I was in the mood to bake and thought why not bake a good ole butter cake the way my mum used to bake for us when we were kids. She was taught baking by her aunties in Singapore and I guess you could call this a pound cake cos the measurement was the same for the butter, flour and sugar. This was way before the metric system was introduced in Singapore in the early 1970s 😉.
It’s really easy peasy and I hope you try baking this and do let me know how it turns out for you.
- Butter – 250 gm (room temperature)
- Sugar – 250 gm
- Flour – 250 gm
- Eggs – 4 (room temperature)
- Vanilla essence – 1 tsp
- Baking powder – 1 1/2 tsp
- Milk – 3 tbsp (room temperature)
- Pre-heat your oven at 180 degrees C.
- Butter and line your baking tray with baking paper.
- In a bowl, beat the eggs with vanilla essence and milk and keep it aside and in another bowl mix all the dry ingredients .
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter for 1-2 minutes.
- Add the sugar and beat well in medium speed for 4-5 minutes until pale in colour.
- Add 1/3 of the flour and beat till combined and alternate with 1/3 of the egg mixture, beginning and ending with the flour. Beat until all the ingredients and well combined.
- Pour the batter into the prepared baking tin and bake for 45 mins or till toothpick inserted in the center comes out clean.
- Place the tin on a wire rack and let it cool for about 10 mins.
- Use a spatula and run it around the circumference of the tin. Place a wire rack on top of the cake pan and invert, lifting the cake off the pan. Remove the baking paper and re-invert the cake again to another wire rack so that the cake is facing right side up.
- Let the cake cool completely.