”A very simple and easy to make butter pound cake recipe.”
This is a basic butter pound cake. It is very simple and easy to make, and the cake yields a wonderfully spongy and moist texture with rich butter taste. You can vary the cake flavor by adding orange or lemon rind for a citrus flavoured cake. Alternatively, you can also add chocolate chips, cherries, raisins and sultanas to suit your liking.
|Round tin sizes (2 tins)||7 inches||9 inches||11 inches||13 inches|
|Square tin sizes (2 tins)||6 inches||8 inches||10 inches||12 inches|
|Self raising flour||360g||600g||840g||1200g|
|Salt||a pinch||a pinch||a pinch||a pinch|
|Baking powder||3/4 tsp||1 1/4 tsp||1 3/4 tsp||2 1/2 tsp|
|Milk||6 tbsp||10 tbsp||14 tbsp||20 tbsp|
|Vanilla essence||1 tsp||1 2/3 tsp||2 1/3 tsp||3 1/3 tsp|
Preheat oven to 170 degrees Celsius.
Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Finally add in vanilla essence and combine well. Pour batter into two greased and floured cake pans and bake for 20 to 25 minutes or until a skewer inserted in the center of the cakes come out clean. The cakes will also start to separate from the sides of the cake tin.
Remove cakes from oven and let them cool completely before icing and decorating.
This amount of batter yields a two 2-inches high cakes. Baking time may vary slightly for larger cakes and I recommend that you check if the cakes are done by inserting a skewer in the center of the cakes. If the skewer comes out clean and the cakes start to separate from the sides of the cake pan, the cakes are done. Do not over bake as over baking will result in dry cakes. Once cakes are completely cooled, level them and sandwich with icing or frosting of your choice.
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