Pound cake

Name: Pound cake
Cuisine: Northern Europe
Ingredients: 450 g/1 lb/4 cups fresh raspberries or strawberries; 450 g/1 lb/4 cups fresh raspberries or strawberries; grated rind of 1 orange; 15 ml/1 tbsp orange juice; 25 g/1 oz/2 tbsp caster (superfine) sugar; 15 ml/1 tbsp lemon juice; 175 g/6 oz/¾ cup butter, softened, plus extra for greasing; 10 ml/2 tsp baking powder; 3 eggs; 175 g/6 oz/¾ cup caster (superfine) sugar, plus extra for sprinkling; 175 g/6 oz/1½ cups plain (all-purpose) flour

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

The original pound cake, enjoyed both in the USA and Britain for many years, was made using 450g/1lb of each ingredient with as many as eight eggs to raise it. This recipe is for a smaller variation and is served warm with a delicious, fresh fruit sauce. Keep for up to three days.

Ingredients

175 g/6 oz/¾ cup butter, softened, plus extra for greasing
175

Europe
Americas
United Kingdom
United States
Cake
Vegetarian

Method

To make the sauce, reserve a few fruits for decoration. Process the remaining fruit until smooth in a food processor.
Add the sugar and lemon juice, and process to combine. Strain and chill the sauce.
Preheat the oven to 180°C/350°F/Gas 4. Gr