This simple cake doesn't need anything extra to taste terrific. It's easy to bake and you can vary with filling and toppings. A true basic recipe
On Saturday I make always a treat for Sunday to eat at tea time. Today I baked a delicious yet simple cake. A very easy recipe, no additions. They actually find it around here the most delicious one (at least all under 18). Everyone should have a basic recipe for a pound cake in his collection, and this one is definitely recommended!
You can vary at wish with this basic recipe. You could add some herbs, nuts or fruits. Or you could mix cocoa through to get a delicious chocolate cake. The variations are endless.
Tips for a simple
For the success of this delicious cake these are some good tips that are important.
- It is important for the airiness, that all the ingredients are at room temperature. It provides a better structure.
- Beat the butter well with the sugar before adding the other ingredients. Don't rush it. Therefore, the cake will rise higher and becomes lighter.
- Use, if you have a conventional oven at 200 degrees Celsius. Then the cake will rise smoother and it will not open. If you have a convection oven bake the cake at 180 degrees Celsius.
- Never open the door before the end of the baking time. Otherwise the cake may collapse.
It's a good taste!
Simple pound cake
This recipe is:
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- Cake tin 26 cm
- 280 gram plain flour
- 20 gram baking powder
- 200 gram sugar
- 3 eggs size L
- 250 gram butter, unsalted and some extra for buttering the cake tin
- 1 lemon, zest or zest of 1 lime
- Preheat the oven to 200 degrees Celsius
- Butter a cake tin and sprinkle some flour into the tin. Make sure the bottom and sides are covered with flour. Tap out the access flour.
- Mix the butter and the sugar for about 5 minutes.
- Put the grate into the bowl and mix for another minute.
- Add the eggs (one by one), while mixing on low speed.
- When the eggs are incorporated, use a spoon to mix the remaining flour through the dough.
- Put the dough in a cake tin.
- Transfer the cake to the oven.
- After one hour the cake should be ready, however to check if the cake is done, you can use a wooden stick to punch the cake in the middle. When you pull the stick out of the cake and it's dry and clean, you're cake is ready. If not, put the cake back for another 5 to 10 minutes and check again.
- Let the cake rest 5 minutes before removing the tin.
- After removal, cool down the cake on a wire rack.