Pound Cake | ( How to make ) Perfect Pound Cake at Home | Pound Cake Recipe

I made a basic pound cake. If you make it like the video, you will be able to make a perfect pound cake. The texture is made with the traditional cream method, so the unique heavy and moist texture is alive. The ingredients are so simple and easy to make, so it’s easy baking so it’s easy to make at home. I recommend this pound cake recipe.

Pan size: 16 x 8 x 6.5cm

▶Ingredients

Unsalted butter 100g

Sugar 100g

Egg 100g

Cake flour 100g (All Purpose Flour, OK)

salt 1g

Vanilla Extract 2g

Baking Powder 2g

milk 20g

▶Recipe

* The ratio of butter: sugar: egg: flour is 1: 1: 1: 1. Ex) If the butter is 100g, the remaining ingredients can be weighed 100g.

*. Keep butter, egg and milk at room temperature. 2. Preheat the oven to 170℃ (338°F) in advance.

1. Butter 100g ( Butter status check ). Butter should be soft when pressed with your finger, butter should not melt and become liquid. Wait until it melts. If the butter is soft when pressed with your finger, OK.(The pound cake should contain air in the butter. So use a soft butter. )

2. Paint the butter. You have to apply it meticulously. Keep the butter in the fridge for hardening.

3. Mix butter. Sugar 100g ( Divide sugar 3 times ). When sugar is added at once, it absorbs moisture. Then, the butter becomes hard and it becomes difficult to mix, so you divide the sugar + Vanilla extract 2g. Mix until creamy. Mix until light ivory color is available.

4. Egg 100g, Salt 1g ( Mix (egg+salt) and divide 8~10 times ) Check that the eggs are thoroughly mixed. When you mix the eggs, mix them thoroughly and add them in order, This won’t separate eggs and butter. ( very important ) Do not put a lot at a time, please put a little bit. Check that the eggs are thoroughly mixed. Mix the eggs completely. Butter and eggs mixed well without separation.

5. Cake flour 100g, Baking Powder 2g, mix it evenly. Mix until a little white powder remains.( Mix about 60% ). Mix it until a little bit of white powder is left. If the dough is fully assembled, The volume of the dough becomes smaller, the milk will not mix well. ( Important ). Do not mix completely, mix about 60% ( Check ). Milk 20g ( Now add milk ). Mix so there is no lump. The dough is finished without lumps.

6. Bring the mold you kept in the fridge. Hit the mold from top to bottom. ( Reason: To remove the empty space ) Make the center concave. Squeeze the butter a line. Squeeze the butter in the middle. This will cause the dough to burst early during baking. Then the moisture will come out quickly and the cake will not shrink. Squeeze the butter a line.

7. Bake in preheated oven at 170°C (338°F) for 45 minutes. After cool, wrap with wrap. You can taste the moist pound cake after storing it in the refrigerator for 1 day.