Taste – Moist Buttery Cake

I love buttery cake, especially one with a crunchy crust and a moist centre.  However, I realize that I rarely bake one.  It seems that I’m always baking fancy cupcakes with icing or cookies, not so much a simple tasty butter pound cake.  I always buy it from the store and then complain how I don’t like certain thing about it.  So, why not make one?  I got this recipe from my auntie a long time ago, when I was still in high school.  There was one summer back in high school when I was obsessed with all kind of baking.  I spent my entire summer baking all kind of goodies and forced my friends to eat them all, whether they are success or failure.

It was a very simple recipe with ingredients we would all have at home.  Eggs, butter, flour, milk, sugar.  I added some organic vanilla extract just because I like it.

butter pound cake

They are awesome!  Moist in the centre just how I love it and the crust is sooo yummy.  There’s no technique to make this cake.  Anyone who bakes can make it, the mixing is the same as making any cake or cookies.  Cream the butter and sugar together until it’s nice and fluffy, add eggs one at a time and mix it to a smooth texture.  I added the vanilla extract in with the last egg.  And then flour and milk are added to the batter alternately.

To make a 9″ loaf, you’ll need the following: 3 eggs, 1 cup of butter, 2 cups of flour, 1 and a half cup of sugar and 1/2 a cup of milk (preferably homo).  A splash of vanilla extract is optional (about 1/4-1/2 a teaspoon).

Lining the loaf pan with parchment paper helps getting the cake out of the tin and also makes it way easier to clean.  Bake for about 70 minutes at 350F and when the toothpick comes out clean from the highest part of the cake (middle).  Let the cake cool down for 10 to 15 minutes before serving.  I know it’s hard to wait that long when the cake smells sooooo great, but cutting too soon may break apart the cake.

Happy baking!

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