Pound Cake

So, Menon insisted we bake today. Not that I had a problem. He was home by lunch time. We wasted the first couple of hours randomly talking about stuff. And I swear, for once, we didn’t look up a random chick on Facebook and stalk her.

I’m off chocolate and much as he wanted to recreate the beauty that his wonderful dark chocolate cake (the one he’d baked with fling-thing and another friend) had been, his plans were trampled over… by moi. Muhahahahahaha!

He suggested we try baking a pound cake.

Here’s why it was called a pound cake to begin with:
Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. However, the quantity is often changed to suit the size of the cake that is desired. As long as the ratio is preserved, the resulting cake will generally be very similar to that using the traditional quantities. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake, even if the quantity used is smaller or larger than a pound.
(Source: Wiki http://en.wikipedia.org/wiki/Pound_cake)
If you care to look at the link (I didnt! I mean, I did. I just quickly browsed through. I didn’t read all of it. I might, though. Later.), it gives you a list of different types of pound cakes. Since I’m in USA, I’m guessing we baked the American Pound Cake. Just eggs, flour, sugar, milk.

Here’s the recipe:
(Source: http://www.joyofbaking.com/PoundCake.html)
Obviously, some modifications have been made.
1. 3 large eggs, room temperature
2. 3 tablespoons milk, room temperature
3. 1 1/2 teaspoons pure vanilla extract
4. 1 1/2 cups (150 grams) sifted cake flour
5. 1 teaspoon baking powder
6. 1/4 teaspoon salt
7. 3/4 cup (150 grams) granulated white sugar
8. 13 tablespoons (185 grams) unsalted butter, room temperature
1. Preheat oven to 350 degrees F (177 degrees C).
2. Butter a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. (Grad life, no loaf pan. Substitute: 9 inch round baking dish)
3. In a medium bowl lightly combine the eggs, milk, and vanilla extract.
4. In the another bowl, combine the dry ingredients (flour, baking powder, salt, and sugar) and mix. The recipe online stated we use an electric mixer or a hand mixer. We just used our hands and a sieve.
5. Add the butter and half of the egg mixture. Mix until the dry ingredients are moistened.
6. 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. (This line dhaaped straight off the site because it sounded so cool!)
7. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
8. Bake for about 35 or until the cake is golden brown and a toothpick inserted in the center comes out clean.
9. Serve with chai. Or cold coffee. Or with whipped cream and fruit.

1. It could’ve been sweeter, was my first reaction.
2. It’s so fucking moist. Incredible, reaction #2.
3. On second thought, it’s not sweet. But it’s crazy awesome. It makes the perfect chai time food.
4. Happy Birthday, pacman! (credit: Mr. Menon)
5. You’ll know why. Here’s a picture:

6. I’m still shocked at the amount of butter that went into the recipe. No wonder the cake is so moist!
7. Who the fuck puts a teaspoon and a half of vanilla essence into a single layer cake? We do. And hell, it sure tastes good! 🙂
8. Menon thinks the sifting added that extra softness to the cake.
9. The recipe said 55 to 65 minutes. I’m guessing that’s because loaf pans are deeper, thinner and have lower surface area. Therefore stuff in it takes longer to bake.
10. Awesome Fact of the Day:
A pound cake when well wrapped,
– stays good for several days at room temperature,
– about one week when refrigerated
– or it can be frozen for two months.
(again, off the site I picked the recipe from.)


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