Pound Cake (small batch)
One of my all-time favorite cakes has been the Classic Pound Cake. Simple and yet delicious. Not fancy, there is no pretense there. Its pretty basic, most of the classics are.
Easy to make and even easier to eat. If you have a pound cake in the larder, you have the makings of something really tasty. It can be enjoyed and eaten simply sliced and served with a hot cup of tea, or sliced and adorned with fruit, cream, etc. to make a really fabulous dessert.
When I was growing up my mother would often buy a slab of pound cake. (That is how it is sold here in Nova Scotia.) She would sliced it up into thin slices and we would have it for dessert with some tinned fruit or with a scoop of vanilla ice cream.
It was always my favorite of all the cakes. Dense. Buttery. Delicious.
- 1/4 cup (57g) butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 large free range egg
- 1/2 tsp lemon juice
- 1/4 tsp pure vanilla extract
- 3/4 cup (94g) all purpose, plain,unsifted flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) milk
The original recipe specified salted butter. Not a problem for me as I only keep salted butter in the house. It also specified low fat milk. All I ever have in my home is full fat milk. As a person living on their own it doesn’t make sense for me to keep in more than one kind of anything.
Some other small batch baking recipes in my English Kitchen that you might enjoy are:
GINGERBREAD CAKE WITH LEMON CREAM -This is a beautifully moist and perfectly spiced Gingerbread cake perfectly sized for two people. Its wonderful served warm, split and buttered with a nice hot cuppa, or as a dessert with a nice dollop of lemon cream on top.
AMISH SUGAR COOKIES – This fabulous cookie recipe makes only 2 1/2 dozen perfectly soft and delicious, puffy and incredibly edible sugar cookies. You can ice or not as you wish. I also like to pop a bit of jam in the centers of some. These are fabulously tasty!
Pound Cake (small batch)
- 1/4 cup (57g) butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 large free range egg
- 1/2 tsp lemon juice
- 1/4 tsp pure vanilla extract
- 3/4 cup (94g) all purpose, plain, un-sifted flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) milk
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 4 by 6 inch baking dish really well and line with baking paper so that you have an overhang on both long sides for lifting out. Place the dish on top of a baking sheet.
- Beat the butter and sugar together using an electric hand whisk until light and fluffy. Beat in the egg, vanilla and lemon juice, until combined
- Whisk the flour, salt and baking powder together.
- Add the flour to the creamed mixture, mixing to combine, alternately with the milk, making three dry and two wet additions.
- Spoon the batter into the prepared baking dish, smoothing over the top.
- Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden brown and tests done. A toothpick inserted in the center comes out clean.
- Leave to cool in the dish for 10 minutes before lifting out to a wire rack to finish cooling.
- Cut into slices to serve.
Did you make this recipe?
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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2023/05/pound-cake-small-batch.html
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