This Moist Butter Pound Cake stays true to its name. Simply buttery, rich and moist. This cake has a beautiful texture and taste. It can be served with any frosting or even served freshly baked. This is one recipe which every baker must have and every cake lover must try
Ingredients
- 3 large eggs
- 1 tablespoon vanilla essence
- ½ cup milk
- 160 grams salted butter
- 1 cup castor sugar
- 210 grams all purpose flour maida
- 11/2 teaspoon baking powder
Instructions
- In a large bowl, combine the eggs, vanilla essence & milk. Beat well and set aside
- In another bowl, sift the flour & baking powder together. Set aside
- Now, in another bowl again, beat the butter & sugar together until light & fluffy. Add the beaten eggs & milk mixture and beat
- Add in the flour mixture and fold using a spatula. The mixture should be smooth with no lumps
- Line a 6 inch baking tray with parchment paper and pour the cake batter into it
- Bake at 160 degrees C for 50-60 mins or until an inserted skewer comes out dry
Recipe Notes
Do not panic if you see a crack on top of your cake once baked. Its normal for a pound cake to have a crack once baked
Use only full fat milk, it makes your cake even tastier
Cling wrap the cake once cooled, this will make sure it does not get dry
Stays well for up to 4 days.
Recipe Video
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