Pound Cake

This is the cake that always takes me down memory lane. Every Christmas mom used to make this for us. It was something about the sweet smell of vanilla and eggs and sugar baking in the oven that screamed to us Christmas! I still remember one cake loaf was not enough. Mom used to put one loaf in the oven, as the ovens that time were round shaped and not quite large to hold big cakes and then she would start mixing up another batch so when the first loaf is out, another one is ready to go in. Every one in the neighbourhood would get the piece of the cake and they all loved it dearly. Now that I have the large oven, I could really make 10 loaves at a time. But I have still stuck to mom’s recipe and hence, only 1 cake at a time! I really don’t mind it. I know I should use the oven space and the electricity and all that. But I don’t want to double or triple up the recipe and make big batches of cake.  And this recipe is so sweet. A lovely loaf of pound cake from scratch in 3 simple steps. Perfect for busy moms for those busy times desserts. And this rich and sweet pound cake still hits the spot! 

Make sure all the ingredients are at  room temperature. 

Here’s how I made it.

Pound Cake

Ingredients

1 cup(2 sticks) unsalted butter

2 cups AP flour

1 cup sugar

1 tsp baking powder

4 large eggs

2 tsp Pure Vanilla extract

A pinch of salt 

How to:

Preheat oven to 350° F.

Cream butter and sugar with an electric hand mixture until light and fluffy.

Butter the loaf pan with leftover butter paper.

Add eggs one at a time and beat well

Add vanilla.

Now in another small bowl, mix AP flour, baking powder and salt and mix well.

Incorporate with the butter-sugar mixture with the hand mixer on low speed.

Don’t overmix.

Bake for about an hour or until toothpick comes out clean if inserted.

Let cool down on wire rack for about 15 minutes and then slice and serve.

Enjoy!