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Bake Fresh

Bake Fresh

August 10, 2011 · 9 Comments

Best Ever Pound Cake

Cakes

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 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. 

2. Grease and flour a 12-cup Bundt or 10-inch tube baking pan. I used 8 inches loaf pan for half recipe.
3. Sift together the flours, baking soda and salt. Sift again. Set aside. 
4. Combine the sour cream, vanilla extract and honey (if using) in a small bowl. 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. 
6. Add the eggs one at a time, beating well after each addition. 
7. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix just enough to blend the batter after each addition. 
8. Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes (40 mins for half recipe) or until a toothpick inserted in the center of the cake comes out clean. It is beautifully golden when done. 
9. Cool the cake in the pan on a wire rack for 25 minutes. Remove the pan and place the cake on a wire rack and allow to cool completely. 
10. Dust with confectioner’s sugar before serving although not required.

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Previous Post: « My blog turns two and its coconut all over!
Next Post: Traditional Black Forest Cake – Pakistani Recipe »

Comments

  1. Anonymous says

    August 11, 2011 at 12:48 pm

    ok

    Reply
  2. erum says

    August 18, 2011 at 11:56 pm

    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

    Reply
  3. bakefresh says

    August 28, 2011 at 8:01 pm

    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

    Reply
  4. Anonymous says

    February 21, 2012 at 5:53 am

    Tried this cake a few days back & loved it!!

    Thanks

    Sameera

    Reply
  5. Nisa Homey says

    March 15, 2012 at 5:11 am

    Hi Nadia, nice to meet u here…this cake looks perfect. Will try it ASAP. Happy to follow u for more exciting recipes.

    Reply
  6. bakefresh says

    April 14, 2012 at 9:15 am

    thanks nisa:)

    Reply
  7. Rahma says

    June 15, 2012 at 11:07 pm

    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?

    Reply
  8. Parsa says

    June 7, 2016 at 7:51 am

    No need of baking powder in this cake…?, I never use baking soda in the cake, so little scare for using it…

    Reply
    • bakefresh says

      June 9, 2016 at 12:51 pm

      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

      Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
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1. Cream butter and sugar 
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3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
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Detailed recipe on my YouTube channel.

Linked in stories. 

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INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

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Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

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If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

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I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
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The other brands I have tried 
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#chocolate #chocolateinformation
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5 Egg yolks250 ml Milk

100 grams Sugar

1/4 teaspoon Salt

1/2 teaspoon Vanilla essence

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1 teaspoon butter

2 tablespoon milk

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#chocolateicecream
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