Easy pound cake
A moist, rich and dense cake, the pound cake is a blank canvas for fillings, frostings, luscious sauces and clouds of whipped cream.
Ingredients
- 3 cups flour
- ½ cup corn flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups butter
- 2¼ cups sugar
- 2 teaspoons vanilla essence
- 8 eggs
Instructions
- Preheat oven to 180°C, brush a 9-b-13-inch cake pan with butter or oil and sprinkle lightly with flour.
- Sift together flour, cornflour, baking powder, and salt into a bowl and set aside.
- In a large bowl, cream butter and sugar until very light and fluffy.
- Stir in vanilla essence. Beat in eggs in three additions, beating well after each addition. If it starts to cuddle, sprinkle with a little flour.
- Gently fold in flour mixture. Do not over mix or the cake will be tough.
- Pour mixture into prepared pan and smooth the top.
- Bake for 1 to 1½ hours, until a skewer inserted in the middle, comes out clean.
- Cool for 10 minutes in the pan then turn out onto a wire rack and cool completely.
FILLINGS AND FROSTINGS
- Buttercream, whipped cream, pastry cream, royal icing, fondant etc.
Notes
- Do not use warm or melted butter.
- Do not overbeat the butter.
- Do not overbeat eggs.
- You can use 3 1/2 cups cake flour in place of 3 cups all-purpose and 1/2 cup cornflour.
- Storage: Poundcake wrapped tightly in plastic wrap or foil can be stored at room temperature for 1 to 2 days, in the refrigerator, for 1 week, in the freezer, for 4 to 6 months.
