Butter Pound Cake

Finally got down to updating my recipes. Now that I'm free at home at least for about 2 more weeks, I wanted to make Butter Pound Cake because:

1. When I tried to make French Apple Pie, I stupidly went to buy self raising flour.

2. I also bought Butter for my Apple Pie.

Turns out that the French Apple Pie I was making requires no flour cos I bought the ready made Pastry Puff from Cold Storage. Neither does it require that much Butter.

So, with Butter and Flour, I thought of Pound Cake.
I even bought a Pound Cake Pan from Daiso except that it was kinda of small, so you may want to split the baking into 2 rounds. I tried to bake everything together, my cake got overflowed. haha.

So, here comes the recipe adapted from Joy Of Baking. I follow a couple of her recipes before, she's good.
So since I already had the self raising flour, I omitted the baking powder. The recipe also called for Vanilla Extract, I substituted it with Vanilla Essence. Important to note: All ingredients need to be at room temperature before your mix them.

Pound Cake Recipe:

3 large eggs room temperature

45ml milk, room temperature

1 1/2 teaspoons vanilla essence

150 grams sifted Bake King Self Raising flour

1/4 teaspoon salt

150 grams SIS Castor white sugar

185 grams Golden Churn unsalted butter, room temperature

Pound Cake:

1. Preheat oven to 177 degrees C and place rack in center of oven. 

2. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 

3. Line the bottom of the pan with parchment paper and butter the paper. For me, I just took Reynolds wax paper and pile the mixture on top of the paper. They will sink in to the pan.

4. In a medium bowl lightly combine the eggs, milk, and vanilla essence.

5. In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. 

6. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. 

7. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. 

8. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.

9. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. 

10. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. 

11. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

12. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. 

13. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

14. Can be kepy when well wrapped for several days at room temperature, or about one week when refrigerated, or it can be frozen for two months.

15. Makes one 9 x 5 x 3 inch loaf.

This recipe promises a texture that melts in your mouth, dense, moistured, and it's really true. I actually ate it hot out of the oven. Absolutely delicious, so I finished about a quarter of it on my own.

Enjoy!