To describe procrastination: this is it. I have been stuck on this draft for a week now. Lately I’ve been going through my ‘dry’ season in terms of writing. I just don’t get the flow to do it, and some odd day even if I do manage to get the flow going, it’s too short lived. That sucks right? Anyhow, here I am. I’ve just come back from a dinner, gobbled down a cup of green tea and I’m all set to finish this tonight. First of all, hi guys! I hope you all had a great week. ❤
So, pound cakes are quite versatile I feel. You can use the basic base for any flavour combination and it comes out great. I’m not a big fan of the regular pound cake as such but pairing it with different flavours, yes please! A pound cake is basically a cake made of flour, sugar, eggs and butter with a pound of each ingredient or the same ratio for each of them. This one is for a friend who requested for something with lemon, blueberries and ‘not so healthy’, haha. Digressing from my usual ‘healthy’ track because it’s okay to indulge sometimes right? Especially when you have a burst of flavours like this. There are 3 flavours to look out for here. Brown butter, lemon and thyme. Brown butter adds the perfect nutty caramel notes to the cake, while thyme adds a very subtle earthy taste. You don’t wanna go overboard with thyme as it might taste bitter. Adding it while browning the butter helps in infusing a lot of flavours because a) fat helps in better infusion and b) hotter the liquid/fat, better the infusion. Next is lemon. I have used both the zest and the juice here to add as much flavour.
I personally never order a lemon cake because I’ve only had two types of lemon cake ever. 1) An unbelievably sweet cake with barely any hints of lemon because sugar obviously has overpowered everything. 2) An unbelievably zingy cake which leaves a sour taste afterwards because well, I ordered a lemon cake. This one is neither. It’s perfectly sweetened yet you have enough zing to give you that lemony kick. Quite easy to put together and so moist! Perfect for your evening tea snack or just have it plain, I won’t tell. 😛 Essentially a pound cake requires the butter and the sugar to be beaten together. So I like to freeze my brown butter for about an hour and then just sort of dip it in warm water to soften it. It’s a very versatile recipe to follow and you can play around with flavours if you’re feeling a bit adventurous in the kitchen. I hope you like it. Enjoy! ❤
Recipe adaptation: Purple Foodie
Makes: 1 large loaf cake
- 225 gms unsalted butter
- 3-4 sprigs of fresh thyme
- 200 gms castor sugar
- 1 tsp vanilla extract
- 220 gms flour
- 1 tsp baking powder
- 6 tbsp lemon juice
- 2 tbsp lemon zest
- 4 eggs, at room temperature
- 100 gms blueberries, fresh or frozen
- To prepare the brown butter, heat butter in a large saucepan on low-medium heat. Add the thyme sprigs. The butter will melt completely and begin to brown. This should take about 10 mins. Swirl occasionally to prevent the butter from burning. Once the butter has turned brown and starts to smell nutty, remove from heat and let it cool. (Keep an eye or it might burn) Discard the thyme sprigs. Freeze for about an hour or refrigerate until use.
- Thaw the brown butter at room temperature to soften it or dip it slightly in warm water for a minute or two. In a large bowl, cream butter until smooth. Add the castor sugar and vanilla extract and beat until light and fluffy. It should take about 5-7 mins. This is a very important step as it keeps the cake moist and fluffy.
- Preheat oven to 180 C. Grease a loaf tin with butter and dust with flour. Tap out the excess flour. Keep aside.
- Add eggs to the butter-sugar mixture one at a time and beat well in between each addition.
- Add the flour and baking powder and mix well. Add the lemon juice and the zest and mix until incorporated properly. Fold in the blueberries.
- Pour the batter into the prepared tin and bake for 45-60 mins or until a skewer inserted comes out clean. I like to rotate my tin midway for even baking. If the top is browning too much, loosely cover with a foil wrap. Serve warm with a cup of tea/coffee.
- You can wrap it in cling film and store it at room temperature for 3-4 days, or refrigerate for up to a week.
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