Simple pound cake

So again this weekend I find myself a few hours from home, helping with an Model United Nations conference, so no baking for me! However, this doesn’t stop me from indulging in my baking obsession but cruising around the blogosphere in search of inspiration and ideas for future baking/blogging. A blog that I’ve found is a brilliant starting point for all things cupcake is, with lots of new and crazy cupcake recipes including corned beef and cabbage cupcakes, avocado and lime cupcakes and more normal ones like chocolate and fruit cupcakes.

From here I wandered through a few blogs and pages and came across, an all round amazing cooking blog. One of their recipes was the traditional pound cake. I realised I’ve never actually made a pound cake! It’s as simple as it sounds, it has 4 ingredients and traditionally they all weigh 1 pound, or 16 ounces. But essentially they all need to be in the ratio 1:1:1:1. So if you weight out your eggs and make sure everything else weighs them same you’ll be fine!

Here’s the recipe, enjoy!

Makes enough for 1 massive cake or 2 loaves
16 ounces of butter, softened
16 ounces of sugar
16 ounces plain flour
16 ounces of eggs (about 8 eggs)
Preheat the oven to 160°C, and grease and line two tins. 
Cream the butter with the sugar. Add the eggs one at a time, adding a little flour if it starts to curdle. Fold in the rest of the flour and divide into the cake tins. 
Bake in the preheated oven for about 1 hour.

I’d would love to see any variations or attempts! Happy baking!


One thought on “Simple pound cake

  1. […] that you can just put it all in the mixer and leave it to it. I’ve previously posted about pound cakes, and this is based on the same principles. You just weigh your eggs, and measure out all the other […]

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