The Ultimate Pound Cake

This may be the first recipe I ever wrote down. It’s written in 13-year-old Mica handwriting, dating it to October, 22nd, 2013. The piece of paper has been laid on a countertop next to the baking so many times that it’s stained and wrinkled from liquids falling on it. It’s definitely the recipe I’ve made the most in my life. Pound cake is fun to make and only requires simple ingredients that you mostly have at hand. This recipe is also the most versatile you will find. Changing one ingredient makes for a completely different flavor, and I’ll point out all those easy swamps. I can’t help but think of my friend, Justi, every time I see this recipe. We once made 16 of these pound cakes for a charity event. And she was there with me when we wrote the recipe from Vane, an amazing baker who was patient enough to teach us.

Ingredients

3 eggs
200 grams of sugar
250 grams of all-purpose flour
1 teaspoon baking powder
1/4 cup (50 milliliters) of oil or butter (sunflower or olive oil recommended)
Flavor of your choice: vanilla extract, lemon zest, orange zest, dulce de leche, etc.
For topping: 1 cup of powdered sugar and juice of half a lemon

Instructions

Preheat the oven to 350°F (180°C). Prepare a loaf pan with parchment paper or grease and flour it.
Combine oil with sugar. Use a fork for a denser cake or a mixer for a lighter texture.
Add eggs, then mix in flour and baking powder until well combined.
Flavor Variations:

Vanilla: Add a splash of vanilla extract.
Lemon: Add the zest of one or two lemons and the juice of one.
Orange: Use zest and juice of one or two oranges.
Chocolate: Add 50 grams cocoa powder and 50 milliliters of milk.
Marble: Divide the batter; add vanilla to one part, cocoa powder and milk to the other, and swirl together in the pan.

Pour batter into the prepared loaf pan. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
Once cooled, mix powdered sugar with lemon juice for the topping and pour over the cake.