I had already posted it in Divyas space as a guest post, now posting it here too. This cake was a instant hit and hubby loved it so much. Since the pieces were bite sized mittu too enjoyed it.
This is one of the nofail baking recipes so thought to share with you all. I got the recipe of basic vanilla sponge cake from my cousin long back and tried it here. I modified the same recipe a bit to get this pound cake. The cake has a slight crusty top and the very soft inside, sure one of the best cakes I’ve baked so far.
Vanilla Pound Cake Recipe
Ingredients:
- Maida – 100 gms
- Butter – 100 gms (at room temperature)
- Granulated Sugar – 100 gms
- Eggs – 2
- Vanilla extract – 1 tsp
- Baking powder – 1 tsp
- Milk – 2 tbsp (optional)
- Salt – 1/8 tsp (optional)
Method:
1. Sieve maida and baking powder twice for even distribution. Set aside. In a mixing bowl, cream butter and sugar. Beat the eggs until fluffy.
2. Then add milk to eggs, then add this to the butter sugar mixture and mix well. Add vanilla essence, salt and give a quick stir. Then add maida baking powder mixture in batches.
2. Then add milk to eggs, then add this to the butter sugar mixture and mix well. Add vanilla essence, salt and give a quick stir. Then add maida baking powder mixture in batches.
3.The batter should resemble like the one shown below(very creamy batter). Preheat the oven at 176 deg C for 10mins. Meanwhile grease the pan with butter and sprinkle little maida over it. Then tap to remove the excess. Now pour the batter into the pan and bake the cake at 176 deg C for 35-40mins or until the top turns golden brown.
You can insert a tooth pick and check, if it comes out clean then your cake is ready. Keep aside for 10mins then invert. Cool down completely then cut into slices and enjoy.
This is the first time I used my bundt pan though I got it 2months back. I was thrilled to see the cake beautifully unmould from the cake pan. This time I just greased with butter and maida, didnt use butter paper.
My Notes :
- I read in an article that for easy unmoulding : Once the cake pan is taken from the oven, place the pan over a wet cloth for 10mins then invert , the cake comes out clean.
- I added milk just to make the batter little runny as mine was very thick. You can just skip it too. Adding salt always lifts up the sweetness more.
Hamaree Rasoi says
February 21, 2012 at 3:49 pmCake looks simply awesome. Wonderfully prepared.
Deepa
Hamaree Rasoi
Ramya Bala says
February 21, 2012 at 4:13 pmperefctly baked 🙂 and i love pound cakes… 🙂
Archana says
February 21, 2012 at 4:19 pmLooks awesome. Mine burns at the bottom how do I overcome it? also my heating is 180C does that pose the problem?
Archana says
February 21, 2012 at 4:19 pmCake is awesome.
Sharmilee! :) says
February 21, 2012 at 4:20 pmTry using a butter paper and keep the tin in the middle rack….this will help
Anu says
February 21, 2012 at 5:10 pmLooks delicious.
ANU says
February 21, 2012 at 5:12 pmluv pound cake…..all time fav:)
Aarthi says
February 21, 2012 at 5:55 pmWow..the cake looks so soft and yummy
Suma Gandlur says
February 21, 2012 at 6:35 pmLooks fabulous.
Priyanka says
February 21, 2012 at 6:39 pmThe cake looks awesome. All the pictures are so beautiful
Nalini's Kitchen says
February 21, 2012 at 6:41 pmMy favorite cake looks soft and yummy…perfectly made.
Achu's Amma's Kitchen says
February 21, 2012 at 7:09 pmAwesome and fluffy looking cake..clicks are awesome
Srimathi says
February 21, 2012 at 7:12 pmLooks perfect. Love to try this sometime.
Suja Manoj says
February 21, 2012 at 7:16 pmLove the texture,perfect and tempting cake..love it
Hema says
February 21, 2012 at 7:17 pmVery tempting, the ring mould looks so pretty..
Reshmi Mahesh says
February 21, 2012 at 7:53 pmSoft and cute looking slices…Lovely cake..
Anonymous says
February 21, 2012 at 7:55 pmhello…
can we use powdered sugar instead of granulated sugar?
Shabitha Karthikeyan says
February 21, 2012 at 8:56 pmLooks so soft and yummy !!
sangee vijay says
February 21, 2012 at 9:36 pmperfectly baked cake…looks so soft n yummy!!
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Amina Khaleel says
February 22, 2012 at 12:58 amcake looks so soft and delicious… perfectly baked….
happybowl says
February 22, 2012 at 1:11 amhi sharmi, i would like to pass on an award to you. Pls check my blog for details.
priya ravi says
February 22, 2012 at 3:21 amCake looks awesome.. perfectly baked..
RAKS KITCHEN says
February 22, 2012 at 3:37 amPerfectly baked pound cake. Looks awesome and want right now!!
