Pound cake

Pound cake is a slightly dense and moist type of cake which was usually made with a pound of butter, eggs, flour and sugar. But nowadays as families are getting smaller, the traditional quantity is seldom used and rather all the ingredients are used in a ratio of 1:1:1:1. This makes the recipe really easy to remember and it is one of my favourite cakes! I added a few extra ingredients besides the first four to add more richness to it so that it almost melts in your mouth. You can also add fruits and nuts to the batter. This cake is excellent for a picnic or tea time (and can also be served with coffee.)

Prep time: 15 minutes Baking time: 40 min Serves: 8

Ingredients:
All-purpose flour/Maida: 1 cup
Baking powder: 1 tsp
Nutmeg: 1 pinch
Softened butter: 1 stick or 8 tbsp (if using unsalted butter, add a pinch of salt to the batter)
Sugar: 1 cup
Egg: 1 large or 2 small
Vanilla essence: 1 tsp
Lemon juice: 1 tsp
Lemon rind zest: 1 tsp
Mascarpone cream or regular whipping cream: 1/2 cup
Milk: ¼ cup

Method:
1) Whisk softened butter until smooth. Add sugar gradually to the butter and mix well. (If using unsalted butter, add a pinch of salt to the batter).
2) Add an egg to it and keep whisking it till it forms a smooth paste. Squeeze juice of a lemon, sprinkle lemon zest, add vanilla essence and mix it well.
3) Preheat oven at 350 degrees F.
4) In another bowl, mix flour, baking powder and nutmeg. To this add 1/3^rdof the egg batter and mix it well. Now pour 1/3^rd of the milk and cream and keep whisking. Keep alternating between the batter and milk and whisk it till all the ingredients are incorporated well.
5) Once the mixture is smooth and creamy, pour in a greased pan and bake it in the preheated oven at 350 degrees F for 35-40 min.

6) Check with a toothpick and remove when done. Take it out of the pan when cool.
Serve with tea, coffee, ice cream, whipped cream or fresh fruits.