This year for my birthday, I received not one but two birthday cakes. They were given to me a week apart, but it didn't matter because I'm a single lady—and although I love my cake, I just couldn't eat it fast enough. In fact, a few times I ate it with a resigned indifference. Cake?! Resigned indifference?? No, no, no! If you're going to eat that amount of calories, it should be worth every decadent bite.
I also hate wasting food. Being very much paycheck to paycheck, it's hard for me to toss anything. I have eaten spaghetti for six days straight because, well, I'm terrible at measuring out noodles. I grew up in a family with six kids, so my examples of cooking or baking were also to make the largest amount possible.
But what happens when it's just you and you don't want to eat spaghetti six days in a row? What if you want a lovely, eye-catching dessert that you can enjoy? Sure, you could go to the grocery store and get something, but where's the fun in that?
I'm rationing down recipes I really enjoy and leaving you the recipe. One thing I've learned is that when I make food, it tastes oh so much better. The effort is worth it, for me anyway. I'll do some practical stuff... and some not so practical stuff. This one is pretty practical, and you might be surprised to find that you have most of these ingredients already, which is a huge bonus.
So without anymore delay, the bring you a single-person serving (sort of) of a wonderful cake!
Serves: 1-3 (possibly 4 if you're feeling REALLY kind)
- 3/4 Cup All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 3/4 Cup Unsalted Sticks of Butter
- 1 Egg
- Pinch of Salt
- Splash of Vanilla
- 1/4 Cup Powdered Sugar
- 1 1/2 Tablespoons Heavy Cream or Water (I used heavy cream)
- Put out sticks of butter and egg to get them to room temperature. Seriously, an important step that affects baking. Don't skip it!
- Preheat oven to 350°F. Seriously, don't skip this step either.
- Grease and flour your cake pan. I used a Fluted Pan that is 6 inches in diameter.
- Cream butter and sugar together using a stand or hand mixer. Beat it until the consistency is light and fluffy.
- Add in your egg and fully incorporate it.
- Add your splash of vanilla. Just a splash. Remember you're not making a full sized cake.
- Sift in your flour and salt.
- Continue to mix all ingredients together until everything is together. It should be a thicker batter and be buttery and sweet and delicious! (It's okay to taste what you're making - judgement free zone when baking for one!)
- Put batter into prepared pan. Make the top as level as possible. I used a spoon as opposed to a spatula because it was such a small pan, the spatula made more of a mess.
- Put into the oven for 33 minutes. Check around the 25-27 mark. You want a browned edges and a golden top. Try not to open the oven to check on your cake if you can.
- Remove from oven and set cake, in pan, on cooling rack. Leave to cool.
- Time to make the icing! Which is actually super easy. Put the powdered sugar and heavy cream (or water) in a small bowl and miss with a whisk or fork. You can add more of your liquid if you prefer a runnier icing.
- Flip cake pan upside down on a plate. The easiest way is the put the plate overtop of the cake pan then turn it over gently. IF you prepped your pan it'll slide out easily. Make sure cake is mostly cooled and add icing. If it's too warm the icing will melt so be patient!
That's it! You have your very own poundcake that can easily be eaten in one (or two-ish) sittings.