Mix the butter and
the sugar for 5 minutes. Mix in the eggs one by one. Add the vanilla
extract. Put the flour, baking powder and salt together and stir into
the butter mixture, using a wooden spoon. Pour the mixture into a cake
form or a round form and bake 1 hour at 165 degrees
Celsius. Let it stand 20 minutes
in the form, then cool down on a rack.
The recipe for pound cake is already known for more
than 3 centuries and dates back to Europe. The name is probably American
and refers to the fact, that equal quantities (of 1 pound) were used
of all ingredients. My pound cake became a little smaller than that.
Pound cake is nice by itself but also a good basis for many other cakes.
Click here
for History on pound cake.
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Make a pastry of 75 gram flour, 50
gram sugar, 50 gram cold butter and +/- 2 tablespoons water. Put in
the fridge for one hour. Roll the pastry out and line a pie form with
it. Cream 50 gram butter with the rest of the sugar, and add the egg.
Stir in the rest of the flour, the baking soda, the lemon curd and the
almond paste, and the lemon juice and rind. Put this mixture inside
the pie pastry. Bake 15 minutes at 200 degrees and then 20 minutes at
160 degrees Celsius.
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