So, traditionally a pound cake has had a pound of all the ingredients, i.e eggs, sugar, butter, and flour, but the recipe which I am sharing today has been in our family for years.... I feel like pound cake sits in your stomach like a brick, it is too heavy, hence this version, which tastes exactly like a pound cake but lighter and there's no special equipment needed (not even a mixer).
Also, look at how pretty the crumb is!!!!
Ingredients For Pound Cake
All-Purpose Flour – Just the regular all-purpose white flour that you likely already have in your pantry. To get the most accurate results (and minimize dishes!), I like to do this on a scale by weight.
Sugar – Use granulated white sugar for this cake. Like the flour, I prefer to do this on a scale by weight, right inside the mixing bowl.
Baking Powder- A lil bit of leavening to make it lighter
Butter– For that traditional buttery flavour, yummmm
Eggs, and Vanilla Extract- Pantry staples
That's it, 6 ingredients
How to make the cake?
Mix the wet ingredients in a bowl
Sift all the dry ingredients on top of it.
Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
Chill the cake until completely cooled
Well, that's it, now go and make it.
Yield: 8
Ingredients:
2 medium eggs, room temperature
1t Vanilla extract
1/2 cup (100g) Granulated sugar
1/3 cup (76g) Unsalted butter, room temperature
1 cup (120g) All-purpose flour
2t Baking powder
Directions:
Preheat oven to 180 C (350 F). Grease and flour or line with parchment paper, an 9:x5" loaf pan.
In a large mixing bowl, add the butter, sugar, vanilla extract, and eggs, and mix well until no more lumpy butter can be seen
Sift all-purpose flour and baking powder into the same bowl, mix it until just combined
Pour batter into prepared pan. Tap the pan gently against the counter to release any air bubbles.
Bake cake for 30-35 minutes or until golden on top and a toothpick inserted in a few places comes out clean.
Notes:
Leftovers can be stored in an airtight container in the fridge for up to 2 weeks (yessssssss!!!!)
It is also freezer friendly, and will last for upto 2 months easily.
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