When you’re thinking cake, what’s the first thing that comes to mind? Cheesecake….Mousse….cakes loaded with frosting. Those are cakes which give us a sugar high. They’re gorgeous to look at and taste just as good to eat but nothing beats the humble pound cake for me.
It’s one of the first cake recipes I learned to bake with grandma and till date I enjoy baking it because I don’t really need to follow a recipe plus the result is just phenomenal. A light, fluffy spongy cake that can be eaten for every meal and you will never get tired of eating it.
It’s nothing complicated. Trust me, you can bake this cake with your eyes closed(dont mean it literally) because it’s that simple. It consists of 4 basic ingredients- flour, butter. eggs and sugar which you should already have in your pantry.
Usually baked in a bundt or loaf pan, it can be baked however you like. Sometimes I like it in the form of a loaf while other times, I prefer eating it as a cake so totally depends on your mood.
The pound cake originated in the 1700s in England. It was discovered by Hannah Glasse in her Art of Cookery (published in 1747). By the mid 1800’s, pound cake recipes started to add liquids and in the 1900’s, baking powder was added to the recipes. It is baked with ingredients in the ratio 1:1:1:1. Traditionally, it is known to have one pound each of flour, butter, eggs, and sugar. as this made it easier for people who didn’t want to follow recipes. The ingredients in the cake, however, were measured up to one pound. The traditional recipe is not supposed to have a leavener in the cake but grandma always uses baking powder. In olden days, they would rely on the air whipped into the batter while making it.
Few things to keep in mind while making this cake is make sure that your eggs are at room temperature before starting so that more air will get into them.
If the batter forms a thin coat on the back of a spoon, you have enough liquid. If it is thicker than that, you can add a bit of water or milk. The starch in flour stiffens the butter, sugar and egg foam, and some gluten forms, which holds the cake together — you don’t want too much gluten to develop, though, or the cake will turn like bread.
Another important technique to follow is folding. You fold the flour in because you want to break as few as possible of the bubbles that you’ve worked hard to form — the folding also helps avoid developing too much gluten.
The use of artificial leaveners like baking soda and baking powder help in reducing the density of the cake so it’s all upto you. How you prefer eating it.
I like a light, spongy cake and that’s what this recipe will give you.
Was feeling a little indulgent while baking it so went ahead and added some blueberry jam and glazed cherries. It’s got a beautiful vanilla flavour with a light golden crust. This cake is a true winner indeed!