pound cake

Our grandparents’ blissful treat – a slice of pound cake for all 🙂

Give me a slice of pound cake with just honey over it, or layer it with fruits and jam…It tastes heavenly! No matter what cake we enjoy, pound cake still has a special place all over the world. Our grandparents’ blissful treat handed over to generations… No mess or fuss; measurements are easy to remember – a pound of each ingredient, an easy way to remember the recipe.


But over the period, tweaking took its toll and started to become sort of sophistically light and soft added with icings and investing creativity – which is very convenient of course. Yet the name stayed and the tweaking continued…


Why the fuss, oblivious to the fact I followed the same road that gives me the option to bend it and sneak in the leavening agents to make it look slightly fluffier and soft. Still you get the dense and hard looking texture as you slow bake. Given the dense and hard texture, pound cake works well with anything. It is sort of quintessential if you’re a fan of layering. A fruit truffle when friends come over is so darn perfect.

The following are the measurements I have for pound cake. Work it around till you get a good grip of it.


All purpose flour 1 & 1/4 cups

Baking powder 1 tsp

1/4 tsp salt

3/4 cup granulated sugar

3 eggs

1 stick butter

1 tsp vanilla

Grease a round cake pan with butter and remove excess grease from the pan and line a layer of parchment paper.

Combine the flour, baking powder and salt. In another bowl, cream the butter and sugar.

In a large bowl, beat eggs. First, add the vanilla to the egg and then beat the egg mixture nice and airy. Next add the cream mixture. Then after, add the flour mixture. Gently mix everything together.

Transfer the batter into the pan and even the top with a smooth icing spatula. Bake at 350° oven for about 40 minutes or until the toothpick inserted in the center comes out clean.


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