Ghee Cake -Indian Pound cake

My childhood memories during our summer vacations include going to kerala bakery and having lots and lots of yummy treats for ourselves and also buying for others while visiting relatives. This is one such cake which we get in most of the kerala bakeries and I am sure most South Indians would have had and love this ghee cake. As the name suggests its a loaf cake made with flour and main ingredient is ghee which gives it a unique and strong flavour of ghee and is extremely soft in texture. 

It is pound cake recipe where butter is replaced with ghee. The texture of the cake is a bit softer than of a pound cake. Its light and soft cake, aromatic (thanks to ghee) and it is really easy to make.
Here is the detailed recipe. Step by step images are given below for reference. 
You can also check other baked recipes HERE

Ingredients: 
Notes: *

• 1 cup Maida
• pinch of salt
• 3/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 cup Cream/Milk
• 1/2 cup Ghee *
• 1/2 cup Caster Sugar*
• 1  Egg ** (See notes for egg substitute)
• 1 tsp Cardamom powder (optional)

Method: 

1. Sieve together the dry ingredients - Maida, salt, Baking powder and Baking Soda. Keep aside
2. In a bowl, cream/ mix together the ghee and sugar* until the ghee turns white in colour, its light and fluffy. Takes about 10-12 mins. I used the electric hand mixer for ease. You can also whisk it well. Might take little bit longer
3. Add in the egg and beat it well. You will get a smooth mixture
4. Next add a third of the sieved dry ingredients. Combine. 
5. Add in half of the out cream or milk and combine. 
6. Like wise alternate between the dry ingredients and the cream/milk till all the dry ingredients and cream/milk is combined. 
7. Finally, add in the cardamom powder if using and mix
8. Once the batter is ready, transfer it to the prepared loaf pan, level the top.
9. Bake in a preheated oven of 180°C for 25-35 mins or until a toothpick inserted in the centre comes out clean.

Notes:

• You can substitute egg with 1/4th cup (60 ml) of curd or yoghurt.
• Though this cake is best made in a loaf pan, you can use a small round or square cake pan also.
• You can add ghee more if you like strong taste. I added 1/2 cup plus 4 tbsp more. 
• I have used Amul Ghee for this recipe
• I didn't not have cream in my pantry so used milk instead. It works fine. You can use any cream you have. 
• Caster sugar is nothing but small coarse sugar. You can just powder normal sugar until its coarse. Do not powder it, grind just until its small and coarse. 
• You can add almond flakes on top for that extra crunch 

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