A pound of each of the following four components is usually used to make pound cake: flour, butter, eggs, and sugar. Loaf pans or Bundt molds are typically used to prepare pound cakes. They may be served with an icing coating, a thin glaze, or a dusting of powdered sugar. Pound cake’s primary ingredients are flour, butter, sugar, and eggs.
Easy pound cake Recipe
For the icing
- 125 g icing sugar
- 1 tbsp vanilla paste / ½ vanilla pod seeds
- Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 – 45 mins.
- Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water – you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it’s fine if it drips down the edges. Allow to set and then slice.
- fat 23g
- saturates 14g
- carbs 62g
- sugars 43g
- fibre 1g
- protein 5g
- salt 0.46g
The classic pound cake has several variations, with other nations and areas having their own versions. These can involve making adjustments to the original recipe to change the properties of the final pound cake, as well as the addition of flavorings (like vanilla extract or almond extract) or dried fruit (like currants or dried cranberries). To achieve leavening during baking, for instance, baking soda or baking powder may be used, resulting in a less dense pound cake. In order to create a moister cake, butter can occasionally be replaced with cooking oil (usually vegetable oil). In the United States, a popular variant called “sour cream pound cake” substitutes sour cream for