From a regular cake, pound cake is denser and richer.
I also reduced the amount of flour and instead add semolina and this does two things: A) semolina has a tendency to swell and soak up liquids. So, when added to the cake batter, during baking, your cake will definitely double in size. B) after baking the texture of cake changes. It is not smooth but rather grainy and bouncy.
If you want to go the traditional way, then omit semolina completely and add a total of 1.5 cups of flour. Also, no need to add 1/2 cup milk if not adding semolina.
Ingredients:
- 1 cup all-purpose flour
- 1 cup castor sugar
- 1/2 cup semolina
- 1/2 cup vegetable oil
- 1/2 cup plain sour yogurt
- 1/2 cup milk
- 2 tsp. almond essence (click to buy Ossoro Almond Essence)
- 1 tsp. vanilla essence (click to buy Ossoro French Vanilla)
- 1 tsp. baking powder
- 1/8 tsp. baking soda
- 1/8 tsp. salt
- 2 eggs
Method:
Preheat oven at 150 degrees Celsius.
In a large mixing bowl, whisk together eggs, sugar, yogurt, vegetable oil, vanilla and almond essence.
Meanwhile, sieve together flour, salt, baking powder and baking soda.
Now gradually mix the flour mixture and milk into the wet ingredients.
Grease and flour a cake loaf tin (20/11cm).
Pour all the cake batter into the cake tin and bake at 180 degrees Celsius for 30-45 minutes.
Let the cake be inside the oven for additional 15 minutes after switching off the oven.
Take it out and cool it completely in the cake tin itself and then unmold.
Cut thick slices and serve as it is or with whipped cream, custard or coffee.
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