England

Pound cake

Butter, sugar, eggs, flour. Equal amounts, no drama, a tight golden crumb.

85 minTime

5 gProtein each

mildSpice

Make it your way

Grandma's wayEqual weights, the old English way.

The original

362kcalsame

5 gproteinsame

1 gfibresame

85minutessame

Classic pound cake.

Per serving, worked out from the ingredient table.

Butter1 cup, softened

Sugar1 cup plus 2 tbsp

Egg4, at room temperature

Maida (all-purpose flour, plain flour)1¾ cups

Baking powder1 tsp

Salta pinch

Milk2 tbsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Lemonzest of 1

5 steps

1Heat the oven to 165 C and line a 9 by 5 inch loaf tin. Beat butter and sugar for 5 minutes.
2Add the eggs one at a time, beating well after each, with a spoon of flour if it starts to curdle.
3Fold in the sifted maida, baking powder and salt, then the milk, vanilla and lemon zest.
4Spread into the tin and bake 60 to 70 minutes. Cover loosely with foil if it browns too fast.
5Cool 15 minutes in the tin, then on a rack. Wrap once cold.

Serve it like this

Cut thick slices at room temperature and serve on a plate with berries and a spoon of whipped cream, or toast a slice with butter for breakfast.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.