Traditionally, the pound cake is made with butter, sugar, eggs and flour in a 1:1:1:1 ratio; 1 part would be 1 pound. This simplicity means that the recipe is very amenable to change – which is exactly what I did. I added hazelnuts, used orange juice mixed with coffee instead of milk (the recipe I used wasn’t a strictly traditional recipe) and substituted some of the flour with cocoa. There are more changes you can make:
- Oil instead of butter results in a moister cake
- Sour cream (or plain yoghurt) substituting some butter also moistens the cake, and adds flavour
- Melted chocolate brings the cake to be more brownie-like
- Also, you can add dried fruits, coconut or any other nuts and flavours
Chocolate, Orange, Hazelnut Pound Cake
375g butter, softened and cubed
1tsp flavouring (I used orange; vanilla is common)
125g chopped hazelnuts, toasted
60mL orange juice
2 tsp coffee
300g plain flour
1 tsp baking powder
Cream butter and sugar until light and fluffy.
Add vanilla and then eggs, one at a time, beating in between.
Mix in the hazelnuts.
Dissolve the coffee in the orange juice.
Separately, stir the flour, cocoa, zest and baking powder together.
Add the dry ingredients to the butter in four batches, alternating with the orange juice.
Stir until just combined.
Grease and line a 22cm cake tin (I also powder the sides and bottom with hazelnut meal, cocoa, zest and cinnamon).
Pour cake batter into tin and bake for 1 hour at 180ºC.
Leave in tin to cool for 10 minutes.
Turn out onto a wire rack to cool completely.