Mixed In 10 Minutes! Basic Pound Cake Recipe by cookpad.japan
Cooking Instructions 1 Soften the butter in a microwave. Microwave at 500 W for about 15-20 seconds. 2 Preheat the oven to 160℃. 3 In a bowl, cream the butter and sugar with an electric handheld mixer until it's pale. 1-2 minutes should be enough. 4 Add the eggs and continue mixing with the electric mixer. The butter and eggs may separate, but do not worry! 5 Sift in the flour and fold it in with a wooden spatula. If you are adding baking powder, add it at this point. 6 Pour the batter into the parchment paper-lined pound cake pan. Drop the pan on to the table to remove any trapped air. Make the center of the batter a little lower than the rest of it, and make sure to fill all 4 corners. 7 Bake it at 160℃ for about 40 minutes. If you make a slit in the middle of the batter with a knife when the surface begin to brown, the pound cake will split at the top beautifully! 8 Insert a wooden skewer and if it comes out clean, it is done! Drizzle in some rum into the crack if desired. Take it out of the pan and cool it off. 9 It tastes better the next day or later as the flavor permeates though the cake. 10 Variation - Sake lees pound cake: The flavor of the sake lees and the butter is a perfect match! 11 Variation - Raisin pound cake: After Step 5, add the same weight of rum-soaked raisins as the weight of the eggs. 12 Dark cherry chocolate pound cake: At Step 5, add some rum-soaked dark cherries and 20 g pure cocoa powder! 1 Soften the butter in a microwave. Microwave at 500 W for about 15-20 seconds. 1 Soften the butter in a microwave. Microwave at 500 W for about 15-20 seconds. 2 Preheat the oven to 160℃. 2 Preheat the oven to 160℃. 3 In a bowl, cream the butter and sugar with an electric handheld mixer until it's pale. 1-2 minutes should be enough. 3 In a bowl, cream the butter and sugar with an electric handheld mixer until it's pale. 1-2 minutes should be enough. 4 Add the eggs and continue mixing with the electric mixer. The butter and eggs may separate, but do not worry! 4 Add the eggs and continue mixing with the electric mixer. The butter and eggs may separate, but do not worry! 5 Sift in the flour and fold it in with a wooden spatula. If you are adding baking powder, add it at this point. 5 Sift in the flour and fold it in with a wooden spatula. If you are adding baking powder, add it at this point. 6 Pour the batter into the parchment paper-lined pound cake pan. Drop the pan on to the table to remove any trapped air. Make the center of the batter a little lower than the rest of it, and make sure to fill all 4 corners. 6 Pour the batter into the parchment paper-lined pound cake pan. Drop the pan on to the table to remove any trapped air. Make the center of the batter a little lower than the rest of it, and make sure to fill all 4 corners. 7 Bake it at 160℃ for about 40 minutes. If you make a slit in the middle of the batter with a knife when the surface begin to brown, the pound cake will split at the top beautifully! 7 Bake it at 160℃ for about 40 minutes. If you make a slit in the middle of the batter with a knife when the surface begin to brown, the pound cake will split at the top beautifully! 8 Insert a wooden skewer and if it comes out clean, it is done! Drizzle in some rum into the crack if desired. Take it out of the pan and cool it off. 8 Insert a wooden skewer and if it comes out clean, it is done! Drizzle in some rum into the crack if desired. Take it out of the pan and cool it off. 9 It tastes better the next day or later as the flavor permeates though the cake. 9 It tastes better the next day or later as the flavor permeates though the cake. 10 Variation - Sake lees pound cake: The flavor of the sake lees and the butter is a perfect match! 10 Variation - Sake lees pound cake: The flavor of the sake lees and the butter is a perfect match! 11 Variation - Raisin pound cake: After Step 5, add the same weight of rum-soaked raisins as the weight of the eggs. 11 Variation - Raisin pound cake: After Step 5, add the same weight of rum-soaked raisins as the weight of the eggs. 12 Dark cherry chocolate pound cake: At Step 5, add some rum-soaked dark cherries and 20 g pure cocoa powder! 12 Dark cherry chocolate pound cake: At Step 5, add some rum-soaked dark cherries and 20 g pure cocoa powder! 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