Pound Cake Recipe Australia
Ingredients
Making a pound cake from scratch is easy if you have the right ingredients. For this recipe, you will need: 225g of softened butter, 225g of caster sugar, 4 large eggs, 225g of self-raising flour, 1 teaspoon of baking powder, and 2 tablespoons of milk. You will also need a 20cm (8-inch) round cake tin.
Instructions
First, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease your cake tin with butter and line the bottom with baking paper. Now it’s time to make the cake batter. In a large bowl, cream the butter and sugar together until light and fluffy. Then add the eggs one at a time, beating well after each addition. Sift the flour and baking powder into the bowl, and stir until just combined. Finally, add the milk and mix until everything is fully incorporated.
Pour the batter into the prepared cake tin and bake in the oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Serving
Once cooled, your pound cake is ready to be served. Dust with icing sugar for a classic look, or top with whipped cream and fresh berries for a more modern twist. Enjoy!
Nutrition
This recipe makes one 20cm (8-inch) round pound cake. One serving (1/12th of the cake) provides approximately: 226 calories, 11g of fat, 28g of carbohydrates, and 3.6g of protein.
Variations
There are lots of variations you can make to this classic pound cake. For a boozy twist, add 2 tablespoons of brandy or rum to the batter. To make a chocolate pound cake, replace 2 tablespoons of self-raising flour with 2 tablespoons of cocoa powder. For a citrus punch, add the zest of one lemon or orange to the batter. You can also add nuts or dried fruit for an extra crunch.
Storage
Your pound cake will keep well for up to 4-5 days in an airtight container. If you plan to store it for longer, wrap the cake in cling film and freeze for up to 3 months. To thaw, leave the cake at room temperature for several hours.
Tips
For a perfectly moist pound cake, be sure to use softened butter. If the butter is too hard, it can make the cake dense and dry. For a lighter texture, use an electric mixer to beat the butter and sugar together. This will incorporate more air into the batter and create a lighter, fluffier cake.
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