Classic Poundcake
User Reviews
5
18 reviews
Excellent
Classic Poundcake
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Classic Poundcake is a dense, buttery cake made from flour, butter, sugar, eggs, and extracts, including vanilla and lemon. It features a tender crumb and balanced sweetness, with a slight tang from soured milk. Baked in a deep round or loaf pan, it yields a moist cake that can be served plain or with light toppings.
Description
The recipe mixes sifted flour with baking soda, baking powder, and salt, combined in an electric mixer with beaten butter and sugar for a fluffy base. Eggs and flavor extracts are incorporated, followed by alternating additions of flour mixture and soured milk to achieve a moist batter. The soured milk is prepared using heavy cream and vinegar, adding a subtle tang and tender texture.
The cake bakes for about 70 minutes at 350°F until a skewer comes out clean, ensuring thorough cooking. Once cooled, the poundcake can be served plain, dusted with sugar, glazed, or iced based on preference. The dense yet tender crumb allows for versatility in presentation.
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Ingredients
- 3 cups plain flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup butter unsalted, softened
- 2 cups caster sugar
- 4 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup soured milk Made by putting 1 tablespoon distilled vinegar in a measuring cup and filling up to 1 cup with heavy cream.
Instructions
- Preheat oven to 350°F (175C/165C Fan) and prepare your baking tin. This recipe is well suited for a deep 9" or 10" round cake tin or two standard sizes loaf tins (roughly 8½"x4½"x2½").
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.
- Add eggs and extracts, beating until incorporated.
- Add flour mixture and soured milk alternating the two and mixing well after each addition.
- Pour the batter into your prepared tin and spread evenly. Place in the centre of your oven and bake for about 70 minutes. Depending on the size of pan, check regularly after 45 minutes, until a skewer inserted in the middle comes out clean.
- Remove from the oven and allow to cool in the tin for a couple of minutes before flipping out onto a baking rack to cool completely.
- Once cooled, can be served unfrosted, sprinkled with powdered sugar, glazed or iced with buttercream frosting.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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