I have heard of a pound cake but to be honest have not really taken much notice or thought much about it until the other day, when we were watching Good Eats which is a program about the history and science of food. The host Alton Brown is funny and geeky so My Geek and I really quite enjoyed watching it. The episode I saw was about a pound cake which is traditionally made with 1 pound sugar, 1 pound eggs, 1 pound flour and 1 pound of eggs.
There are other variations now which call themselves pound cakes and then have other measurements which in my mind make them another kind of cake but not a pound cake.
He showed how to make the perfect pound cake and the science behind it. So of course I just had to give it a try. I have done a lot of baking but never a pound cake.
1 Pound Unsalted Butter ( suggested to use better European butter so I used Danish butter)
1 Pound white sugar
1 Pound eggs ( about 9 or 10!! yes and insane amount of eggs but somehow it works, it took me 3 days days to get enough eggs from my hens)
1 Pound cake flour
(pinch of salt and tsp of vanilla essence does add to the flavour)
Cream, room temperature, butter with the sugar for 4-5 minutes on medium speed
Add Salt and vanilla
Add eggs one at a time while mixing
Divide the flour in 3 and add one third at a time and mix until well combined
Pour into a well greased and floured ring tin or 2 loaf tins
Bake at 180 Celsius for about an hour, check after an hour as it is a dense cake so might need more time.
Allow to cool for a while then turn out onto a wire rack and cool completely.
2 cups icing sugar in a bowl with 3-4 Tablespoons of Lemon juice
Spoon over cool cake and let it drizzle down the sides.
The cake is is firm but moist and not leaden and heavy as feared when making a cake with a pound of eggs. It was all round a good cake experiment. I think this would make a great cake for making kids birthday cakes as it is firm and could be iced and moulded and would hold its shape well. I will make a pound cake again.
Give it a try.