Pound cakes are quick and simple to make and taste great with a cup of tea or on their own. This moist pound cake recipe has butter in it and I love the butter taste in it.

Vegetable oil can be used in this recipe instead of the melted butter, if you prefer.

Ingredients

• 180 grams caster sugar
• 180 grams unsalted butter
• 125 grams corn flour
• 125 grams self-raising flour
• 1/8 teaspoon salt
• 3 large eggs
• 2 teaspoons vanilla extract

Method

• Prepare a 1kg or nearest loaf pan and put to one side.
• Pre-heat oven to 175 Celsius.
• Melt the butter and put it to one side.
• Put the eggs, sugar, vanilla extract and salt in a bowl. Put the bowl over a pot of simmering water and whisk the mixture together.
• The mixture will start of dark yellow and quite ‘heavy’ but will increase in volume and be light in colour.
• Remove the mixture from the heat and continue whisking on a work surface until it has cooled down.
• Sift in the flours and fold in the mixture until smooth.
• Finally pour in the cooled melted butter and fold it in.
• Pour the mixture into the prepared cake tin and bake in the oven for about 40 – 45 minutes until nice and golden brown.
• You can test with a toothpick, if it comes out clean it’s ready
• Remove from the oven and leave in the tin for about 10 minutes and then remove from the cake tin and put on a cooling rack and leave to cool completely.
• Put it on a serving plate and dust some icing sugar on top and serve