It’s pound cake day! Today I am going to share with you my favourite pound cake recipe. Pound cakes are traditionally baked with a pound each of flour, sugar, eggs and butter. However any cake that uses equal amounts ( by weight ) of the 4 ingredients are also called pound cakes. I have made 3 different pound cake recipes so far and this one I love the most.
Every once in a while I love making a good pound cake. It’s perfect for a quiet tea alone or for get togethers and special occasions. I enjoy pound cakes in every way – plain or with simple dusting of sugar or better yet with a glaze or drizzle. This pound cake is my absolute favourite as it has a tangy lemon glaze that is bursting with freshness and zing.
The key to making pound cake is to have all the ingredients at room temperature. It is also very important to follow the instructions exactly when mixing. However this particular recipe calls for the butter to be just cooler than room temperature ( 15 – 18 degree celsius ). I had the butter a tad too cold as my cake did not rise as much as it normally does. I tend to get impatient on days I have a long list of errands to run. Anyways the cake still tasted absolutely beautiful. The richness of the cake is balanced well with the sharpness from the lemon glaze. The cake itself is incredibly moist all thanks to the addition of the sour cream.
This cake did not last more than a day. I took it over to a friend’s place for tea and it was well enjoyed by all. Definitely a recipe to cherish and one that I would be making time and again. A true crowd pleaser!