Pound cake is a basic cake with a very solid internal organization, a rich milky fragrance, and a very moist taste. Pound cake has the same status in the cake world as vanilla ice cream in the ice cream world. It is the most basic and classic.

The origin of the name of the pound cake originated in England in the 18th century. The name comes from the fact that four equal parts of ingredients were used to make the cake at the time, including a pound of sugar, a pound of flour, a pound of butter, and a pound of eggs. It can be seen that pound cake is a high sugar, high oil, high calorie existence, so it is also called "heavy oil cake".

Pound cake as a breakfast, can provide enough calories to support physical and energy, and then a cup of black coffee or black tea, it is the perfect breakfast. After hundreds of years of development, baking experts have gradually revised the recipe, and these heavy-oil cakes have gradually become soft and delicate.

In the mid-19th century, the proportions of the pound cake recipe began to be adjusted more, and the taste began to be lighter. Development into the 20th century, baking powder, baking soda and the like also began to participate. Today, the proportion of pound cake is not limited to 1/4 of the original one, and ingredients such as fresh cream are also added.

Making pound cake actually requires relatively few raw materials. We can make it at home. Next, let’s learn how to make two different flavors of pound cake.

Material:

small amount of jaggery

amount of baking powder

practice:

· Put the butter at room temperature until softened, add sugar and mix well.

· Wash the lemons and shred the lemons for later use.

· Gradually add egg mixture, beating each time until fully incorporated.

· Squeeze lemon juice into the batter.

· Beat them well until the cream is visibly white and bulky.

· Add low-gluten flour, baking powder and sieve into egg batter, mix well.

· Add lemon zest and mix evenly. The method is arbitrary, do not draw circles, and irregularities are fine.

· Put the egg batter into the mould, spread the lemon slices and sprinkle with crushed sugar.

· Preheat the oven to 180 degrees in advance, bake for 25 to 30 minutes, and you can come out of the oven.

Material:

Practice:

· Soak dried fruits for at least 45 minutes or overnight, drain and set aside. Break walnuts into small pieces for later use.

· Soften the unsalted butter at room temperature, sieve the powdered ingredients twice, and then beat the eggs.

· Add the caster sugar to the unsalted butter in 3 batches and beat until fluffy and white.

· Slowly add the egg mixture to the cream, each addition needs to be fully beaten before adding the next time.

· Add the powdered ingredients to it and mix well.

· Add dried fruits and walnuts and mix well.

· Pour the batter into the mold and smooth the surface with a rubber spatula.

Put the batter into the oven at 170°C and bake for 53 minutes. After about 15 minutes, take out and make a cut on the surface of the cake. Cover the surface with tin foil to prevent it from burning.

· Poke the hole on the surface of the cake with a bamboo skewer after it is out of the oven. If there is no batter sticking to the bamboo skewer, the surface cake is already baked, otherwise, bake for another 5 minutes.

· After taking out the cake body, put it on a wire rack and gently peel off the greased paper, and let it cool.

Today's pound cake will reduce the ratio of cream and sugar, and then match it with natural berries. The natural sour and sweet taste combines the sweetness of pound cake, and you can also take into account health while enjoying the food.