If Jonah Can Bake POUND CAKE, So Can You! (Episode 3)

Hi everyone! 

Today I taught Jonah to make a simple but classic pound cake (saw it on Breadahead Bakery's IG Live tutorials!). His dad used to make a butter cake for him when he was young and I'm pretty sure it was a pound cake because when he asked for the recipe, the answer was.. equal amount of sugar, butter, flour and eggs. A classic pound cake has an equal ratio of butter, flour, sugar and eggs but this version has a few more ingredients added and a bit more butter to give that nice buttery flavour and texture. 

It's a really simple cake, made with ingredients you probably already have in your pantry! The flavourings you can add are endless too! Lemon, chocolate, vanilla... the choice is up to you! 

We made a sugar glaze to put on top because.. why not! Gives the cake a nice shine.

Pound Cake
Recipe from Breadaheadbakery

Ingredients
185g unsalted butter, softened at room temperature
150g caster sugar
150g plain flour
3/4 tsp baking powder
1/4 tsp salt
3 eggs (150g)
55g milk

Sugar glaze
40g water
60g caster sugar

1. Preheat oven to 180oC (mine was fan-forced) and grease and line a loaf tin with baking paper.
2. Cream the butter and sugar with electric mixer/stand mixer on high for 3-4 minutes until pale and creamy.
3. In a separate bowl, whisk together the flour, baking powder and salt. 
4. Add the flour mix into the butter/sugar bowl and beat on high for 1-2 minutes until incorporated.
5. Beat the eggs and milk in a small bowl/jug. Pour liquid slowly into cake batter while still mixing at the same time. Beat until all incorporated.
6. Pour batter into loaf tin and bake for around 50 minutes or until golden brown and skewer inserted into the centre of the cake comes out clean. Place on wire rack to cool.
7. While cake is cooling make the sugar glaze by putting water and sugar in small saucepan. Heat on high heat until a rapid boil occurs and sugar has dissolved. Remove from heat and brush over the cake.

If you want a taller cake then you can double the recipe or just use a smaller tin. We'll definitely be trying out this recipe again :) 

Happy Baking! Till the next episode...