Servings : 9" x 5" x 3" loaf pan
This is one of the most luxurious cakes, and is really easy to make. It’s a rich, moist and buttery cake that literally melts in the mouth and leaves you wanting another slice right away!! Tastes perfect with a cup of tea or coffee or a glass of cold milk.
Recipe courtesy of Joy of Baking
Ingredients
- 3 large eggs, at room temperature
- 3 tbsp. milk, room temperature
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 cups sifted cake flour (meaning first sift the flour, then measure 1 and a half cups, then sift again) (150gm)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup granulated white sugar (150gm)
- 13 tbsp. unsalted butter, room temperature (1/2 cup + 1/3 cup) (185 grams)
Instructions
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
The cake will still be ok if you use regular all-purpose flour, but cake flour tends to give a soft and fluffy texture. You can make cake flour at home using this method:
For every 1 cup of flour, remove 2 tbsp. from it and replace them with 2 tbsp. of corn flour/cornstarch. Sieve 3-4 times so that they are well combined. And your cake flour is ready!!
Salam sis,
Can I use margarine instead of butter ? And an I use round cake tin 8″ inch instead ??? Plz reply soon
W/Salaam, you can use margarine but butter is what makes a pound cake taste excellent. And yes a round 8″ pan is fine.
Salam Fauzia sis cn i use plain flour for dis recepie?
W/Salaam, cake flour makes the results better. Instructions on how to make the cake flour is included in the recipe. 🙂
Salam please can I use
Salam please can I use sorghum or corn flour instead of plain?. Do you have any gluten free recipe?
W/Salaam, have never tried
W/Salaam, have never tried with that variation. Sorry at the moment no gluten-free recipes.
looks good cant wait
looks good cant wait
Assalam-o-Alaikum
Assalam-o-Alaikum
Dear Fauzia i need your help. I am a real beginner to baking, i want to start with a basic simple cake. I want to make it for my hubby but i dont have an electric mixer, Can i make a cake with simple hand mixer. Pls reply soon .
W/Salaam, yes you can make
W/Salaam, yes you can make one with a hand mixer. 🙂
thank u so much for replying.
thank u so much for replying.. May ALLAH bless you ..
All the queries gave lots of
All the queries gave lots of information
can u plz tell me if i can
can u plz tell me if i can use this cake as a base cake for mango mouse cake rather then making that sponge cake..dat is a bit diff to make hehe:)
Yes you can do that.
Yes you can do that.
salam… fauzia baji i tried
salam… fauzia baji i tried this recipe today and got dishearted very badly. orst of all, it got very dark and crispy on the sides and base. i did put almonium foil too after 30 mins… my main concern is that was raw:(((((( it was uncooked at the bottom. i baked for 55 mins. the toothpick stick was clean then only i took it out of the oven
W/Salaam. Am sorry that your
W/Salaam. Am sorry that your cake did not turn out well. The recipe is a good one and many have tried it with excellent results, so let us try to figure out where you may have gone wrong. Did you preheat the oven? What temperature was it at? Was the baking pan very thin or a regular pan? Is the heating of your oven proper and accurate?
Fauzia I made a mistake
Fauzia I made a mistake during the cake …….cake came out too good but instead of vanilla essence I accedentally added almond essence. ?…now what icing will go withbit as it has strong almond (bitter) flavour. ?…plz help
Thanks for the feedback and
Thanks for the feedback and sorry about the mistake! Try whipped cream, it has a light texture and flavour so it will pair nicely with the cake and hopefully diminish the almond essence. Serve with some fruits too, like strawberries.
Thanks fouzia….I will try
Thanks fouzia….I will try whipped cream….I tried almost all of ur buns and breads too they came outreally good and soft.
tried it yesterday, awesome
tried it yesterday, awesome recipe, it turned out great, sweetness was a little low for us, and increased the amount of baking powder a bit. Thanks a bunch for such a lovely recipe.
Salam. The cake tastes
Salam. The cake tastes absolutely irresistable, Mashaallah! However, the granulated sugar settled at the bottom of the cake so it has a little hard grainy bottom surface. And it always happen with me whenever I use granulated sugar in cake recipes! Do you think there is something about the size of my sugar particles or is it my inability to mix the ingredients properly? 😐 any suggestions to help avoid this the next time I plan to bake a cake?
W/Salaam, and yes it could be
W/Salaam, and yes it could be that the sugar is very coarse. Give it a whizz in a processor to grind it before using, it should work out perfectly that way inshaAllah. 🙂
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Assalam
Assalam
Please confirm whether cake flour and self raising flour is same and whether it is necessary to use unsalted butter for this recipe.
Thanks
W/Salaam. The two flours are
W/Salaam. The two flours are different, read here: http://www.fauziaskitchenfun.com/how-to-make-cake-flour-self-rising-flour
And you can use salted or unsalted butter.
Assalam
Assalam
Thanks for your link above. Just wanted to understand clearly. It means that cake flour is not the same as self-raising flour. Please confirm 1 cup flour is 120g
Thanks
W/Salaam, yes the two are
W/Salaam, yes the two are different. and yes 1 cup flour is 120g
Hey fauzia can u plz tell me
Hey fauzia can u plz tell me how to bake if i dont hav a parchment or buttrr ppr? Can i just grease the tray and start baking ?
Hi, yes grease the tray well
Hi, yes grease the tray well so the cake does not stick.
Hi Fauzia, although I love
Hi Fauzia, although I love this recipe but can you post a recipe for thr plain cake tthat is available in the bakerys?
Hi, please check the rest of
Hi, please check the rest of the folder there are a few more plain cake recipes in here like the vanilla cake, almond cake and more.
Hi fauzia assalam please ican
Hi fauzia assalam please ican use wheat flour n olve oil to replace butter?lam a heart patient lcant eat buter
Hi, pound cakes are all about
Hi, pound cakes are all about the butter. I would recommend you try a different cake recipe because without the butter for this recipe it will not be a proper pound cake. Sorry dear!
Hi, I tried this recipe.
Hi, I tried this recipe. However, I was confused by the ingredients as you mentioned ” 1 1/2 cups sifted cake flour (150gm)”. However, as per your measurements chart, 1 cup flour = 120 gm, thus 1 1/2 cups becomes 180gm but you mentioned 150gm in the recipe. Can you please advise?
I used 180gm and it was very delicious, however in the middle it was not as soft as the upper and lower part. I cooked it for 65 minutes as you mentioned. Any suggestions?
Thanks
Hi, this recipe is from Joy
Hi, this recipe is from Joy of Baking. I have used their measurements. Normally measuring cup size varies from country to country. That is why I included the grams as well to ensure that the exact measurement is given as per the recipe. 🙂 Try and make it as directed and see if you find any difference in the texture.