Recipe by Maya's Mama
A very easy recipe to follow--makes a nice dense pound cake. Add coco powder for a chocolate pound cake.
Top Review by MathMom.calif
For taste and texture, this cake is a 5 star. Dense. Moist. Exactly what you expect for a "pound cake". However, I had some issues with the recipe... I thought 30 minutes didn't sound like long enough to bake a loaf-style cake, and it wasn't. I ended up putting it back in the oven for "just 7 more minutes" several times. I lost count. But I probably baked it for about an hour. It was nowhere near set in the center after even 45 minutes. Also the sides of the cake sort of collapsed inwards a bit, so they looked "dented". I've never had a loaf cake do that before. I suppose it may have been because I was checking it in the oven so often during the time it was rising. Nevertheless it tasted great. We used it as a foil for fresh nectarines and sweetened, condensed milk. Would make again, but sure would like to avoid the issues with the dented sides. Oh, a footnote... 3 eggs was less than half a pound, 4 eggs was too much. So I used 3 eggs and one egg white. The batter for this cake comes out very rich and thick, almost like taffy. It tastes practically like vanilla ice cream (before baking, of course).
- 1⁄2 lb flour (any type of white flour)
- 1⁄2 lb egg (weigh eggs with their shells)
- 1⁄2 lb soft butter
- 1⁄2 lb sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 teaspoons baking powder
Directions See How It's Made
- Preheat oven to 350°.
- Add all the ingredients to a bowl of a cake mixer.
- Beat on high for 7 minutes.
- Grease a loaf dish.
- Pour cake batter into dish.
- Bake for 65 minutes; check doneness with toothpick or cake tester.
- Allow to cool covered with paper towel for 30 minutes.
- Transfer to cooling rack and allow to cool covered.
- Once cooled, cut into slices and serve.