Butter Pound Cake Recipe



It's pouring outside and I'm craving something sweet but not in the mood to spend the whole afternoon in the kitchen. I can't think anything else but Butter pound cake! ya, I know all pound cakes are made of butter but I like to call it butter pound cake because it has more butter than flour and it's not chocolate pound cake.
I love the buttery velvety texture of the pound cake with a cup of tea on a rainy day. you can top it with cream cheese whipped cream frosting if you like the possibility is endless when it comes to making dessert with pound cake. But I will stick to the basic today.

Ingredients:200g cake flour(1 1/2cups)
225g salted butter(1 cup)
3 large eggs (144g)
150g sugar(3/4 cup)
4g baking powder(1/2 tbsp)
vanilla extract(1/2 tbsp)
lemon juice(1 tbsp )
pan size
10" x 4" x 3"
Bake for 70-75 minutes at 170°C preheated oven


Method:
  • grease your loaf pan and place a parchment paper in the bottom 
  • preheat your oven at 170°C
  • sift flour and baking powder together
  • beat room temperature butter to loose a little then ad sugar and beat until fluffy and pale.
  • add room temperature eggs one at a time and beat each time to well combine
  • beat butter and egg until the mixture fluffy and pale in colour (15-20 mins)
  • add vanilla and lemon juice
  • pour the mixture into the pan, jiggle and tap to evenly spread
  • bake at 170°C for 70mins
  • cover with an aluminium foil after 30 minutes of baking if you see the top is burning. 
Notes:
* beating butter and egg is very important.take your time.
* If you over bake the cake it could dry easily.
* Check at 60-65 mins if its done or not.
* Baking time varies a little on pan size and oven type.
* spray/brush lightly with lemon sugar water if you think outside is overbaked.

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Comments

  1. Hi, I would love to try this but have a concern:
    The lowest temperature my oven can be set is 180 Celsius. Wonder if a 10 degree difference in baking temperature might be a problem. Would you have any recommendations for still achieving success with this recipe in spite of my oven’s temperature inflexibility?

    I tried your fluffy vanilla cupcake recipe (which calls for a 160-170 Celsius) in my 180 Celsius oven last night. Cupcakes all fell flat in the center during baking. I’m thinking perhaps the higher temperature caused them to rise too rapidly, thereby causing a crash later on during baking... Trying to figure out what really was responsible for the fall.

    In the past, I have successfully placed a pan of hot water in the oven along with what was baking to slightly lower the temperature - It helps keep some of my more sensitive recipes that should ideally bake at slightly lower than 180c. (like the type of chocolate cake that has a very runny batter) from burning in 180 c before they are fully baked through. Please let me know your thoughts

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  2. I also felt that time given for baking is more. Baking should be cost effective too. !

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