Sangeetha Nambi says
February 22, 2012 at 4:33 amLove the cake and the shape as well….
Pavithra Elangovan says
February 22, 2012 at 5:31 amLovely texture and beautifully captured cake. Yumm 🙂
Rekha shoban says
February 22, 2012 at 5:46 amperfectly backed…i love ringtype cake…but i dont have this baking tray..will surely buy and make it. nice click as usual dear!
GeethuSathiyaN says
February 22, 2012 at 5:55 amLove the shape n color,looks so yummy:)
Shobha Kamath says
February 22, 2012 at 6:51 amWonderful looking and perfectly baked cake! Can this be made without eggs?
Aruna Manikandan says
February 22, 2012 at 7:39 amcake looks wonderful sharmi 🙂
Ramya Manja says
February 22, 2012 at 9:04 amThe look and the fluffiness of the cake says it all…absolutely delicious…….
faseela says
February 22, 2012 at 9:33 ama perfect bake
Shilpakiran says
February 22, 2012 at 10:08 amwow looks wonderful and tempting too..thanks for sharing
jeyashrisuresh says
February 22, 2012 at 10:47 amperfectly baked pound cake. Must taste yum for sure
Paaka Shaale says
February 22, 2012 at 10:58 amWonderful looking pound cake sharmilee!!! Loved the texture. It looks perfect 🙂
Suchi says
February 22, 2012 at 11:25 amVanilla cakes are the best…you can eat them on their own and when you are bored, you can do so many things with them 🙂
Anonymous says
February 22, 2012 at 1:07 pmVery Good Sharmi….I will definitely try it.
hemalata says
February 22, 2012 at 1:53 pmYummy cake,looks so soft n spongy.
Taste Junction says
February 22, 2012 at 2:35 pmCake looks perfect..and in a bundt pan it looks even better!
Nisa Homey says
February 22, 2012 at 2:46 pmJust what I was looking for…perfectly baked…yum!
remo says
February 22, 2012 at 5:23 pmLooks beautiful and very soft. Thanks for sharing!
Sobha Shyam says
February 22, 2012 at 9:21 pmperfectly and beautifully done, looks so soft n moist..
Join the Just "4" Fun event 🙂
Anonymous says
February 22, 2012 at 9:46 pmcake looks super………..pls tell me where we can get the cake tin in US…iam searching frm long time …..pls let me know…thanks
Mythreyi says
February 23, 2012 at 1:05 amAhha, So Soft and So Spongy, love the idea for the tin mould for that shape, was wondering you must have used the traditional cake mould.. will try your tip next time for the clean drop..
-Mythreyi
Yum! Yum! Yum!
Sharmilee! :) says
February 23, 2012 at 2:38 am@Anon : I am not aware of where exactly we get in US but sure it shouldnt be a problem at all 🙂
Prathibha says
February 23, 2012 at 5:48 ampound cake is my all time favorite..just love it…looks nice
Farah says
February 23, 2012 at 7:59 amhi sharmilee….love ur blog! happy to follow!…cake looks wonderful n effortless!
Anonymous says
February 23, 2012 at 6:36 pmthanks for saying…..can u say me whr we can get in hyd….iam waiting to bake a in tht…..thanks alot..
Vetrimagal says
February 24, 2012 at 6:55 amA simple cake, good for everyone who wants to bake in a jiffy and have a yummy one too. Adding milk makes it more moist , I suppose.
The round shape cake tin( actually mine is a pudding tin), was bought in hyderabad ages ago in Ajanta crockery Secunderabad.
zareena says
February 24, 2012 at 9:02 ammmm…. Lovely and simple cake in a simple way. Thanks for sharing this dear.
Anonymous says
February 25, 2012 at 12:01 amCan you tell all the measurements in cup, not used with the gms measurement.
Looks lovely:) good job.
Sharmilee! :) says
February 25, 2012 at 3:18 am@Anon : I am not really sure you can use 1/2 cup for maida, sugar and butter and the rest use the same measures as above, guess it will work. Give a try and see 🙂
Anonymous says
February 25, 2012 at 4:33 amcakes looks so soft n moist……thanks for sharing….i am having one doubt can this pound cake batter use as muffin…. with cake batters we can make muffin and in what temp n what time we should bake…..please reply me..thank you so much ……
Anonymous says
February 27, 2012 at 1:47 pmHi – can we try this without egg as we do not eat egg
ss
Sharmilee! :) says
February 27, 2012 at 2:02 pm@SS : I am not sure how egg replacers will work for this pound cake…So kindly check the eggless version of vanilla sponge cake
Sharmilee! :) says
February 27, 2012 at 2:06 pm@Anon: You can try with the same temperature and the timing can be 20-25 mins, give a try and do let me know the results 🙂
Anonymous says
February 28, 2012 at 4:50 amHi – ntd you are not sure about egg replacers. had already made yr eggless sponge cake many times as everyone at home loves it. as this cake looked even better wanted to try it.
