I will not explain why I have been missing from the blogging scene lately. I am really feeling guilty as my regular followers have been asking me this. Well, lot of things and to summarize it all, its my Cake Decorating business, my frequent travelling, Ramadan (more details here), new baby (now 6 months old) and my weight loss plan. You can well imagine, how blogging took back seat among all this hodgepodge. My apologies once again, but there was hardly a day when I didnt miss blogging. It doesnt mean I wasnt cooking or baking, I badly need to get a light setup which can work in evenings as well for some decent photographs.
Coming back to today’s post, this is my family’s favorite, a plain butter or evening or pound cake. My mother, mother-inlaw and hubby absolutely love plain cakes and I make this pretty often. It has been fairly straightforward over the years, like typical pound cake ingredients and proportions, but as I am always in the quest of the best recipe, I tried sour cream (how I love this ingredient) pound cake and it turned out absolutely delicious and perfect. Before that I also tried Perfect pound cake from Rose Levy’s Cake Bible and although the texture was melting in mouth, it lacked the structure, a little crumbly for me. So here for you is my best take on an evening pound cake which I can guarantee will not disappoint you at all.
Best Ever Pound Cake
Recipe source Sweet Kats Kitchen here
Ingredients
1 ½ cup all-purpose flour
1 ½ cup sifted cake flour (I make my own from 1 1/2 cup flour – 3 tbsp and add 3 tbsp cornflour)
¼ tsp. baking soda
¼ tsp. salt
1 cup (2 sticks) butter, softened
2 3/4 cup granulated sugar
6 eggs, room temperature
1 cup sour cream
1 tbsp vanilla essence
2 tbsp honey (I did not use this)
Method
1. Preheat oven to 325ºF.
3. Sift together the flours, baking soda and salt. Sift again. Set aside.
5. In large mixing bowl, cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy. I cannot stress this step enough, its absolutely important to beat sugar and butter really well, it give the volume, fluffiness and air to the cake.
ok
wat is that u add 3 tbsps of in ur cake flour apart from cornflour????????
quote
1 1/2 cup flour – 3 tbsp and add 3 tbsp cornflour
unquote
take 1 1/2 cup of all purpose flour, remove 3 tbsp from it and 3 tbsp of corn flour this results in 1 1/2 cup of cake flour
Tried this cake a few days back & loved it!!
Thanks
Sameera
Hi Nadia, nice to meet u here…this cake looks perfect. Will try it ASAP. Happy to follow u for more exciting recipes.
thanks nisa:)
i tried the recipe, the taste turned out be really good 🙂 but my cake was crumbly 🙁 texture matters a lot to me. what went wrong, can u tell pls?
No need of baking powder in this cake…?, I never use baking soda in the cake, so little scare for using it…
hi Parsa, yes no baking powder, baking soda also as yogurt is used, the traditional pound cake doesnt have any leavening agent, and only butter and eggs are used for the rising, however i sometimes use 1/2 tsp baking powder per egg in this recipe