Classic Pound Cake

Classic pound cake recipe:
Preheat the oven (electric 180°C / convection 160°). Grease a loaf pan and dust it with flour.

Cream together the butter and sugar. Add the eggs one at a time, mixing well with each addition. Mix the flour with the baking powder, and alternating with the milk, stir it into the batter. Now add any desired extra ingredients.

Pour the batter into the prepared pan, spread evenly and bake for ca. 45 minutes. Remove the cake from the oven; leave it to cool for 10 minutes before transferring it to a wire rack and cooling completely.

Variations:

Chocolate-Pistachio
Cream 85g cream cheese with the butter and sugar. Add the eggs one at a time mixing with each addition. Mix the flour with the baking powder, and alternating with the milk, stir it into the batter. Fold in 60 g chopped pistachios and 10 g chocolate chips. Finish preparing the cake according to our classic recipe. Once the cake is baked and fully cooled, spread 150g dark chocolate onto the cake and sprinkle with 35 g chopped pistachios.

Lemon blueberry and poppyseed:
Prepare the cake according to our classic recipe, however once the eggs are added stir in the juice from one lemon. Mix 1 tbsp of lemon zest and 60g of poppyseeds with the flour and baking powder. Now alternating with the milk, stir the dry ingredients into cake batter. Dust 250g blueberries with flour and briefly fold them into the batter. Pour the batter into the prepared pan and bake 35-45 minutes. Remove the cake from the oven and allow to cool. Sieve 320g of powdered sugar and mix it with 2 tbsp of lemon juice until smooth. Spread the glaze onto the cooled cake.