This is about as simple and straightforward as it gets, so the perfect first post about making cakes.
Pound cakes are so named because of their ingredients – equal measures of flour, sugar, eggs and butter.
Originally weighed out at 1 pound each, the recipes have been modified over the years because nobody bakes cakes that big any more.
There have also been a number of other modifications made because the original recipe can turn out a very dense, rich cake that may not appeal to modern tastes.
Leavening agents like baking powder are now often added to give the cake height, and ingredients like sour cream or buttermilk are often swapped in for eggs to lighten the texture.
You can also flavour your cake to your liking. I’ve gone with a classic lemon, but you can consider chocolate, coffee, vanilla, berry swirl (using fruit jam), nut or even green or chai tea.
I went for 4oz (or ½ cup) for the basic ingredients then added 1 tsp baking powder and swapped out ¾ of the eggs for sour cream.
The cake itself was an absolute breeze to make, there was barely any washing up to do and the cake itself was delicious.
This is definitely going to be a default cake for me, and I plan to try out a number of flavour combinations over time.
I think it’s also helped me get my head around butter-based cakes in terms of ingredient ratios and also basic techniques like creaming the butter until light and fluffy and not overbeating the eggs.
Lemon sour cream pound cake
4oz butter, softened
4oz caster sugar
1 ¾oz egg (equated to 1 large egg)
3oz sour cream
1 tsp baking powder
1 tsp lemon zest, finely grated
Juice of 1 lemon
Sift together the flour and the baking powder, then set aside.
Cream the butter and the sugar together until pale and fluffy.
Add the egg and beat gently until incorporated.
Slowly add the dry ingredients and sour cream bit by bit, alternating between the two.
Pour the mixture into a lined loaf tin.
Cook at 165 degrees for 30 minutes.
Once cooled, drizzle with a glaze made up of icing sugar, lemon juice and lemon zest.