I simply loved the Perfect Pound Cake recipe, the ‘Sweet Punchers’ had announced for the month.
The cake I started to bake as a teenager until now; probably the cake I had baked the most number of times…the simple vanilla or the tea cake I had learnt from my mom which calls for equal weights of the 4 major ingredients, flour, butter, eggs and sugar..
The measurements and method for the pound cake is slightly different, though…
and Hurray! WE baked the lovely, yummy, golden, cake, together to make it all the more special and sweeter! 
Perfect Pound Cake
(Adapted from the The Cake Bible)
Ingredients
3 large Eggs
1 ½ teaspoons vanilla
1 ½ cups sifted cake flour
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 Tablespoons unsalted butter, softened [184 gms]
Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended. Add the butter and half the egg mixture, and mix until dry ingredients are moistened. On medium speed, beat for one minute. This will aerate and develop the cake’s structure. Scrape down sides.
Pour batter into prepared pan. Smooth surface with a spatula. Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean. Let cake cool on a rack in the pan for 10 minuets before inverting onto a greased wire rack. If using a loaf pan, flip the cake over so the top is up.
I had badly wanted to bake the cake in loaf pans and cut into squares complaining about making in amma’s round cake pan, but sis was more towards the quality of the cake rather than the shape
The power was going on and off during the beating part and the frothy dough had to wait for a long time to get into the hot oven while the power retrieved after 2 long hours!
Fortunately it didn’t affect the texture of the cake!
The soft, light and moist cake disappeared within 10 minutes after the photography session by the sisters, much before tea time
