POUND CAKE

Classic Pound Cake Recipe – Full Detail

Ingredients:

• 300 grams of all-purpose flour (sifted for a lighter texture)

• 3 large eggs (room temperature for better mixing)

• 180 ml whole milk (room temperature)

• 50 ml vegetable oil (like sunflower or canola for a neutral flavor)

• 200 grams granulated sugar

• 16 grams baking powder (about 1 tbsp)

• Pinch of salt (balances sweetness and enhances flavor)

Optional (for extra flavor):

• 1 tsp vanilla extract

• 1 tsp lemon zest or orange zest

• A handful of chocolate chips or berries

Instructions:

1. Prepare the Oven and Pan

• Preheat your oven to 180°C (360°F).

• Grease a loaf pan or round cake tin with butter or oil, and line the bottom with parchment paper for easy removal.

2. Mix the Wet Ingredients

• In a large mixing bowl, crack the eggs and add sugar and a pinch of salt.

• Beat with a hand mixer or whisk for about 2–3 minutes, until the mixture is light, pale, and slightly fluffy.

• Add the oil and milk to the mixture. Mix well until fully combined.

3. Incorporate the Dry Ingredients

• Gradually sift in the flour while stirring or mixing at low speed.

• Stir just until a smooth batter forms—avoid overmixing to keep the cake tender.

4. Add Baking Powder

• Add the baking powder last, and mix it in gently, making sure it’s evenly distributed throughout the batter.

5. Pour and Smooth the Batter

• Pour the batter into your prepared pan.

• Tap the pan gently on the counter to release any air bubbles and level the top.

6. Bake the Cake

• Place the pan in the preheated oven and bake for 40–45 minutes.

• Check doneness by inserting a toothpick or skewer into the center—it should come out clean or with a few moist crumbs, but not wet.

7. Cool and Serve

• Remove from the oven and let the cake cool in the pan for 10–15 minutes.

• Then transfer it to a wire rack to cool completely before slicing.

☕ Serving Suggestions:

• Dust with powdered sugar for a simple finish.

• Serve with whipped cream, fresh berries, or a drizzle of honey or chocolate sauce.

Storage Tips:

• Store at room temperature in an airtight container for up to 3 days.

• For longer storage, wrap in plastic wrap and freeze for up to 2 months.