18 April 2015


I had about 1/2 cup of leftover coconut cream in my fridge after making a yummy dessert. Was planning to finish it off soon and was searching to make some refreshing milkshake out of it.. I saw many recipes but one recipe,coconut tres leches milkshake caught my eye, I had all the ingredients for the milkshake, but the recipe suggested to serve the milkshake with few pieces of toasted pound cake. At first thought will skip that part, but was keen in knowing about and making of pound cake. So browsed for the recipe and found that it's all buttery yummy cake and decided to bake. Saw many recipes, but I'm a big fan of joy of baking recipes, I have tried many of her recipes and it was always a hit,dint have a second thought to try out and while baking,my house was full buttery buttery flavour and little one smelled and came knocking at the kitchen door with a big smile, she had a good enough slice and enjoyed every bite of it. The cake batter process is bit different form the normal one so follow each step to have a soft and crumble cake.

Eggs - 1&1/2 (at room temperature)
Milk - 1&1/2 tbs (at room temperature)
Unsalted butter - 7&1/2 tbs(92 grams)(at room temperature)
Vanilla extract - 3/4 tsp
Sifted cake flour - 3/4 cup(75 grams)
Baking powder - 1/2 tsp
Salt - 1/8 tsp
Granulated sugar - 1/4+1/8 cup(75 grams)
Sift the cake flour twice and mix in baking powder,salt and powder the granulated sugar and add it to the cake flour mixture and mix well.
Take a bowl add in all the wet ingredients except butter,give a good mix till the egg is completely mixed with milk and vanilla extract.
 Take the dry ingredients in a bowl using a electric hand beater give a good mix,then add in butter.
 Beat well at low speed for 2 mins till butter is mixed well with the flour,then divide the wet ingredients into 3 batch,add in the first batch of egg mixture.
 Beat well at low speed,scrap down the sides add in the 2nd batch .
 Beat well at low speed for 30 sec then add in the final batch,
 When all the wet ingredients are added,scrap down the sides and beat well for good 30 sec. butter the cake pan dust with flour and line a parchment paper,add in the cake batter.
Sprinkle any nuts of your choice and bake for 45 mins or till tooth pic inserted comes out clean.de mould and cool in wire rack for 10 mins.

A fresh hot slice of cake is ready to serve,have bite and enjoy:)


Make sure that butter,eggs,milk is all at room temperature or else the egg might curdle.

Due to butter the cake might tend to brown quickly, so after 20 mins of baking grease a aluminium foil with butter and cover the bake and continue baking. 

Dividing the egg mixture into 3 batch and beating for good 30 sec will help to have a good cake structure.

Powder the granulated sugar before use,this will reduce the mixing time.

If you don't have cake flour,substitute for cake flour,for every 1 cup of all-purpose flour remove 
2 Tbsp of flour and add 2 Tbsp of cornstarch and swift for good 3 to 4 times.

Sprinkling chopped nuts on top of cake batter is purely optional. 
Keep Smiling:)
Revathi Ramkumar.


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