It’s interesting how this recipe derived it’s name. The name ‘pound’ was given to this cake because the original recipe contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. While we can still modify the proportions the cake is wonderfully rich, moist, and buttery with a lovely golden brown crust. This recipe follows the ‘one bowl’ or ‘quick method’ which means all the dry ingredients are first put into a mixing bowl
and then room temperature butter, along with the liquid ingredients, are beaten into the batter.
• 2 large eggs, room temperature
• 3 tbsp milk room temperature
• 1 tsp pure vanilla extract
• 1 cup all purpose flour
• 1 tsp baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated white sugar
• ¼ cup unsalted butter/ oil
• Preheat the oven at 180 Degrees C
• In a medium bowl lightly combine the eggs, milk, and vanilla extract.
• In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended.
• Add the butter and half of the egg mixture.
• Mix until the dry ingredients are moistened.
• Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.
• Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
• Bake for about 30-40 minutes at 180 degrees C or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Preparation time: 1 hr