Pound cake is sort of an interesting treat for me. I don’t really think about it very much, or even crave it, but when I have a good slice it makes me go mmmmm. And anything that makes me go mmmmm, typically sends me to the kitchen to start making it and experimenting with different recipes. I came across the recipe for Tish Boyle’s Plainly Perfect Pound Cake on Kokken69, and knew it was the one for me.
I didn’t alter the recipe and found it to be very simple. While it wasn’t “perfect,” it had a dense, moist texture and was perfectly sweet after taking the advice on Kokken69 to reduce the amount of sugar.
This recipe makes one full size loaf, or 4 mini loaves. I like to make mini loaves because it’s easier to share the love.
By the way, I experimented with adding fresh blueberries to one of the loaves before baking and I wished I had added them to all because it was a nice addition. Just a suggestion, but plain pound cake is great since you can add or top it with almost anything!
| Mini Pound Cake Loaves |
- 200 grams cake flour (you can use all purpose)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 227 grams butter (softened)
- 250 grams sugar (I reduced this to 200g)
- 4 large eggs
- 1 teaspoon finely grated lemon zest
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 80 mil heavy cream
- Preheat oven to 170C.
- In mixing bowl, sift flour, baking powder and salt. Set aside.
- Cream butter with handheld of stand mixer until creamy (about 2 mins). Add sugar gradually, and continue beating for another few minutes.
- Reduce speed to low and add eggs one at a time until incorporated.
- Add the citrus zest and vanilla extract.
- Add flour mixture in 3 additions, alternating with cream.
- Pour into lined (or well greased) pound cake mold, or single or multiple loaf pan and bake for 60-until the cake turns brown and a toothpick comes out clean when inserted in the center. If using min loaf pans, the baking time is about 40 minutes, if one loaf, 60-70 minutes.
