Basic Pound Cake

Ingredients (serves 10)

• Melted butter (optional), for greasing
• 250g unsalted butter, cubed, at room temperature
• 220g (1 cup) caster sugar
• 1 tsp vanilla essence
• 4 large (59g each) eggs, at room temperature
• 250g (1 2/3 cups) plain flour
• 3 tsp baking powder
• Icing sugar (optional), to serve

Method

1. Preheat oven to 170°C. Measure all your ingredients. I like to use cultured unsalted butter, which is simply unsalted butter with a culture added. The culture imparts a subtle, tangy flavour that lifts the flavour of the cake without the addition of salt. It is important to have both the butter and eggs at room temperature before you begin making the cake. The room temperature butter will transform to a light, creamy texture more readily when beaten with the sugar, and the eggs will incorporate more air and give a lighter texture. If these ingredients are chilled, the mixture will curdle when the eggs are added and can give the cake a heavy, coarse and uneven texture. Have all the required utensils close at hand. You will need a large (13.5 x 23.5cm, top measurement) loaf pan. If not using a non-stick pan, brush the pan with the melted butter to grease and then line the base with non-stick baking paper.
2. Beat the butter in a medium bowl with an electric mixer or hand beaters on high until smooth. Add the caster sugar and vanilla essence and beat until very pale (almost white) and creamy. Scrape down the sides of the bowl occasionally to make sure the ingredients are evenly combined. The final texture of the cake will be affected by the type of beater/s you use. It is best to use a regular beater/s as opposed to a whisk attachment. The idea of beating the butter and sugar is not only to combine the two but also to incorporate air. A whisk attachment can be used but you will find that it won’t beat the butter as vigorously and the resulting texture of the cake will be more coarse and less even. Beating butter and sugar until almost white in colour also softens the butter enough to incorporate the eggs without the mixture curdling.
3. Add the eggs one at a time, beating well, on high, after each addition, and scraping down the sides of the bowl frequently. If the eggs are added too quickly or, as mentioned in step 1, if they are too cold, the mixture will curdle and in turn will affect the texture of the cake. Make sure you beat the mixture very well after each egg is added. If the mixture starts to curdle, stand the bowl in a sink of warm water, stirring constantly with a wooden spoon so the butter doesn’t melt, for 15-30 seconds to warm the mixture and then continue beating.
4. Sift together the flour and baking powder. Gently fold the flour mixture into the butter mixture with a spatula or large metal spoon until combined. Be careful not to over-mix or the cake will develop a tough texture.
5. Spoon the cake mixture into the loaf pan and smooth the surface with the back of a spoon. Smoothing the surface will help the cake rise more evenly.
6. Bake in preheated oven for 50-55 minutes or until cooked through. When ready, the cake will start pulling away from the sides of the pan and a skewer inserted into the centre of the cake will come out clean. Stand the cake in the pan for 5 minutes before turning onto a wire rack. Turn the cake the right way up and cool to room temperature. Cooling the cake on a wire rack will prevent it from steaming in its own heat trapped by the pan and will encourage a crisp crust to form. Sprinkle with icing sugar, if desired, and cut into slices to serve. Store in an airtight container for up to 2 days.

Notes & tips

• Variations:
• Almond pound cake: Reduce butter to 200g and add 100g almond meal with the flour and baking powder. Continue as in the basic recipe.
• Chocolate pound cake: Omit the vanilla. Gradually mix 125mls (1/2 cup) hot water into 50g (1/2 cup) sifted cocoa powder until smooth. Add the cooled chocolate mixture to the butter mixture after adding the eggs and continue as in the basic recipe.
• Strawberry pound cake: Roughly chop 250g (1 punnet) of washed, hulled strawberries and toss in a little of the flour before folding into the butter and egg mixture. Continue as in the basic recipe.
• Madeira cake: Omit the vanilla. Add the finely grated rind of 3 oranges to the butter and sugar mixture before beating in the eggs. Continue as in the basic recipe.
• Lemon poppyseed pound cake: Omit the vanilla. Add the finely grated rind of 3 lemons to the butter and sugar mixture before beating in the eggs. Fold in 1/2 the flour mixture. Then fold in 80mls (1/3 cup) fresh lemon juice and 2 tbs poppyseeds followed by the remaining flour mixture. Continue as in the basic recipe.
• Tip: Toast slices of stale pound cake, drizzle with golden syrup or honey, and serve with poached fruit and whipped cream, thick cream or ice-cream.

Recipe Source: Taste.com.au

Photo Source: stu_spivack