Classic Pound Cake
Classic Pound Cake is rich, moist, tender, buttery with a golden brown crust. The most recognized cake in the world!
Ingredients
- 45 g milk
- 3 large eggs - 150g without shells
- 1 1/2 tsp pure vanilla extract
- 150 g cake flour - sifted (you can make your own, check notes)
- 150 g caster sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 185 g unsalted butter at room temperature
Instructions
- Preheat the oven to 180C/350F. Prepare your loaf pan either with butter or cooking spray or with parchment paper that slightly hangs outside for easy removal later.
- In a large bowl, sift the flour, baking powder, sugar and salt.
- Add the softened butter and mix on low speed till you reach crumbly sand-like texture.
- Add the eggs, milk and vanilla and mix on medium speed till well combined. Scrape down the bowl in between to make sure everything is well incorporated.
- Pour the batter into your prepared loaf pan and smoothen the top with a spoon or offset spatula.
- Bake the cake at 180C for 55-65 minutes till a toothpick inserted in centre comes out clean. If you feel your cake is over-browning, cover it with aluminium foil after 30 min of baking.
- Remove from oven and let it cool inside the pan for about 10 minutes before removing. Cool it completely over a wire rack.
- The cake stores well at room temperature for 3 days and 1 week refrigerated. I would suggest keeping the cake in the refrigerator for few hours to let the taste and texture develop
Notes
Make your own Cake Flour -
Measure out 150g of all-purpose flour from the recipe. Remove 2 tablespoons of all-purpose flour and place it back in your flour canister. Replace the removed all-purpose flour with 2 tablespoons of cornstarch/cornflour. Sift flour 4-5 times to ensure the mixture is thoroughly combined and also aerate the flour in the process.