pound cake by whisks

does this title sound boring? i guess it does, but a good pound cake has been one of those elusive things in my life. it's a simple cake, but it isn't....a good one that is. then, there's always this thing called "personal preference" - for me, i want a pound cake to be fragrant, comforting and have a mouth feel that's...that's...velvety, smooth....i don't know, it's hard to explain exactly....i must lack the eloquence, especially in between mouthfuls.
i've tried making this cake in lots of different ways - i've tried it where i don't beat until the sugar's dissolved, i've tried it where i beat it until the sugar's dissolved....i've even tried baking it with half plain flour and half self raising flour (no, i didn't run short of either - i just wanted to experiment) and permutations of these and other methods. all methods were delicious, but perhaps the one where i used half self raising flour and half plain flour and dissolved the sugar was my favourite. that said, this is a favourite cake in all its permutations.....maybe because it's so deliciously buttery and fragrant....something old fashioned and comforting....bliss.... go ahead and try making it - it's almost foolproof, and wonderful to eat.


125g butter
3/4 cup sugar
3 eggs
1 cup self raising flour
2 tablespoon powdered milk
1 tablespoon corn syrup
juice of half a small lemon
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon nutmeg


cream sugar and butter together until light and fluffy.
add eggs one at a time and mix well.
add in flour, powdered milk, and corn syrup.
beat each in well.
add the lemon juice, salt, vanilla, nutmeg, and mace.
make sure everything is well combined, and pour into a greased loaf pan.
bake 180 degrees celcius for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. try not to over bake this - it's much nicer when its just done.