the batter should be glossy and smooth.
5. Pour batter into prepared cake pan and make a lengthwise dent in the middle with a spatula. Bake for about 50 minutes.
6. When cake is done, remove from the baking pan and place on a wire rack to cool.

Recipe adapted from: "Okashi Treats" by keiko ishida