Here's a reliable, traditional pound cake recipe - moist with butter and not too sweet. You can add chocolate chips, nuts or berries to the cake mixture as an alternative.
120 g unsalted butter, at room temperature
330 g caster sugar
200 g plain flour
½ teaspoon bicarbonate of soda
1/2 teaspoon salt
120 ml buttermilk
1/4 teaspoon vanilla extract
a 23 x 13-cm loaf tin, greased and dusted with flour
Preheat the oven to 170°C (325°F) Gas 3.
Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Sift the flour, bicarbonate of soda and salt into a separate bowl.
Add one-third of the flour mixture to the butter mixture, followed by half the buttermilk. Mix well. Repeat this process, then finish with the remaining flour mixture. Stir in the vanilla extract. Mix well until all the ingredients are well combined. Pour the mixture into the prepared loaf tin and smooth over with a palette knife.
Bake in the preheated oven for 35-40 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
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