I have been making a lot of sponge cake or chiffon cake and neglected my favorite, the pound cake. Perhaps it is the name 'pound' that has prevented me to bake it for the family, cos we really do not need the extra pound, with the exception of my grand daughter, Renee, who is The 21st Century Twiggy.
4 ozs (1 stick) unsalted butter
4 ozs/1/2 cup) fine granulated sugar
2 ozs diced Cheddar Cheese
1/4 cup milk
5 ozs (1 cup + 2 tbsp)all-purpose flour
1/2 tsp baking powder
1/2 tsp vanilla extract
a pinch of salt
Preheat oven to 325f
Line a greased loaf pan with greaseproof paper, then grease the paper.
Sieve flour, baking powder and salt.
Cream Butter and sugar until light and fluffy.
Add in egg, cream well before adding the next egg, scrape the sides of the bowl. Add in the other egg and cream well.
Add in flour and milk, alternately in 3 portions.
Add in diced cheddar cheese and mix well.
Check for dropping consistency. If batter is too stiff, add alittle more milk.
Pour into prepared loaf pan and put to bake for 55 mins to 1 hr. Test with a toothpick for doneness.
Remove from oven and let cake remain in pan for 5 - 10 minutes before removing to cool in cake rack.
Serve when cake is cooled.