Grandma’s Pound Cake, where to start? You ever have people coming over all of a sudden and you have nothing sweet in the pantry or fridge to surprise them with? This recipe is exactly the situation saver (if you have the ingredients in your pantry though)!
This simple recipe was given from generation to generation in Daan’s family, (and I bet in a lot of other families as well!) to always be ready to have some fresh cake whenever you feel like a quick sweet bite, or when you want to present your friends and family with a fresh piece of honest simple cake.
Pound Cake is traditionally made with a pound of each 4 ingredients (sugar, butter, flour and eggs), hence the name. You can alter the amount of ingredients equal to each other, depending how big or small your caketin is!
Grandma's Pound Cake
A family recipe for a delicious pound cake!
- 100 gr granulated sugar
- 100 gr brown sugar (200 gr sugar alltogether)
- 200 gr unsalted butter
- 3 large eggs (around 200 gr)
- 200 gr all purpose flour
- 2 tsp baking powder
- 1 sachet vanilla sugar (or 1 tsp of vanilla essence)
Preheat your oven to 180° C (350° F).
We first start preparing our wet ingredients; grab a large bowl, add the granulated sugar, brown sugar and unsalted butter to the bowl, mix with a handmixer or whisk until combined.
Add the 3 eggs, one by one into the mixture, while slowly beating the mixture (you add the eggs one by one, so you can give the batter time to emulsify and thicken in between, normally fats and liquids do not combine well, the more you know!).
Now we will start by mixing our dry ingredients; grab a seperate bowl, add the flour, baking powder and vanilla sugar and combine with a whisk so it's evenly distributed.
Add the dry ingredients to the wet ingredients and start beating with a handmixer from low to high speed for about 3 minutes (this will beat air into the batter so you obtain a nice fluffy batter).
Grab a caketin and coat it with butter and flour (not really needed for silicone tins, but it does give a nice crunch).
Add your batter to the caketin and put it in the preheated oven for about 50 to 60 minutes. Around 50 minutes, check with a wooden pricker in the middle of the cake to see if it leaves any traces of soft batter on the pricker. If not, your cake is done, if it leaves a tiny trace of batter, leave the cake in for 10 more minutes.
Once the cake is done, take it out of the oven and completely let it cool off before adding anything that you might want to eat with it! It's an amazing cake to add some fruit and cream, our strawberry/yogurt variation was delicious! Enjoy..