Pound Cake (super light and moist)
It is such a heart warming feeling to bake a perfect cake that is super moist, flavorful, delicious and yet light. I was overjoyed when I made this cake yesterday out of boredom (read sweet craving) as it came out sooo well. Though not my first trial at baking a cake, it was definitely the best cake I made. It gave me a sense of achievement as it looked and tasted so much like the cake my mom used to bake during my childhood years.
A classic traditional ‘Pound Cake‘ is basically made with equal quantities of flour, butter, sugar and eggs (hence, the name). But, if I follow the traditional recipe every bit by bit, I would be left feeling guilty of baking and then snacking on it for an entire week. So, instead I adapted the recipe from ‘Smitten Kitchen’ but tweaked a little to cut down on calories. I substituted part of the all-purpose flour with whole-wheat flour, used half-the butter and added unsweetened plain yogurt to compensate for the remaining amount of butter recommended.
Prep time: 50 mins
Bake time: 35 to 40 mins
Serves: 8 or 10
- all-purpose flour – 1n1/2 cups
- whole-wheat flour – 1/2 cup + some for dusting the pan
- baking powder – 1n1/2 tsp
- salt – 3/4th tsp
- butter – 1 stick softened ~ 1/2 cup + 1 tsp some for the pan
- sugar – 3/4th cup (Our’s just had a hint of sweetness. Add a tablespoon more if you like it sweeter)
- eggs – 3 – separated
- vanilla extract – 1 tsp
- lemon zest – 1 tsp
- plain yogurt – 1 Tablespoon or 1/4th cup
1. In a wide mixing bowl, take the whole wheat flour, all-purpose flour, sugar, baking powder and salt. Give it a quick mix with a whisk. Sift all these dry ingredients thrice (Don’t have a sifter? A colander should work perfectly fine). This is to infuse air into the batter so that the cake come out light and airy.
2. Divide the eggs whites and yolks into two separate bowls. In another bowl, take the softened butter and using a electric hand mixer whisk the butter until soft and fluffy.
3. Add egg yolks one at a time to the butter now and whisk it well for a just couple of minutes. Now, add the egg whites, vanilla extract and lime zest to the bowl and whisk it for 2 to 3 minutes. Do not over mix.
4. Add the dry ingredients mix to the wet ingredients little by little by whisking continuously until you get a smooth batter. I found my batter a little dry at this point so added a tablespoon of plain yogurt and gave quick whisk to get the batter to the right consistency.
5. In the meanwhile, preheat the oven to 350 degrees F and get the cake pan ready properly buttered and dusted with flour.
6. Empty the batter into the cake pan evenly and smooth it on the top.
7. Bake for 35 to 40 mins. Use a tooth-pick to test if it comes out clean else leave it in oven for a further 3 to 4 mins. When done, remove from oven and let it cool down for at-least 10 to 15 mins.
Serve plain or with some whipped cream along-side a cup of coffee and enjoy this guilt-free (well, kinda), super moist and awesome cake!
Notes: For storage, place in an airtight container and refrigerate so that it lasts for 4 to 5 days. When it’s snack time, heat in microwave for just about 25 secs so that it’s soft, fresh and ready to dig in.