Pound Cake originally got its name from the fact that all of the ingredients are a 'pound' (lbs) each. But to make it more realistic, I've put the measurements into cups so you don't have to go search your kitchen for a scale + an extra dish to wash afterwards :p
Enjoy!
Recipe:
-3/4 Cups Flour
-3/4 Cups Butter
-3/4 Cups Sugar
-2 Eggs
-1 Tsp Baking Powder
-Wax paper
-Bread pan
-Plastic/rubber spatula
-3 Bowls
-Sifter
Gather your ingredients...
Pre-heat your oven to 350 degrees F.
Place your 3/4 cups of butter, and soften it in the microwave (don't leave it!) You want it soft so we can cream it--not melted.
Once it looks like this, cream it with a plastic/rubber spatula.
Add the 3/4 sugar to the butter mixture.
Use the "folding" technique, until you can't see the white color of the sugar.
Crack two eggs in a separate bowl.
Whisk it with a spoon or fork till it becomes foamy.
Add a little bit at a time, and use the folding technique again.
When It turns creamy like this, you know you're finished.
Now...add 3/4 flour and 1 tsp of baking powder into a sifter.
Sift away~!
Add in the dry ingredients bit by bit, and fold it in again.
Your finished product with be on the thicker side, so don't freak out. (dough-y)
Now, get your baking pan, flip it over, cover it with wax paper, and cut out the shape of the bottom!
This way, it'll be a perfect fit.
Add the dough to the pan, smooth the surface of it, and pop it into the oven! (the oven should be done pre-heating now)
While it's cooking, set up a work place for the finishing touches: metal rack, knife, and oven mit(s).
Bake for 20 minutes. By now, there's no way its done--just golden over the top, but fresh dough on the inside.
Get the knife, and cut a line across the top, leaving out the edges.
Now, bake for another 20 minutes, and you're finished! =-)
Set it on the cooling rack, for about 10-15 minutes.
We're finally finished!
Serve it with your favorite tea, or black coffee. My favorite tea is Earl Grey Tea.
Hope you've enjoyed it, along with a great weekend! What better way to pass time while baking than to cam-whore it? =-) On a side note, I'm leaving for Seoul, South Korea tomorrow night! +_+ I'm SOO excited, but SOO not excited for the 14 hour plane ride, lol. Wish me luck!
Till next time~
-Jinna
