Classic pound cake
Pound cakes are absolute classics dated back to 18th century Europe. Typical pound cake is made of four ingredients: sugar, flour, butter, and eggs. Pound cake will be better if adding vanilla and replace some of the flour with potato starch. There isn’t much to say about the origin of this recipe – the variation of the pound cake recipes can be found in most French cookbooks and in most baking books.
The version of pound-cake I posted is simple, delicious and simple to make if followed recommendations below.
If desired, zest of one lemon can be grated in the cake mix, it gives a good lemon flavor to the pound cake
Preparation time: 15 min preparation, 1-hour baking
Level: not too tricky
Quantity: one cake, 12-15 slices
Ingredients:
125 g high-quality wheat flour
125 g potato starch
1 teaspoon baking powder
250 g 82% butter (soft, held in room temperature)
250 g refined sugar
1 teaspoon vanilla sugar
4 big eggs
Preparation:
1. Heat the oven to 180 degrees
2. In the large bowl, using food mixer beat together the butter, sugar and vanilla sugar until very light and fluffy.
3. Add eggs and continue mixing
4. Add wheat flour and potato starch and baking powder and mix well using the food mixer.
5. Rinse the cake Bundt mold well with butter, sprinkle with flour. It is important to cover the Bundt mold homogenously with flour. Shake off the exceeded flour.
6. Spread the cake mix to Bundt mold and bake at 180 degrees C for a one hour until golden and an inserted skewer comes out clean.
7. Dust with icing sugar before serving.
Ready!
