Pound cake. Just how did this traditional bake come to be named so? Here are my four theories.
1 From the increment of weight gained per slice consumed.
2 Where your dog winds up when you are too busy scoffing a slice to remember to close the front gate.
3 The sum your British mates will offer you for a piece.
4 The manner in which the neighbourhood children will strike your front door when the freshly baked aroma escapes the kitchen window.
Surprisingly, none of my suggestions come even close. The name originates from the fact that early American pound cakes contained one pound each of butter, sugar, eggs, and flour. Simple to remember, straightforward to prepare and superb to eat. I guess what typifies a pound cake is it's density. With no rising agents such as bicarbonate of soda or baking powder added, the resulting crumb is butter rich and firm, so satisfying when you just want to eat a decent whack of cake, nothing ‘fly-away’ about it.
: 15 minutes
: 60 minutes
: many servings
250g butter, softened
250g cream cheese, room temperature
3 cups sugar
1 tsp vanilla extract
3 cups plain flour
2 tsp salt
Punnet of strawberries
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