Butter pound cake recipe
”A very simple and easy to make cake, yet rich in taste”
This is a basic butter pound cake recipe. It is very simple and easy to make, yet the taste is very rich.
Ingredients and cake tin sizes:
| Round tin sizes |
6 inches |
8 inches |
10 inches |
12 inches |
| Square tin sizes |
5 inches |
7 inches |
9 inches |
11 inches |
| Butter |
120g |
240g |
480g |
960g |
| Castor sugar |
120g |
240g |
480g |
960g |
| Self raising flour |
120g |
240g |
480g |
960g |
| Salt |
a pinch |
a pinch |
a pinch |
a pinch |
| Baking powder |
3/8 tsp |
3/4 tsp |
1 1/2 tsp |
3 tsp |
| Eggs |
2 |
4 |
8 |
16 |
| Milk |
1 tbsp |
2 tbsp |
4 tbsp |
8 tbsp |
| Vanilla essence |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
Method:
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. Add salt.
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 tins and bake for 20 to 25 minutes or until a skewer inserted in the centre of the cakes comes out clean.
Remove cakes from oven and let them cool completely before sandwiching and decorating them.
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