A dreamy melt in the mouth delight—a buttery, moist, with a tight anddense crumb. Usually, cake batters can have few lumps, but this Authentic poundcake has a velvety heavy batter with absolutely no lumps.
Keyword Authentic pound cake
Prep Time 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
Author Muna Kenny
230gm butter at room temperature
230gm all-purpose flour
230gm eggs at room temperature
Preheat oven to 350F/180C. Butter and flour a 9 x 5 x 3-inch loaf pan, keep aside. You can use parchment paper instead of greasing and dusting the baking pan.
In a bowl, add the butter and beat until smooth for 2 minute.
Add the sugar to the butter and beat on medium speed until creamy, light in color, and fluffy. This step might take 4 minutes to 5 .
Add the eggs one at a time and beat the batter until well combined. Add the vanilla and beat for 1 minute.
Slowly add the flour and either fold gently, or reduce the mixer’s speed to the lowest. Do not over mix at this point.
Pour the mixture into the previously prepared loaf pan. run a knife through the batter to get rid of any air pockets. Bake for 65 minutes or until a skewer inserted in the middle of the cake comes out clean. if your oven gets hotter during baking then the baking time might reduce to an hour.
Remove the cake from the oven and place it on a cooling rack to cool completly.
Preheat the oven 15 to 20 minutes before you start baking.
If the eggs are cold, place them in warm water for 5 minutes.