Rich Pound Cake Recipe
No matter what recipe, it is essential to have tips and side notes for it to be successful.
- Beat the butter until the sugar dissolves. IMPORTANT. The reason is that part of the fluffiness and the rise is from the creamed butter.
- Fold in the flour gently. Reason is that 1, the butter mixture won’t get deflated and 2, the cake won’t form gluten so it doesn’t toughen up.
- Add the sugar and eggs to the mix little by little. Reason is that butter can only absorb a little bit of sugar and liquid (eggs) at a time. Adding everything all at once would split the butter and toughen the mix.
- Mix the milk in the end before the the flour is until 60% mixed, because the milk needs to absorb the flour to get the mixture combined. If you add the milk when the batter is completely mixed the milk would split the mixture.
- 4 eggs
- A pinch of salt
- 1 cup (220g) butter
- 1 cup (200g) sugar
- 1 1/2 cup (200g) flour
- 1/2 (2g) baking powder
- 2 1/2 tbsp. (40g) milk
- Beat the eggs with a pinch of salt until combined.
- Cream the butter until fluffy gradually adding the sugar.
- Continue beating the butter while adding the eggs little by little.
- Dump in half of the flour and gently fold until combined. Then dump in the rest of the flour and fold until 60% combined.
- Pour in the milk and fold until there are no lumps.
- Pour the mixture into a 9 x 5 pound cake tin.
- Bake the cake at 338°F (170°C) for 45-50 min.
- Let the cake cool
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