Written by Archana Doshi
A buttery cake perfect for eating on its own, poundcake is also an important component of elegant desserts. An all time favorite tea cake, that used to be available in bakeries is simple, quick an easy to bake. Delicious variations can me made with this cake, by adding a few taste enhancers like, orange rind, lemon rind, crushed almonds, desiccated coconut, raisins, chopped figs, chopped nuts, cut candied pineapple, dried cherries etc. Its all your choice to make it a delicious fruit cake
- 1 cup butter
- 1 1/3 cups sugar
- 4 eggs
- 2 teaspoons vanilla essence
- 1 3/4 cups of flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
Preheat the oven to 180 C. Butter and flour the loaf pan. You can use any other pan you wish like a 8" square or a round pan as well. I like using loaf, the cake slices nicely.
With a whisker or an electric mixer, cream the butter until light and fluffy. Add the sugar and cream until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla, baking powder, salt and beat well until well.
Add the flour gradually and beating until well incorporated. Add the milk until well blended.
Pour the batter into the prepared greased pan and bake until a knife inserted in the center comes out clean, about 45 minutes to 1 hour. The baking time will vary from oven to oven, so take care too look at it after 30 minutes.
Cool in the pan on a rack before serving.