Buttery Vanilla pound Cake
Kids and their magic world. They live in a world where everything is possible. For them, "My daddy is always strongest" and "My momma is a magician". But then who's complaining. After all its the most beautiful feeling in the world to be looked upto, to be seen so perfect in the eyes of a child. And if only for that feeling, I would love to better myself. To live upto my child's ideal image.
And if that ideal image pertains to cooking, then it surely becomes a lot easier. So when every now and then, my son flips through a beautiful food shot (mostly to do with sweets and cakes), he would lovingly ask m, "Aap mere liye banayengi?" (Will you make it for me?). Now who has the heart to say no :)
So few days back, while I was busy preparing for dinner, Aarul came to me with an image of a bundt cake and asked me the same innocent question. Instinctively I refused, since I was occupied. But then when I saw his 'crestfallen' expression...yes kids are very good at emotional blackmailing....I had to give in. But of course I wanted a very straightforward recipe, which would be ready by the time my dinner was ready. So I resorted to this bookmarked recipe of Vanilla Pound Cake from Sharmi's blog.
Cakes have the unique quality to create the right setting and to uplift the mood. And so when these cute looking mini cakes came out of the oven, I knew it was not just Aarul who had a nice smile on his face. All three of us indulged in this soft and buttery cake with some chocolate syrup. Simply delicious! A keeper of a recipe for an everyday/butter cakes in your recipe file.
Vanilla Pound Cake Recipe
Recipe Source: Sharmis Passion
Ingredients:
All purpose flour - 1/2 cup/ 100 gm
Butter - 1/2 cup/ 100 gm (room temperature)
Sugar - 1/2 cup/ 100 gm
Eggs - 2 (room temperature)
Milk - 2 tbsp
Salt - 1/8 tsp
Baking Powder - 1 tsp
Vanilla Extract - 1 tsp
Method:
- Sieve together flour, baking powder, salt and vanilla extract (since I use powder form. But if using liquid, refer to step 4) to remove any lumps and even mixing. Keep aside.
- In a bowl, cream the butter and sugar together, till pale and fluffy. Keep aside.
- Preheat oven at 176-180C for 10 mins. Grease an 8"/9" loaf tin or 2 mini cake pans (as I did). Dust with flour, and tap out excess.
- In a small bowl, whisk the eggs, milk and vanilla (if using liquid). Add this to the creamed butter and sugar. Mix with a hand mixer or whisk till well mixed.
- Now add the dry ingredients in 2 batches. Mixing will after each addition.
- Transfer this to the prepared cake pans. Ensure that the pan is not filled more than 2/3rd the capacity. Keep in the preheated oven and bake for about 35 mins, or till the skewer comes clean from the centre.
- Let it cook for 10-15 mins, before loosening the cake with a moist knife and transferring to a serving tray.
- Serve plain or dusted with icing sugar, glaze or with some chocolate syrup. In any case, it will taste great!
Sharing another February special treat with Sweet Love, hosted by Vardhini, Sweet Somethings hosted by Radhika, Dish for loved ones, hosted by Srav's Culinary Concepts and
Let's cook for Valentines by Simply Food.
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