Plain Pound Cake Recipe by cookpad.japan
Cooking Instructions 1 (Preparation) Bring the butter and eggs to room temperature. Sift the ◆ ingredients together. Line the pan with parchment paper. Preheat the oven to 170℃ (356 Fahrenheit). 2 Mix the butter and sugar in a bowl with a whisk to incorporate air into the mixture. Keep mixing until white and fluffy. 3 Add the beaten eggs a little at a time, about 1/8 at a time, and mix well with each addition. If you add it all at once, it will be hard to mix and will separate, so be careful. 4 Fold in the ◆ ingredients with a rubber spatula one half at a time. 5 Pour the batter into the lined baking pan. Spread the mixture out so it evenly fills the pan. 6 Drop the pan onto the table from a little ways up a few times to remove air from the batter. 7 Bake in the oven preheated to 170℃ (356 Fahrenheit) degrees for about 45 minutes. After about 10~15 minutes of baking, cut a line on the top in the middle so that it will have a clean break as it rises. 8 When a toothpick or skewer inserted in the middle comes out clean, it is ready. Remove from the pan and cool on a rack. When it has completely cooled, wrap with plastic wrap. 9 It's really moist from the next day on. You can store it at room temperature, but if it's a warm season, it's better to store it in the refrigerator. If you freeze it, cut into slices first and wrap each slice individually in plastic wrap. Put into a plastic bag and store. 10 During the winter months, the butter may stay hard and difficult to mix. In this case, lightly heat the butter in the microwave to soften it. However, don't let it melt. 11 If the top of the cake looks like it's going to burn while you're baking, cover it with aluminum foil and continue baking. 12 You can also mix in some chocolate chips and make a mini pound cake. 1 (Preparation) Bring the butter and eggs to room temperature. Sift the ◆ ingredients together. Line the pan with parchment paper. Preheat the oven to 170℃ (356 Fahrenheit). 1 (Preparation) Bring the butter and eggs to room temperature. Sift the ◆ ingredients together. Line the pan with parchment paper. Preheat the oven to 170℃ (356 Fahrenheit). 2 Mix the butter and sugar in a bowl with a whisk to incorporate air into the mixture. Keep mixing until white and fluffy. 2 Mix the butter and sugar in a bowl with a whisk to incorporate air into the mixture. Keep mixing until white and fluffy. 3 Add the beaten eggs a little at a time, about 1/8 at a time, and mix well with each addition. If you add it all at once, it will be hard to mix and will separate, so be careful. 3 Add the beaten eggs a little at a time, about 1/8 at a time, and mix well with each addition. If you add it all at once, it will be hard to mix and will separate, so be careful. 4 Fold in the ◆ ingredients with a rubber spatula one half at a time. 4 Fold in the ◆ ingredients with a rubber spatula one half at a time. 5 Pour the batter into the lined baking pan. Spread the mixture out so it evenly fills the pan. 5 Pour the batter into the lined baking pan. Spread the mixture out so it evenly fills the pan. 6 Drop the pan onto the table from a little ways up a few times to remove air from the batter. 6 Drop the pan onto the table from a little ways up a few times to remove air from the batter. 7 Bake in the oven preheated to 170℃ (356 Fahrenheit) degrees for about 45 minutes. After about 10~15 minutes of baking, cut a line on the top in the middle so that it will have a clean break as it rises. 7 Bake in the oven preheated to 170℃ (356 Fahrenheit) degrees for about 45 minutes. After about 10~15 minutes of baking, cut a line on the top in the middle so that it will have a clean break as it rises. 8 When a toothpick or skewer inserted in the middle comes out clean, it is ready. Remove from the pan and cool on a rack. When it has completely cooled, wrap with plastic wrap. 8 When a toothpick or skewer inserted in the middle comes out clean, it is ready. Remove from the pan and cool on a rack. When it has completely cooled, wrap with plastic wrap. 9 It's really moist from the next day on. You can store it at room temperature, but if it's a warm season, it's better to store it in the refrigerator. If you freeze it, cut into slices first and wrap each slice individually in plastic wrap. Put into a plastic bag and store. 9 It's really moist from the next day on. You can store it at room temperature, but if it's a warm season, it's better to store it in the refrigerator. If you freeze it, cut into slices first and wrap each slice individually in plastic wrap. Put into a plastic bag and store. 10 During the winter months, the butter may stay hard and difficult to mix. In this case, lightly heat the butter in the microwave to soften it. However, don't let it melt. 10 During the winter months, the butter may stay hard and difficult to mix. In this case, lightly heat the butter in the microwave to soften it. However, don't let it melt. 11 If the top of the cake looks like it's going to burn while you're baking, cover it with aluminum foil and continue baking. 11 If the top of the cake looks like it's going to burn while you're baking, cover it with aluminum foil and continue baking. 12 You can also mix in some chocolate chips and make a mini pound cake. 12 You can also mix in some chocolate chips and make a mini pound cake. 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