The Poundcake

As the name suggests, 'Poundcake' typically means a type of cake traditionally baked with a pound of each of the four ingredients, viz: butter, flour, eggs and sugar. These cakes are generally baked in either a loaf pan or a Bundt mold. Bundt molds are pans which are round in shape with a hole in the center. In Denmark, Kransekages are baked in these types of molds. Poundcakes are very dense cakes because of the sheer amount of butter that goes in to the making of this cake. In some countries vegetable oil is used as a substitute hence reducing the denseness and thus making the cake light and fluffy. Poundcakes are usually served after dusting them lightly with powdered sugar or confectionery sugar or can also be given a coat of vanilla flavored icing.

Ingredients and Measurements:

Butter, Flour, Sugar: 1 Pound each
Eggs: 6
Milk: 3/4 cup
Vanilla Essence: 1Tsp
Almond Extract: 1Tsp (I used Lemon Extract as I did not have Almond Extract and I just loved the hint of lemon flavor lingering at the back)

Procedure

Mix the butter and the sugar. Then mix the flour and the milk alternatively. Then put the vanilla essence and the almond extract. Grease a pan and bake at 149 degrees Celsius for about 1 hour. Depending on the size of your pan the time taken may vary from 1 hour to 1.5 hours. Mine was a small pan so I finished baking the whole of the prepared batter in three batches. I even managed to make 7 cupcakes. Stick in a skewer or a toothpick to check whether the cake is done or not. Overturn the cake onto a plate and let it sit for approx. 10 minutes. Gently tap underneath the pan and slowly the cake will slide onto the plate.