A pound cake always reminds me of my childhood years when my mum used to stash Sara Lee pound cake in the freezer. It was a treat, especially during the school holidays. I ate it cold or toasted. Have you tried lightly toasting your cake slices on a pan and then finishing it off with a scoop of ice-cream ? Delicious.
This recipe is slightly decadent with the use of heavy cream. I’ve tried swapping the cream for greek yogurt and it work as well. If you’re substituting yoghurt for cream, use slightly lesser as greek yoghurt is slightly runnier than heavy cream. Pound cakes are great to have in your fridge when you need that mid-afternoon pick-me up with a coffee or tea. I’ve used this recipe several times and it always turns out soft and scrumptious. This weekend, I baked 2 batches to give away to my in-laws.
Marble Pound Cake
- 2 cups/ 250 g all-purpose plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 and 1/2 sticks butter/ 170g unsalted butter, softened, plus 3 tbsp/42.5 g melted butter
- 2 tbsp unsweetened Dutch-processed cocoa powder
- 1 tsp instant coffee granules (optional)
- 1 and 1/3 cup granulated sugar
- 2 large eggs
- 1tsp pure vanilla extract
- 1/2 cup heavy/double cream (51% fat)
- Preheat the oven to 180°C/ 350°F. Spray an 8-by-4 inch or 9-by-5 inch loaf pan with cooking oil spray and line the loaf pan. With a disposable pan (as pictured above) just spray cooking oil.
- In a medium bowl sift flour, baking powder and salt.
- In a medium saucepan, melt 3 tbsp butter and whisk in cocoa powder and coffee granules. Set aside to cool.
- In a mixer, beat softened butter with sugar until pale. Then, add the eggs, one at a time and vanilla extract and cream.
- Add the sifted dry ingredients. Use a rubber spatula to mix any remaining flour stuck at the bottom. Do not overmix or your cake will be dense.
- Transfer 1 cup of batter into saucepan with cocoa mix and stir until smooth.
- Spoon the ‘yellow’ cake mix and cocoa mix in a checkerboard pattern (see picture above) into the loaf tin.
- Using a palette knife, cut swirls in the batter to create the marbling effect.
- Whack the loaf tin hard on your counter to remove any large bubbles in the batter. Using an offset spatula, smooth the top.
- Bake in the oven for 20-25 minutes until a thin crust forms on top. Reduce oven temperature to 160°C/ 325°F and bake for another 25 minutes. Cover cake with foil and continue baking for another 15-20 minutes until a skewer inserted in the centre comes out clean.
- Cool pound cake in the pan for 20 minutes and let it cool completely on a wire rack.
As mentioned, you can substitute greek yoghurt for cream (if you’re watching your waist!).
I tried adding cognac to my cocoa batter and used the seeds of a whole vanilla pod instead of vanilla essence as vanilla essence also contains alcohol. This is the version that’s in the pictures above. This turned out good as well.
You could completely omit the cocoa mix and bake a basic vanilla pound cake or add summer berries into the batter.
The pound cake should be kept in an airtight container and can be kept refrigerated for a week and frozen for at least 2 months.