1-2-3-4 Cake


1 Cup Butter (226 grams)
2 Cups Granulated Sugar (400 grams)
3 Cups All-purpose flour/Maida (384 grams)
4 large Eggs
Milk – 1 cup
Baking powder – 3 teaspoon
Vanilla Essence – 2 teaspoon
Salt – 1 teaspoon
Nutmeg – 1/4 teaspoon powdered (optional)

Method –

Ensure all the ingredients are at room temperature.

Prepare 8 inch baking tins with parchment paper.

Add salt, baking powder and nutmeg powder to the flour and sieve the mix few times and set aside.

Pre heat the oven at 180° C

In a mixing bowl, add the softened butter and powdered granulated sugar.

Mix the butter and sugar till soft and fluffy.

Add eggs, one at a time, and continue with the creaming process. Repeat adding all the eggs. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and you have a very soft and fluffy mix. Add vanilla essence and mix well.

Start adding the flour mix and milk , little at a time, say in 4 turns. Gently fold the mix, till the flour is fully incorporated.

In case the batter is too thick, add 1 table spoon of milk (at room temperature) at a time and fold the mix.

Pour the cake batter into the prepared baking tin.

Bake in the pre heated oven for 35 to 45 minutes, or till a wooden skewer inserted in the center comes out clean and dry.

Remove the cake from the oven and let it rest for 5 to 10 Minutes. Unmould the cake and let it cool completely on a wire rack. Slice with a serrated bread knife and enjoy.



  • 7 tbsp unsalted butter (100 gm)
  • 2 large eggs at room temperature
  • 1/2 cup granulated sugar (100 gm)
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • 3/4 + 1 tbsp sifted all purpose flour (100 gm)
  • 1/4 tsp baking powder
  • 1 pinch salt

Method –

  1. Melt the butter. Pour the melted butter in a bowl and allow to cool.
  2. Sift the flour, salt and baking powder into a bowl, whisk and set aside
  3. Beat the eggs and sugar in a bowl with an electric beater till the mixture is light yellow colour, about 8-9 minutes
  4. Mix in the vanilla and lemon zest
  5. Fold the dry ingredients into the mixture and mix until just combined
  6. Drizzle the butter into the batter and gently mix until combined
  7. Cover and chill the batter as well as the buttered moulds for 1 hour in the refrigerator
  8. Scoop 1 tbsp of the batter into each moulds
  9. Bake at 180°C for 10-12 minutes

Note – If the butter is browned on the stovetop, the colour of the madeleines would be a nice brown.

Pound Cake


3 large (150 grams) eggs, at room temperature

3 tablespoons milk, at room temperature

1 1/2 teaspoons vanilla essence

1 1/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup granulated white sugar

3/4 cup unsalted butter, at room temperature

Method –

Preheat the oven to 180°C. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a bowl, whisk the eggs, along with the milk and vanilla extract.

In a mixing bowl), place the flour, baking powder, salt, and sugar, and beat with hand mixer on low speed until well mixed (about 30 seconds).

Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to develop the cake’s structure. Scrape down the sides and bottom of the bowl as needed. Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the egg and strengthen the cake’s structure.

Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake for about 45 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one loaf.

Eggless Chocolate Microwave Cake


  • All purpose flour – 1 cup
  • Baking powder – 3/4 tsp
  • Baking soda – 3/4 tsp
  • Cocoa powder – 3 tbsp
  • Refined oil – 100 ml
  • Powdered sugar – 2 tbsp
  • Salt – 1/4 tsp
  • Vanilla essence – 1 tsp
  • Condensed milk – 1/2 tin (200 gm)
  • Buttermilk – 1 cup

Method –

  1. Sieve together flour, cocoa powder, baking powder and baking soda few times. Grease and line a microwavable bowl, approximately 9 x 9 inches in size.
  2. Cream together butter, salt and sugar until the mixture is fluffy. Add the condensed milk and vanilla extract, and mix well. Now slowly fold in the flour mix into the batter while alternating with the 1 cup of buttermilk. Mix well when finished
  3. Bake the mixture on high (100% power) for exactly 6 minutes. Let the cake rest in the microwave oven for a few minutes, and let it cool for 10 minutes before trying to unmould it.
  4. This can also be baked in the OTG at 180°C for 30 minutes

Raisin Walnut Cake


  • 1/2 cup butter (113 gm)
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 large eggs
  • 2 cups flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp clove powder
  • 1/2 tsp salt (I did not add as I used Amul salted butter)
  • 1 cup buttermilk
  • 2/3 cup seeded raisins
  • 1/3 cup chopped walnuts
  • 1 tbsp flour


  1. Grease and flour a 9” square pan
  2. Preheat the oven to 180° C
  3. Cream the butter, brown sugar and white sugar until light and fluffy
  4. Beat in eggs thoroughly to the above mixture one after another
  5. Sift flour, bicarbonate of soda, cinnamon, nutmeg, cloves and salt (if using). Sift at least 3 times
  6. Now add the sifted mixture in batches to the wet mixture. Add the buttermilk alternately.
  7. Add the raisins and walnuts mixed with 1 tbsp of flour to the above mixture
  8. Put this mixture into the prepared cake pan
  9. Bake at 180° C for 45 minutes
Before popping into the oven
Cake is done!