Pound cake is a dense, moist and crumbly tea time cake from United Kingdom. It is named so because originally the recipe involved using a pound each of butter, sugar and flour to prepare it. With a good amount of butter and eggs going in, the cake has a very rich and luscious taste to it.
Today, I am sharing best recipe of pound cake which has been given a marble effect using chocolate truffle sauce. The addition of this sauce not only helps make the cake look good but also taste good.
Pound cake is a good make ahead cake and can be stored in the refrigerator for few days. The flavours mature as it is stored.
Scroll below to see my Truffle Pound Cake Recipe
Truffle Pound Cake Recipe
Makes a 8 inch x 4 inch cake loaf
200 gms castor sugar
200 gms butter, cut into pieces and to be used directly from the fridge
200 gms refined flour
1 tsp baking powder
½ tsp salt (only if using unsalted butter)
1 tsp vanilla essence
4 tablespoon chocolate truffle sauce or any ready-made chocolate spread/sauce
Step 1 – Preheat oven at 180 C. Grease cake tin with butter.
Step 2 – In a big bowl, add butter and sugar. Beat them using an electric beater till light and fluffy. You should not be able to see the sugar at this stage and the mixture should be pale white.
Step 3 – Break one egg into the mixture, beat lightly to incorporate. Similarly, mix in remaining eggs one by one.
Step 4 – Add Vanilla essence.
Step 5 – Mix flour, salt and baking powder together.
Step 6 – Add this to the batter in 2 parts, folding gently each time.
Step 7 – Pour the batter in the prepared cake tin.
Step 8 – Drop 4 tablespoon of truffle in 4 different places on the batter. Using a toothpick, gently swirl the truffle all over. Do not go too deep as the effect will not be uniform.
Step 9 – Place tin in oven and bake at 180 for almost 30 minutes or till a toothpick inserted in the cake comes out clean.
Step 10 – The pound cake is best enjoyed a few hours after baking. On cooling cover and refrigerate it. Serve Truffle Pound Cake at room temperature.