I have mentioned many times before that my son is an avid lover of cakes, (he definitely got that from me and not his dad, haha) so every now and then he would ask me in his straightforward manner, ‘Mummy, I want cake please….’ and I would give in every time. Usually when I want to make a cake-cake, I would plan it out first but impromptu requests like this calls for an impromptu cake and this is my go-to recipe to make my little man happy because as long as he has cake, it doesn’t matter what, it is enough to make him happy.
This is a Martha Stewart recipe and this is my go-to recipe for a plain pound cake. We can argue about the difference between a plain pound like this to a butter cake but I won’t go there and frankly, I don’t really care either, as long as it’s delicious it’s a winner for me. But here is an interesting story about pound cakes though, it used to be that this cake was made with an equal pound ratio of everything, 1 pound butter, 1 pound flour, 1 pound eggs etc….so you get 1:1:1:1:1…. but of course there are plenty of pound cake recipes out there now that is to your fancy and preference and this is mine. 🙂
Plain Vanilla Pound Cake
- 2 sticks/ 226.8 gms unsalted butter at room temp
- more to butter pan
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- Pre-heat oven to 180C. Butter a loaf pan and line it with baking paper, butter the baking paper too.
- Cream butter and sugar in a mixer till light and fluffy. Add in eggs one at a time making sure they're well beaten before adding the next one.
- Add in vanilla. Mix salt into the flour.
- With the mixer on low, add the flour gradually, mixing till just combined but not overbeaten.
- Pour into loaf pan, level it with a spatula and bake for an hour or till cake tester comes out clean in the center.
- Let it cool in the pan on a rack for 15 mins before turning it out to cool completely.