Pound Cake

Pound Cake
Pound Cake
Serves/Makes: 4
  • 175g/6oz/3/4 butter, softened, plus extra for greasing
  • 175g/6oz / 3/4 cup caster (superfine) sugar, plus extra for sprinkling 
  • 175g/6oz/1 1/2 Cups plain all-purpose flour
  • 10m or 1/2 tbsp of baking powder
  • 3 eggs
  • Grated rind of 1 orange 
  • 15m1/1 tbsp orange juice 

 For the SAUCE

  • 450g/1lb/4 cups fresh raspberries or strawberries
  • 25g/ 1oz/2 tbsp superfine caster sugar 
  • 15m/1 tbsp lemon juice

To make the SAUCE

  • Reserve a few fruits for decoration.
  • Process the remaining fruit until smooth adding the lemon juice to combine them.
  • Strain and chill the sauce.

To make the CAKE

  • Preheat the oven to 180 C/350 F/Gas 4. Grease a 20cm/8in round ring tin.
  • Sprinkle the base and sides lightly with sugar.
  • Sift the flour with the baking powder into a bowl.
  • ln a separate bowl. beat the butter until creamy. Add the remaining sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition, then beat the orange rind and juice.
  • Gently fold in the flour mixture in batches, then spoon the batter into the prepared tin and tap gently to release any air bubbles. Bake for 35-40 minutes or until the top of the cake is golden and springs back when pressed with the finger.
  • Allow the cake to cool in the tin for 10 minutes then turn it out on to a wire rack and leave to cool for a further 30 minutes.
  • Serve warm slices with a little of the fruit sauce. Decorate with the reserved fruit.
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