I know there are tons of pound/butter/loaf cakes on this recipe, but I’ve already explained my parents and their old-fashioned love for these so that’s no surprise there. since they are my usual guinea pigs product tasters, it makes sense to try out a range of recipes, especially since there are so many about the blogosphere.
this one comes from trish boyle, not a baker I’ve come across personally but her name’s come up incessantly in blogs about sponge cakes – so I thought to give it a try.
I threw lots of zest into the batter, and gave them both away, so I didn’t get to try it – but my aunts were very happy with the texture and taste, and suggested throwing even more zest in, so I suggest you try that if you make this! also, this used heavy cream, which I didn’t have on hand, but I substituted that with a mixture of milk and bitter, which seemed to work very well!
p.s. I realise that photo of the lizard might be a tad alarming, but I swear I didn’t put it into the batter! it was lurking about my backyard while I was baking and I thought you guys might like to have a look at its pretty scales.
plainly perfect pound cake (adapted from @køkken, taken from tish boyle’s the cake book)
200g all purpose flour
0.25 tsp baking powder
0.25 tsp salt
227g unsalted butter, room temperature
205g castor sugar
4 large eggs
zest of 1 orange
zest of 1 lemon
54ml milk + 25g melted unsalted butter (or substitute 80ml heavy cream)
1 tsp vanilla
- preheat the oven to 170C, and line 2 loaf tins – I used loaf liners. melt the 25g of unsalted butter in a microwave, and then stir in the milk – this was my substitute for heavy cream. let cool – there will be a layer of oil on the mixture, but that’s fine.
- cream the butter for 2 minutes until creamy, then gradually add the sugar and beat for another 4 minutes until the mixture is light and fluffy.
- reduce the speed of the electric mixer to low, and add eggs separately, mixing well after each addition. add the zests and extract, and mix well.
- sift the (flour and baking powder and salt together) directly over the butter mixture in three batches, alternating with the milk-butter mixture, and fold in after each addition.
- divide the batter between the two loaf pans, and bake until brown and a skewer is clean – this took me 35 minutes.