I always like to try new and different creations in my life, including baking some tasty recipes, even traditional ones. I had pound cake when I was a kid, but not much as an adult and I was a little curious as to its flavor and texture. Of course, I also wanted to see if I could make a decent pound cake. Since I’m trying to eat fewer yummy goods, I decided to halve the recipe to create one pound cake in a loaf pan, as a full recipe allows for two loaf pans.
Traditionally, the recipe for a pound cake is even amounts of flour, sugar, butter, and eggs, a pound of each. To this, I added some salt and vanilla and a little lemon zest.
Ingredients (for half a pound cake or one loaf pan)
- 1 cube butter
- 2 cups sugar
- 4 eggs
- 2 cups flour
- pinch of salt
- zest of half a lemon
- 1 tsp vanilla
Preheat your oven to 300 degrees. Prepare the loaf pan using spray oil and parchment paper. This makes the cake easy to remove from the pan without sticking.
Beat together the butter and sugar until creamy and light, about five minutes.
Add in 1 egg at a time and beat in just until combined.
For a lighter version, beat egg whites separately to form white stiff peaks. Set aside. Add the yolks at this point, one at a time, and fold the whites into the mixture after adding the flour and vanilla.
Slowly add in the flour, sifted with the salt, into the wet ingredients and mix until combined.
Stir in the vanilla.
Pour the mixture into the prepared loaf pan and bake in the center of the oven for approximately one hour.
For a little sweetness, sprinkle the top of the pound cake with powdered sugar.
I tried it with a scoop of whipping cream. For variation, make a cake parfait using layers of pound cake, lemon curd, and whipping cream.