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Vanilla Pound Cake

It’s been a while since I made a cake, or a pound cake in particular. Yesterday I desperately wanted to eat pound cake, but not just any type – I only wanted a plain, no frills vanilla pound cake – nothing more, nothing less.

So, relying on my usual pound cake recipe, similar to that which I use for all my other pound cakes, I whipped up a quick vanilla pound cake in the hour before heading out to meet Agustina for dinner.

Comforting, delicious, and soothing, a cake to be eaten with a hot cup of tea, in the company of friends and family.

VANILLA POUND CAKE (Makes 1 medium cake)

Ingredients:

cornbread in a cast iron skillet

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1) 1 cup of milk cream
2) 1 cup of white sugar
3) 2 cups of self-raising flour
4) 3 eggs
5) 2 teaspoons of vanilla essence

Steps:

1) Mix milk cream and sugar in a mixing bowl until sugar has dissolved
2) Sift in the self-raising flour, alternating each cup of flour with an egg and mix well
3) Add in vanilla essence, and mix well till you get a homogenous mixture
4) Pour mixture into a greased baking mould and bake in oven at 165 deg celcius for around 30 – 40 minutes (or until the you poke the center of the cake with a stick and the stick comes out clean)
5) Allow cake to cool for 5 minutes before transferring to a plate

Milk cream:

Mix milk cream with sugar:

To get this mixture:

Sift in self-raising flour:

Alternating each cup of flour with an egg:

Add in vanilla essence and mix well to get this mixture:

Grease a baking mould:

Pour batter into greased baking mould:

Fresh out of the oven:

Vanilla pound cake – comforting, soothing and delicious:

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