Nigerian Pound Cake

sliced pound cake surrounded by ingredients

This Nigerian Style Pound cake recipe is soft and moist.

Course Dessert

Cuisine mixed

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 30 (makes 3 loaf pans)

Calories 259kcal

Author Chichi Uguru

Ingredients

500 g butter /margarine
400 g- 450g granulated sugar*
480 g of all purpose flour
10 Large eggs
2 tsp pure vanilla extract
2-1/2 tsp baking powder
1/2 tsp ground nutmeg optional

Instructions

Step 1:

Preheat the oven to 350ºF/180ºC
Measure out all your ingredients.
Sieve the flour, baking powder and nutmeg into a bowl and set aside.
Crack the eggs and beat them, then add your pure vanilla extract to the beaten eggs
Prepare your pans with baking spray or by greasing with butter/ shortening and flouring them or you use home made goop

Step 2:

In a Stand mixer with the paddle attachment, mix the butter and sugar for about 5 mins till it becomes fluffy and lighter in color. See picture below for how the appearance progresses to fluffy
Add your beaten eggs and the flour in three parts alternating the eggs and flour starting with the eggs and ending with the flour. (Which means you add a third of the eggs, mix then you add a third of the flour mix again until the flour is just incorporated.** Continue in this pattern till you have mixed in all the beaten eggs and flour)
When you have mixed in all the eggs and flour then mix up the batter for another minute and it is ready. (The batter should drop from your spoon when lifted up but not runny.)

Step 3:

Pour into prepared pans and bake in the middle rack of your oven at 350*F for about 45 - 50 minutes or until you insert a toothpick and it comes out clean.
When this yummy creation is ready, bring it out of the oven, allow to cool in the pan for about 5 mins then place on a cooling rack to cool completely.
Enjoy plain with warm milk, hot chocolate, ice cream and berries or caramel topping. Your options are endless

Notes

Equipment needed:

Food scale
Stand mixer or hand mixer. ( you can still bake without these but it's more stressful)
3 loaf pans or 1 round 8" pan + 1 loaf pan
An oven

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* *You can still bake even if you don't have an oven I didn't have one in school but that didn't stop me from baking at every opportunity my busy med school life permitted. I simply used a stove, a pot big enough to contain my cake pan, some sharp sand, three flat topped stones to create a tripod effect and foil. And voila!!! my mini locally made oven was ready and believe me it bakes well.

Quick Tips:

It is best to Preheat your oven at the right time which is as stated above just before you start measuring out your ingredients.
When you put the cake in the oven DO NOT open the oven before 30mins. In fact it is best not to open the oven at all until close to the end of its baking time say 40mins.
Start checking for doneness at least 10mins before the stated time. First thing you should do before pricking it with a tooth pick is to touch the top with your fingers and press it lightly if it bounces back then it is done. You can now double check by inserting the tooth pick or skewer.
when mixing in the flour, mix until just incorporated means * * until the flour mixes in not necessarily completely don't over mix because it will develop the gluten in the flour which results in a tough dense chewy texture which is not what we a looking for in a yummy fluffy cake is it?? gluten is good for breads and maybe cookies but not cakes.