Plainly Perfect Pound Cake
Source: Kokken69Recipe by Tish Boyle from The Cake Book
Ingredients:
200g/2 cups plain flour (I used cake flour.)
1/4 tsp baking powder
1/4 tsp salt
227g/2 sticks unsalted butter (softened)
250g/ 1 1/4cup castor sugar (Like Shirley, I reduced this to 200g)
4 large eggs
1 tsp finely grated lemon zest
1 tsp grated orange zest
1 tsp vanilla extract
80ml heavy cream (I used thickened heavy cream. This may explain why my cake turned out dense.)
Method :
- Preheat 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 mixed.
- Add the citrus zest and vanilla extract.
- Add flour mixture in 3 additions, alternating it with cream (added in 2 additions).
- Pour into 2 lined 3"x 7" pound cake mold (I used three 6"x 3" loaf pans) and bake for 60-70 mins or until the cake turns brown and a testing skewer comes out clean. (Trish Boyle had baked this at 162C but I had to use a slightly higher oven temperature to ensure that the cake is cooked through without dense uncooked spots).
Hope you liked it Faeez. You've baked so many... the texture of your cake looks a little from what I saw in mine..but I love the golden hue.
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