Monday, July 22, 2013

Butter Pound Cake


Butter Pound Cake01

Butter pound cakes are my favourite childhood dessert. I remember how the strong aroma of butter made this traditional cake so addictive to me, feeling like never having enough of it. Its simplicity, without any fancy decoration, with the golden brown crust, buttery taste and rich texture, totally wins my heart. You can’t stop eating after tasting the first slice. Mind you, if you’re on diet, make sure you can share with some other friends, or bring it along to any parties as finger food. One slice of the butter pound cake, with a cup of tea or coffee, brings me enough enjoyment with no regrets.

Butter Pound Cake (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 45 mins
Yield: a rectangular baking pan, sized 11.5cm x 22cm x 5.5cm

Ingredients:
  • 200 gm cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 200 gm unsalted butter, room temperature
  • 175 gm caster sugar
  • 3 eggs
  • ½ tsp vanilla extract
  • 50 ml milk
How To Make Butter Pound Cake01

How To Make Butter Pound Cake02

Method:
  1. Prepare oven to 180C / 356F. Place the butter at room temperature until softened.
  2. Sift the cake flour together with baking powder and salt. Set aside. Line the pan with baking paper or spray the bottom and sides with oil. Beat the eggs and drain through a fine sieve to remove the foam.
  3. Beat the butter in a large bowl with an electric mixer at low speed until smooth. Add the sugar and beat at medium speed. Then increase to high speed and continue to beat until very pale and creamy. Scrape down the sides of the bowl occasionally.
  4. Add the beaten eggs, in 3 additions. Beat well after each addition. Beat in the vanilla extract.
  5. Sift in the flour mixture, in 3 batches, and gently fold to combine with a spatula, scraping down the sides of the bowl occasionally.
  6. Add milk and quickly combine into a smooth batter. Make sure not to over-mix because you don’t want your cake turns tough. Scrape the batter into the lined pan. Level the surface with a spatula. Immediately transfer into the preheated oven and bake for about 20 minutes. When the sides start to set, remove the cake from the oven. Use a sharp knife to draw a line in the middle. Put it back into the oven. Reduce the oven temperature to 170C / 335F. Bake for another 20 to 25 minutes, until the cake turns golden brown. Insert a needle in the center. If it comes out clean, it’s done. Remove the cake from the oven and let it cool on a wire rack for about 5 minutes. Remove the cake from the pan and let it cool completely on the wire rack.
Butter Pound Cake02

Notes:
  • Cake flour is a kind of low-protein flour, available at Asian grocers or bakery shops.
  • If the surface of your cake turns brown too quickly, loosely place a foil on top.
  • By cutting a line on the surface of batter, your cake will crack beautifully along the drawn line after being heated up in oven.

28 comments :

  1. Delicious! I can feel the butter clogging up my veins, but a little indulgence isn't going to kill me (probably). I recommend adding toasted walnuts, pecans, and soaked craisins for an incredibly nutty aroma. Also, 175 grams of sugar, which I reduced to 143 grams, was too sweet for my family's tastes, especially because I added the craisins. I think I'll go with 120 grams next time and add a few squirts of agave nectar instead.

    I love your recipes, Christine! Thank you, and happy baking!

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  2. It's my childhood favourite too!! I don't think I can stop at one slice. ;)

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  3. Hi Christine,

    For the cake recipe, how much is 200g of cake flour in cups? Is this 1 3/4 cups? I have made cakes in the past and it was very dry and hard, worried that it's the amount of flour I put in and the over mixing.

    Thank you

    ReplyDelete
    Replies
    1. For baking, it's better to use the weight measurement, in grams rather than in cups, as you don't want to risk your products due to any calculation errors.

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  4. My oven is only 35 litre, after 20 min, the surface turn brown very fast, and my butter cake seems dry the next day when eat. Is it because my oven too hot n over baked?
    Do I need to lower the temperature?

    ReplyDelete
    Replies
    1. Every oven performs differently. So you might adjust the temperature and baking time to suit your situation.
      If the surface of your cake turns brown too quickly, you can lower the oven temperature or loosely cover with foil.

      Delete
  5. Hi Christine,

    I tried a few of your recipes and I like it very much. I tried the butter pound cake last night. The look and taste was good. However, the texture came out too light that once I put in the mouth, it breaks into very small pieces making it a bit 'powdery' feel. Any idea what went wrong with this? Did I over beat?

    ReplyDelete
    Replies
    1. Different brands of flour might have different water absorption rate.
      You might add a bit more milk or water if you try next time.

      Delete
  6. hi christine i dont understand why you make a line on the cake after 20 min baking

    ReplyDelete
    Replies
    1. When the cake is heated up in the oven, the surface will crack along the drawn line. Think that it looks better and similar to the ones I tried in Hong Kong.
      Otherwise, your cake will crack wherever it "likes".

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  7. Hi Christine, can u let me know wat type of milk shld I buy?

    ReplyDelete
    Replies
    1. I used fresh full milk to increase the fragrance.

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  8. i did not cut it in the middle but my cake didnt crack.is there any problem?

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  9. Can u suggest an egg substitute for this recipe ?

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  10. Can you eat this cake after it cools or is it better to rest it for a day for the flavors to develop?

    ReplyDelete
    Replies
    1. This butter cake can be served hot or warm as the butter aroma will be better.

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  11. Hi christine, m very new to baking. Need to check with you if I can substitute plain flour for the cake flour。 谢了

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  12. Yes, you can use plain flour instead. The texture of the end product will be a bit different if you don't mind.

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  13. can we use our rice cooker to make?

    ReplyDelete
    Replies
    1. Haven't tested this recipe with a rice cooker. Sorry, can't tell.

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  14. I ended up cooking this for about an hour. It turned out perfectly--soft on the inside and crunchy on top. Thanks for the recipe!

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  15. Hi Christine, after baking the cake, how should we store it? should it be put into the fridge and warm it when serving or we should just put in air tight container at room temperature?

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  16. My end product tend to have moisture at the site corner or bottom.
    Try twice remain the same.
    may I know what wrong?

    ReplyDelete
    Replies
    1. The material of baking pan might impact the end result. You might change to another baking pan made with different materials, or bake longer time next time. See if it helps.

      Delete
  17. Hi Christine, I have always enjoyed your recipes and as someone new to cooking, I am very proud to say that I have produced quite a number of successful dishes based on your recipes. Except this pound cake. This has been my third attempt, and it is even worse than the two previous ones. Put simply, it collapsed in the middle, and when I cut it open after cooling it down, it looked all wrong - very oily especially down at the bottom, and it felt very "heavy". I took one bite and it was rather chewy too. Could you please tell me what went wrong???

    ReplyDelete
    Replies
    1. Did your batter split or separate? When adding in the eggs, it shouldn't be too fast or in one go.

      When folding in the flour, just combine it. Don't over mix it. Or else, the texture will turn tough.

      Delete
    2. Thanks for your reply. I will give it another try in the very near future. :)

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