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Perfect Pound Cake
Recipe by:
Morgan
A traditional sponge cake, cooked the traditional way. That is, the cake is baked from a cold oven. Enjoy as is or drizzle over your favourite glaze or icing.
Ready in 5 hours 40 mins
Saved by 8 cook(s)
Ingredients
Makes: 1 26 tube cake
- 375g plain flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 225g unsalted butter, softened
- 100g margarine
- 525g caster sugar
- 5 eggs
- 250ml milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
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Preparation method
Prep: 20 mins | Cook: 1 hour 20 mins | Extra time: 4 hours, cooling1.
Do not preheat the oven. Grease 26cm tube cake tin and line bottom with baking parchment.
2.
Sieve together the flour, baking powder and salt. Set aside.
3.
In a large bowl, beat the butter, margarine and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
4.
Pour batter into the prepared tin. Set the oven temperature to 180 C / Gas 4. Bake for 1 hour and 20 minutes or until a skewer inserted into the middle of cake comes out clean. Allow cake to cool in the tin for 1 hour. Remove to a cake rack and cool for at least 3 hours.
Provided by:Allrecipes
Last updated:
26 Sep 2011
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