Butter Pound Cake

Since I was into baking lately, I decided to store up both salted & unsalted butter. Last few days, I baked a Butter Pound Cake and I was really delighted with the results. The cake is very fluffy, lighter than the normal butter cake version and is really good with a cup of hot Milo.

The recipe calls for cake flour, but I just substituted with all-pupose flour (plain flour). The trick to make a good butter pound cake is to make sure all ingredients are at room temperature. Leave the butter outside for at least an hour to achieve room temperature. Butter should be soft when touched with a finger. 

Some baker suggests making a well in the middle of the batter before baking to prevent a 'hill shaped cake' and to prevent the cake from breaking too much when baked.

Recipe for Butter Pound Cake:
(makes 1 loaf) (23cmx13cmx8cm)
Preheat oven 177degree C or 350degree F.
Butter a non stick loaf pan and lined bottom with parchment paper.

Ingredients:
- 3 large eggs
- 3 tbsp milk
- 1 1/2 tsp vanilla extract
-11/2 cup (150gm) sifted cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (150gm) castor sugar
- 13 tbsp (185gm) unsalted butter

Method:
1) Combine eggs, milk and vanilla extract in a medium bowl. Whisk lightly.
2) Combine flour, baking powder,salt and sugar into another bowl for mixer.
3) Mix on low speed (30 sec) to blend in dry ingredients.
4) Add butter and half of the egg mixture.
5) Mix on low speed till dry ingredients are moistened.
6) Increase to medium  speed, beat for 1 minute to aerate and develop cake texture.
7) Scrape down sides of bowl. Gradually add remaining egg mixure in 2 badges, beating 30 sec after each addition to incorporate egg.
8) Scrape batter into pan. Smooth top with spatula.
9) Bake for 55minutes or till golden brown and inserted toothpick comes out clean.
10) If the top browns too much, cover with a buttered aluminium foil after 30 minutes.
11) Let cool in pan. Remove and serve when cool completely.