P is for Plain and Simple Pound Cake

Pound cake is usually the first thing you learn to make when you start baking. Also commonly known in Pakistan as "plain cake" this is the cake that is available at every nook and cranny of the city. This is also the same cake that our moms use to make when we were kids. I have to admit i haven't made a pound cake as much as i would have liked, probably because we always used to have it at our place. And need i say that my mom made it the best? Well she actually did, no favoritism. Hers is always moist and tender with a subtlety of vanilla. I never bothered asking her for her own recipe because i always thought it was the same everywhere, that is; a pound of everything. But today i learnt i was so wrong!

Z has not been eating properly lately. She would simply refuse all the "good things" i give her at mealtimes but gladly grabs a cookie or a cake crumb if someone else is having one. As much as i hate to let kids have dessert before mealtime, i have been desperate for her to eat at least something to her fill. So today i decided to bake something at home instead of letting her have the store bought crap, justifying myself that at least this way she will get some egg and butter in her tummy. I know it is not the best choice but hey, no judging, we all do desperate things as moms don't we? Anyway, so i decided to make a simple pound cake for her. When i went online to look up a good recipe, i was pretty amused to see that there were a lot of variations to it. I chose a Martha Stewart Recipe for this one. Here is how it goes.


INGREDIENTS

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt


DIRECTIONS

Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

This is how the cake turned out.

I loved the vanilla flavor in it. While adding two tsp of vanilla essence i thought it might turn out bitter, but it didn't. And it smelled great. But i think it was a little too dense. Maybe i was comparing it with mom's version which was always so moist and light. So next time i'm definitely calling up my mom and ask for her recipe. Saving this one for Z and my afternoon tea.