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.
Cake looks simply awesome. Wonderfully prepared.
Deepa
Hamaree Rasoi
perefctly baked 🙂 and i love pound cakes… 🙂
Looks awesome. Mine burns at the bottom how do I overcome it? also my heating is 180C does that pose the problem?
Cake is awesome.
Try using a butter paper and keep the tin in the middle rack….this will help
Looks delicious.
luv pound cake…..all time fav:)
Wow..the cake looks so soft and yummy
Looks fabulous.
The cake looks awesome. All the pictures are so beautiful
My favorite cake looks soft and yummy…perfectly made.
Awesome and fluffy looking cake..clicks are awesome
Looks perfect. Love to try this sometime.
Love the texture,perfect and tempting cake..love it
Very tempting, the ring mould looks so pretty..
Soft and cute looking slices…Lovely cake..
hello…
can we use powdered sugar instead of granulated sugar?
Looks so soft and yummy !!
perfectly baked cake…looks so soft n yummy!!
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cake looks so soft and delicious… perfectly baked….
hi sharmi, i would like to pass on an award to you. Pls check my blog for details.
Cake looks awesome.. perfectly baked..
Perfectly baked pound cake. Looks awesome and want right now!!
Love the cake and the shape as well….
Lovely texture and beautifully captured cake. Yumm 🙂
perfectly backed…i love ringtype cake…but i dont have this baking tray..will surely buy and make it. nice click as usual dear!
Love the shape n color,looks so yummy:)
Wonderful looking and perfectly baked cake! Can this be made without eggs?
cake looks wonderful sharmi 🙂
The look and the fluffiness of the cake says it all…absolutely delicious…….
a perfect bake
wow looks wonderful and tempting too..thanks for sharing
perfectly baked pound cake. Must taste yum for sure
Wonderful looking pound cake sharmilee!!! Loved the texture. It looks perfect 🙂
Vanilla cakes are the best…you can eat them on their own and when you are bored, you can do so many things with them 🙂
Very Good Sharmi….I will definitely try it.
Yummy cake,looks so soft n spongy.
Cake looks perfect..and in a bundt pan it looks even better!
Just what I was looking for…perfectly baked…yum!
Looks beautiful and very soft. Thanks for sharing!
perfectly and beautifully done, looks so soft n moist..
Join the Just "4" Fun event 🙂
cake looks super………..pls tell me where we can get the cake tin in US…iam searching frm long time …..pls let me know…thanks
Ahha, 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!
@Anon : I am not aware of where exactly we get in US but sure it shouldnt be a problem at all 🙂
pound cake is my all time favorite..just love it…looks nice
hi sharmilee….love ur blog! happy to follow!…cake looks wonderful n effortless!
thanks for saying…..can u say me whr we can get in hyd….iam waiting to bake a in tht…..thanks alot..
A 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.
mmm…. Lovely and simple cake in a simple way. Thanks for sharing this dear.
Can you tell all the measurements in cup, not used with the gms measurement.
Looks lovely:) good job.
@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 🙂
cakes 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 ……
Hi – can we try this without egg as we do not eat egg
ss
@SS : I am not sure how egg replacers will work for this pound cake…So kindly check the eggless version of vanilla sponge cake
@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 🙂
Hi – 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
Thank 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 🙂
hi ,
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
@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….
Dear Sharmilee..what is the bundt cake pan measurement?
@Kirti : I am really not sure but its small
Dear 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
Oh 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.
Tks Sharmilee ….
my first cake.. came out well. thanks a lot mam:)
Dear 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.
If you pour hot milk it might curdle…make sure both milk and egg are at the same temperature when you start beating…..
Can 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) 🙂
I haven't tried it personally Aarthi…you can give a try but not sure of the outcome
Oh wow thats nice to hear 🙂
Hi 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… 🙂
Awesome….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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I 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.
Hi sharmi can I use 9inch round PAN for this recipe
No 9 inch would be too big
hi Sharmi. what’s an ideal size for a cake tin? can I replace the vanilla flavor with any other?
It must be 4 inch in diameter
I love that cake. Maybe I have to practice to make it someday. Thanks for sharing the recipe Sharmille