The Australian Women’s Weekly Food – June 2019

SNEAK

PEEK

Go back in time

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POUND CAKE
PREP + COOK TIME 1 HOUR 20 MINUTES
(+ STANDING & COOLING) SERVES 12

250g butter, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
4 eggs, beaten lightly
¾ cup (110g) plain flour
¾ cup (110g) self−raising flour
1 tablespoon icing sugar

1 Preheat oven to 160°C/140°C fan.
Grease a 13cm x 24cm, loaf pan; line
base and long sides with baking
paper, extending the paper 5cm
over the sides.
2 Beat butter, sugar and vanilla in
a small bowl with an electric mixer
until pale and fluffy. Beat in eggs,
one at a time until just combined
after each addition. Transfer mixture
to a large bowl; fold in sifted flours
in two batches, until smooth. Spread
mixture into pan.
3 Bake cake for 1 hour (cover loosely
with foil if it starts to overbrown) or
until a skewer inserted in the centre
comes out clean. Leave cake in pan
for 5 minutes before transferring
to a wire rack to cool. Just before
serving, dust with sifted icing sugar.

VARIATIONS

Try these flavourings with the basic

pound cake recipe, left.

LEMON

Make basic pound cake, stirring

3 teaspoons finely grated lemon rind

and 2 tablespoons lemon juice into

the batter mixture. Bake as directed.

For lemon glaze, sift 1½ cups (240g)

icing sugar into a medium bowl; stir

in 2 tablespoons lemon juice. Drizzle

cake with icing.

SULTANA

Make basic pound cake, stirring

1 cup (160g) sultanas into the batter

mixture. Bake as directed. Just

before serving, dust with sifted

icing sugar and serve with

cinnamon butter.

ORANGE POPPY SEED

Make basic pound cake, stirring

¼ cup poppy seeds, 3 teaspoons finely

grated orange rind and 2 tablespoons

orange juice into the batter mixture.

Bake as directed. For orange icing,

sift 1½ cups (240g) icing sugar into

a medium bowl; stir in 2 tablespoons

orange juice. Drizzle cake with icing.

AWW FOOD • ISSUE FIFTY TWO 113