Pound cake or quatre quart cake (4 fourths), as called in French, was traditionally made with a pound or quatre of each of four ingredients: flour, butter, eggs, and sugar. Though over the years the recipe has undergone many changes, as leavenings were included to improve the texture. This recipe bakes very well both in a loaf pan or a bundt mold. When baking in loaf pan just increase the baking time by 10 - 15 minutes depending on your oven. It can be served dusted with powdered sugar, lightly glazed, with a coat of icing, fresh fruits, and ice cream. Alternately eat it just like that or toast on the girdle and enjoy with some fruit preserve.
- Butter unsalted - 227 grams
- Vegetable shortening - 114 grams
- Cream Cheese - 224 grams
- Sugar - 600 grams
- eggs - 6 nos.
- Lemon zest - of 3 lemons
- Vanilla essence - 1 teaspoon
- lemon essence - 1/2 teaspoon
- Maida - 3 cups or 360 grams
- salt - 1/2 teaspoon
- Baking soda - 1/2 teaspoon
- Baking powder - 1 teaspoon
Preheat the oven to 180 degrees C. Grease and dust the bundt pan of 14 to 16 cups capacity or a 10” ring pan with flour.
Sift together flour, baking powder, baking soda, salt and keep aside.
Whip lightly eggs, vanilla essence, lemon essence, and zests of lemon and keep aside.
With an electric mixer, beat butter for 2 mins on high. Mix Vegetable shortening and beat for 2 more mins. Add cream cheese and beat for 2 mins. Put in sugar and beat for 3 mins until light and fluffy.
Beating on high, mix in egg mixture little at a time till all is used up.
Now mix in the flour on slow speed till well combined and smooth. Do not over mix or you will have a flat hard cake.
Pour the batter in the prepared pan. Tap the pan on the work surface to eliminate any large air bubble. Bake for an hour and 15 mins until golden and a toothpick inserted in the center comes out clean.
Cool 10 minutes in the pan. Turn out the cake, cool completely.
You can put lemon glaze if desired or serve it with sifted icing sugar.
Lemon juice – 2 tablespoon
Icing sugar – 1 ½ or more to adjust the consistency
Mix the two to a smooth paste, drizzle over the cooled cake.