Sherry Yard's "Secrets of Baking" is one book I use quite often. She covers the fundamental recipes for creating desserts and the book is also rather user-friendly.
This is the first time I tried the master pound cake recipe and admittedly, I was grumbling at some of the steps that seemed so tedious, like beating for at least 5-6 minutes. But I hung on and was rewarded with satisfactory results. The cake had a fine texture and moist without the cloyness from too-much butter. Do give it a try if a pound cake is on your agenda.
Sherry Yard's Master Pound Cake
1 3/4 cups all-purpose flour, sifted 3 times
1 cup plus 2 tbsp granulated sugar
1 cup butter
4 large eggs
2 tsp rose extract
1. Grease and line a 9" loaf pan.
2. Preheat oven to 180C.
3. Cream butter until soft and creamy.
4. Add sugar slowly in batches, beating them in over 5-8minutes. The end result should be rather light in color and fluffy.
5. Add egg, one by one, mixing well after each addition. Be sure to scrap down the sides too.
6. Add in the flour in 3 additions, scraping down after each addition.
7. Pour batter into the prepared loaf pan.
8. Bake for 50 to 70 minutes. Cake should be a light golden brown and a toothpick inserted in the middle should come out clean.
9. Let cool over the next couple hours before removing the cake.
The cake keeps well at room temperature for at most 2 days. If you wrap it tightly, you can freeze it for up to 3 months. Bon appetit!