thanks -ss
Anonymous says
March 4, 2012 at 2:04 pmThank you very much for your recipe! I can't wait to try it out. I rarely trust measurements and methods given in most of the food recipe (especially if it is not by South Asians). But somehow, I really find your overall approach very convincing and reliable. It makes you feel like you can't go wrong. I consider myself an expert cook and yet I find very hard to follow someone's recipe and get the same result. With yours I am very optimistic 🙂
ANNU says
July 6, 2012 at 3:36 pmhi ,
i have a doubt my baking tray or tin is very small so the whole batter will not fit in. will there be any problem if i do it turn by turn ? i mean the batter kept for sometime aside,should i refrigerate or something.
thanks
Sharmilee! :) says
July 6, 2012 at 4:13 pm@Annu : For 15-20mins you can leave it as such but I dont recommend keeping it sit for more time…I havent tried that way so really not sure….
Kirti Rao says
January 21, 2013 at 9:27 amDear Sharmilee..what is the bundt cake pan measurement?
Sharmilee! :) says
January 21, 2013 at 11:01 am@Kirti : I am really not sure but its small
Vysa says
March 3, 2013 at 2:42 pmDear Sharmilee,
I have tried few of your cake recipes , and with regards to taste there had been no compromise, they come out very tasty. All my cakes get baked at least 10-15 minutes faster than the time specified in the original recipe. So I always keep a close watch of the cake when it is getting baked. My cake after 15- 20 minutes of baking rise very well and immediately after few seconds become absolutely flat. Where am I going wrong? Pz guide.
I tried pound cake today, it turned tasty . But when I tried to take it off my greased non-stick cake pan it started to crumble. Pz help. Tks a lot
Sharmilee! :) says
March 4, 2013 at 2:35 amOh regarding the timing it depends on each oven as mine is an OTG it always takes 5-7mins extra than the orginal. From what you tell looks like the batter consistency should be the problem…but couldnt tell exactly where it goes wrong.
Vysa says
March 4, 2013 at 6:41 amTks Sharmilee ….
Chandra M says
May 23, 2013 at 1:52 pmmy first cake.. came out well. thanks a lot mam:)
Manohari Maran says
September 12, 2013 at 4:23 pmDear Sharmilee..Today i wanted to try this cake for my lil one as i have a new microwave and starting to try my hand at baking. I had all the ingredients measured and ready. However i noticed that when i added the milk+egg mixture to the butter+sugar mixture i found that it immediately curdled…and my cake went downhill after that.
Was something amiss when i mixed both the mixtures? Also should the sugar dissolve completely in butter, cause whisking it for more than 30mins still the sugar was granulated.
Please advice.
SHARMILEE J says
September 12, 2013 at 5:41 pmIf you pour hot milk it might curdle…make sure both milk and egg are at the same temperature when you start beating…..
Aarthi Chandrasanth says
October 31, 2014 at 6:26 amCan we use oil instead of Butter for this cake?
I have tried many of ur recipes n all were hit.
By the way my daughters nick name is also mittu ( Sangamithra) 🙂
SHARMILEE J says
October 31, 2014 at 8:12 amI haven't tried it personally Aarthi…you can give a try but not sure of the outcome
Oh wow thats nice to hear 🙂
Aarthi Chandrasanth says
November 2, 2014 at 12:29 pmHi I made this vanilla pound cake recipe of yours with oil in place of Butter. It turned out excellent… Same consistency and awesome taste. I have a pic too.. Thank u for the recipe… 🙂
My daughter loved it the most n finished it in one go… 🙂
Manish Dwivedi says
December 31, 2014 at 6:03 amAwesome….this is really very yummy and delicious looking pond cake. I really liked it very much. I loved ot good quality cakes. I will definitely celebrate this new year's eve having some quality cakes for sure.
Thanks!!
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GEE says
September 11, 2015 at 9:27 amI made this today. .. delicious and perfect. .. my family loved it so much. Very easy to put it together . I'm going to make this again. Thank you so much Sharmi for sharing this recipe.
Sangi Bala says
September 10, 2016 at 2:08 pmHi sharmi can I use 9inch round PAN for this recipe
SHARMILEE J says
September 14, 2016 at 4:05 amNo 9 inch would be too big
Sneha Lolith says
February 23, 2017 at 2:22 pmhi Sharmi. what’s an ideal size for a cake tin? can I replace the vanilla flavor with any other?
Sharmilee J says
March 1, 2017 at 9:58 pmIt must be 4 inch in diameter
Soto Lamongan says
May 8, 2017 at 2:21 pmI love that cake. Maybe I have to practice to make it someday. Thanks for sharing the recipe Sharmille