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I remember the traditional butter pound cake I ate when I was a child. The rich and fragrant butter was still fresh in my memory. The appearance is simple and simple. Although there is no fancy decoration on the outside, this pound cake is full of color, fragrance and very tempting. Once you eat one piece, it seems difficult to stop.
So please be careful!
Just like the Japanese cheesecake, it is another delicious snack that cannot be eaten alone, and must be shared! It is perfect as finger food for dinner parties. A piece of pound cake, paired with a cup of tea or coffee, is equal to a satisfying meal.
Butter Pound Cake Recipe
Christine@Easy Recipes
category: baking, desserts
Cuisine: Western style
Preparation time:
cooking time:
weight: A long cake pan 11.5cm x 22cm x 5.5cm
- 200g cake flour
- Baking powder 1 teaspoon
- ½ teaspoon salt
- Unsalted butter (unsalted butter) 200g
- 170g caster sugar
- 3 eggs
- vanilla extract ½ teaspoon
- 50ml milk
- Preheat oven to 180C/356F.
- Let butter soften at room temperature, about 20 minutes. Bring the milk to room temperature.
- Mix low-gluten flour, baking powder and salt, sift and set aside. Line the cake mold with baking paper. Beat the eggs into juice, sieve to soak, and set aside.
- Place softened butter in a large plate and beat with an electric mixer on low speed. Add sugar and beat on medium speed. Turn to medium-high speed and beat until light yellow in color and fluffy.
- Add the egg mixture three to four times, beating thoroughly each time. Add vanilla and sesame oil and mix well.
- Sift in the flour mixture in three batches. Mix gently with a rubber spatula. Remember to scrape off the batter from the sides of the plate and mix well.
- Stir in milk little by little to form a smooth batter. Pour the batter into a cake pan lined with baking paper. Smooth the surface slightly. Immediately put into the preheated oven and bake for about 20 minutes. The edges begin to solidify. Take it out and use a knife to lightly cut a straight line in the center. Place back into the oven and lower the temperature to 170C / 335F. Continue baking for an additional 20 to 25 minutes. Insert a bamboo skewer or needle into the center. If no batter sticks to it, it is cooked. Take out the baking tray and place it on the iron rack for 5 minutes, unmold, wait until it is completely cool, and it is ready.
Kind tips:
- Cake flour is available in supermarkets or bakeries.
- Because different varieties of flour in different places behave differently. If the batter is too thick, add a little water or milk as appropriate. To prevent the baked cake from being too dry and loose. On the contrary, you can consider reducing the amount of milk.
- If you see that the surface of the cake is coloring too quickly but the center of the cake is not yet cooked, you can lightly cover it with aluminum foil.
- Use a knife to lightly cut a straight line in the center of the batter. When the cake is heated, a neat crack will appear in the center. It’s okay if you don’t have to make a cut, the cake is as popping as you want!
