Butter Pound Cake

This butter pound cake has a strong aroma of butter. Mind you, it's so addictively delicious. Its simplicity, without any fancy decoration, with the golden brown crust, buttery taste and rich texture, totally wins my heart.

Butter pound cake is 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 Recipe

(Printable recipe)
By Christine’s Recipes
Course: Bakery
Cuisine: Western
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
• 170 gm caster sugar
• 3 eggs
• ½ tsp vanilla extract
• 50 ml milk

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.

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.