Baking for One: Pound Cake rev. 1

  • Cream:
    • 1/4 c. butter
    • 1/4 c. sugar
  • Beat in until smooth:
    • 1 egg
  • Add:
    • 1/2 c. flour
    • pinch salt
    • your favorite cake flavor, e.g.
      • 1 T rosewater
      • 1 t vanilla sugar or a splash of vanilla extract
      • 1 T of your favorite liqueur
    • but only one of them
  • Stir gently until the flour is completely mixed in.

Now I am a firm believer in non-stick bakeware. Yeah, I was brought up on that whole "grease and flour the pan" thing, but if you can get non-stick pans (and you take care of them properly) it makes life so much easier. So take a non-stick mini-loaf pan (ca. 3" x 6") and scrape your batter into it, smothing it out into the corners evenly. Bake at 325 F for 30 minutes or until done -- you know the toothpick drill.



It tastes about like you'd expect from your basic pound cake. The pan is a bit large for the amount of batter, so it was a fairly flat loaf, which isn't an enormous problem, but it doesn't like like a pound cake loaf ought to look.

Calories per batch: 902

(Calories from fats: ca. 400)

Copyright © 2004 Heather Rose Jones, all rights reserved