This is just to balance out my last post! A friend of mine has just started keeping chickens and last week gave me 12 of her eggs. I dont eat eggs and JP doesnt like eggs...so I had to find a recipe where the eggs are hidden-in comes the pound cake!
It's a gently sweet, dense textured cake-lovely and simple. Serve with earl grey tea!
450 g unsalted butter, soft. Plus a little extra melted butter to grease.
450 g plain flour, sifted, plus extra to dust
1/2 tsp of salt
1/2 tsp baking powder
1/2 tsp bicarb of soda
450g golden caster sugar
2 tsp vanilla extract-I use a vanilla paste
6 organic, large, free range eggs
125 ml whole milk
finely grated zest of one lemon or two limes
Preheat the oven to 160 degrees. Line a loose bottomed 23 cm round cake tim with foil, and then baking parchment. Brush the parchment and sides of the tim with melted butter, then dust with a little flour.
Sift the flour, salt, bicarb and baking powder together into a bowl and set aside.
Using an electric mier, beat the butter, sugar and vanilla extract together on a low speed for 2 minutes. Then increase the speed and to high and beat until pale and fluffy. Turn the speed to low again and beat in the eggs, one at a time, alternately with the milk.
Using a large metal spoon, fold the flour into the mixture in three batches, followed by the lemon zest until evenly combined.
Spoon the cake mixture into the prepared cake tin, and gently level the surface with the back of the spoon. Stand the cake tin on a baking sheet, in the middle shelf of the oven and bake for 1.5 hours, or until the cake has begun to shrink away from the sides of the tin and a skewer inserted into the centre comes out clean.
Leave in the tin for 5 minutes, then turn out onto a wire rack. Best eaten when still slightly warm
It's a gently sweet, dense textured cake-lovely and simple. Serve with earl grey tea!
450 g unsalted butter, soft. Plus a little extra melted butter to grease.
450 g plain flour, sifted, plus extra to dust
1/2 tsp of salt
1/2 tsp baking powder
1/2 tsp bicarb of soda
450g golden caster sugar
2 tsp vanilla extract-I use a vanilla paste
6 organic, large, free range eggs
125 ml whole milk
finely grated zest of one lemon or two limes
Preheat the oven to 160 degrees. Line a loose bottomed 23 cm round cake tim with foil, and then baking parchment. Brush the parchment and sides of the tim with melted butter, then dust with a little flour.
Sift the flour, salt, bicarb and baking powder together into a bowl and set aside.
Using an electric mier, beat the butter, sugar and vanilla extract together on a low speed for 2 minutes. Then increase the speed and to high and beat until pale and fluffy. Turn the speed to low again and beat in the eggs, one at a time, alternately with the milk.
Using a large metal spoon, fold the flour into the mixture in three batches, followed by the lemon zest until evenly combined.
Spoon the cake mixture into the prepared cake tin, and gently level the surface with the back of the spoon. Stand the cake tin on a baking sheet, in the middle shelf of the oven and bake for 1.5 hours, or until the cake has begun to shrink away from the sides of the tin and a skewer inserted into the centre comes out clean.
Leave in the tin for 5 minutes, then turn out onto a wire rack. Best eaten when still slightly warm
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