My perfect pound cake, A seemingly nondescript cake this is the most basic cake. Everybody knows how to bake a cake, right?
And why exactly am I talking about this cake
Hear me out on this, all though basic I believe If you perfect the art of making this cake you are sorted to make at least a hundred different variations of this recipe. Be it a Birthday cake base, a wedding cake or even simple everyday tea cake Check out my recipe forhttps://bakinginthehills.com/banana-walnut-bundt-cake-nordic-ware-mould/.
It is important to get your basics right.
After a lot of experimenting, I have finally found my recipe for the perfect pound cake.
Traditionally this cake is measured a pound of all the ingredients hence the name pound cake.
Personally I think although you do end up making a decent cake with the one-pound method That is flour, sugar, eggs, butter ratio is 1:1:1:1.
However to get the perfect crumb quality and to get the melt in the mouth I have made some changes in ingredient ratio this is a high ratio cake as the percentage of fat is higher than the flour and also challenged the age-old method of starting by creaming butter + sugar and so on so forth.
In this recipe, I have first started with flour and at this point, I must stress the importance of aerating the flour by sieving it. These are small nuances in baking but makes a huge difference to your end product.
Ideally, cake flour would have been the best option for this cake but in India, cake flour is not easily accessible. That’s why I have added corn starch to reduce the gluten content.
In fact, if you frequently bake. It would probably be a good idea to make a batch of cake flour and store it. It definitely makes a big difference when it comes to the texture of your cake.
How to make cake flour at home?
For every 150 gms of all-purpose flour + 2 tablespoons corn starch and sieve this mix at least 2-3 times. Store in airtight containers.
It is as simple as that. So next time you make a cake try substituting All-purpose flour with cake. I am confident you will thank me for this tip.
All though for this recipe of the perfect pound cake, I haven’t used cake flour just made the necessary changes directly in the recipe.
I have started with mixing all the dry ingredients followed by mixing softened butter. It is necessary for the butter to come to room temperature before mixing.
After which I add the liquids that are eggs, milk & vanilla give it a thorough mixing and bake
Check out the recipe below