Do you find the above statistics interesting? Then let’s celebrate this occasion with a Vanilla Pound Cake.
It’s been almost 7 years I am into blogging. First year I had only 3 posts as I had no idea about blogging and busy raising our daughter (it was also her birth year) because she was just six months then and I did not have any helping hand except my house-help for cleaning utensils and rooms. So I had many activities at that point of time starting from cooking, laundry, giving bath to baby, feeding, meeting her other needs, reading storybooks to her, taking her out, grocery shopping and many more activities. I also started my freelance medical writing job at the same time so often I used work late night and again get up in the early morning, basically sleepless nights and my hardship days.
Slowly I understood what is blogging how does it work and still learning. Initial days, I clicked pictures in mobile (not smartphone), years later I started clicking with a canon digital camera and past one year I have upgraded to DSLR (husband always complaints I sneaked it😁). So you might often observe I try to update my old posts using new pictures to improve the website/blog. Recently, I have tried to give new look and feel to the blog and still working on it. I am not a technical person but given a chance I can learn that easily, so presently I have taken the help of search engine and improving the website with my limited knowledge. People often says why didn’t you study engineering my answer to them I do what I love and don’t simply go with the flow always.
Let’s not go into the deep past instead focus on today and learn how to make this simple vanilla pound cake. Many might raise their eyebrows and say you are celebrating for completing only 600 posts in 7 years. My answer would be yes I am proud of it what I am doing may not be consistent in this page as I have a professional side and I have personal commitments too. Others might ask why a simple vanilla pound cake for celebration why not a cake with lots of cream, glaze, this, that or what not. I love simple naked homemade cakes any day so I give preference to simplicity instead of show off. This is what I am (you must be knowing me by now).
This is a very basic recipe of vanilla cake and you can call it a beginner’s vanilla cake recipe. I have mentioned 2 to3 eggs. If the egg size is large use 2 if the size is small use 3. I have mentioned 1/4 cup of milk here, use it as required. Don’t make a runny batter and also avoid making a very dense batter. Whenever you are adding milk to batter add little by little instead of adding the full amount at a time. If any of your ingredient is kept in refrigerator, please bring them into room temperature before you start baking. This is a fail proof and full proof recipe of vanilla pound me which never made me upset.
Sprig Gourmet had sent me a pure natural vanilla extract which I have used in this vanilla pound cake. This gives superb aroma and taste to your bakes. If you do not have vanilla extract then replace it with vanilla essence and use only few drops instead of the given measurement. However, I would recommend once you should try to bake your cake with pure vanilla essence and you can definitely make out the difference.
Preparation time: 10 minutes
Cooking time: 30 to 40 minutes
Vanilla Pound Cake
All purpose flour – 11/2 cup
Butter – 2/3 cup, at room temperature
Eggs – 2 to 3 (I used 2 large eggs)
Milk – 3 to 4 tablespoon
Baking Powder – 1 teaspoon
Salt – a pinch
Sugar – 3/4 cup
Vanilla Extract – 11/2 teaspoon
1. Take melted butter and sugar in a bowl and cream it.
2. Next add eggs one at a time and beat well.
3. Add vanilla extract and beat well.
4. Now in another bowl sieve flour, baking powder and salt together.
5. In a separate bowl sieve all purpose flour, baking powder and salt together.
6. Now slowly add the dry mixture into wet mixture and fold it.
7. At this point add milk little by little and make the batter ready.
8. Preheat oven at 170 degree C and grease a loaf tin with butter and line with butter paper.
9. Now pour the batter into the greased tin.
10. Put the tin in the oven and bake at 170 degrees C for 25 to 30 minutes or until a toothpick comes out clean.
N.B.: (I baked this cake in Microwave convection mode at above mentioned temperature and time)