Butter Pound Cake

Butter Pound Cake

1. Prepare the ingredients and soften the butter at room temperature

2. Mix low-gluten flour and baking powder evenly and sieve

3. Add butter to sugar and beat with a hand-held electric whisk at low speed until the butter is about twice as large as the original, slightly whitish

4. Separate the yolk and egg white, and put the egg white in another water-free and oil-free basin for later use. Add the egg yolks to the butter in portions and beat them evenly, and then add the next time after each time.

5. Add lemon juice to the egg whites and one-third of the sugar. Use a hand-held electric whisk to beat at low speed until the egg whites are in the form of fish-eye bubbles. (Now you can preheat the oven, the upper and lower fire is 150 degrees)

6. Add another third of the sugar, and send it at low speed until the egg whites appear fine and small bubbles

7. Add the last third of the sugar, and use a hand-held electric whisk to beat at low speed until the eggbeater lifts the egg whites and is not easy to fall, and it is in a large curved tip state.

8. Take one-half of the egg whites and add them to the butter and stir evenly. Do not stir in circular motions

9. Add half of the low-gluten and stir evenly

10. Add another half of the egg whites and mix well

11. Add the other half of the low-gluten and stir evenly

12. Add whipped cream and vanilla extract and mix well

13. Evenly mixed state

14. Spread a layer of greased paper on the mold in advance and put in the cake batter. Scrape. Size approximately 18cm*7cm

15. Put it in the middle of the oven and bake for about 60 minutes. If the color is too dark halfway, it should be covered with tin foil. Use a toothpick to pierce the middle of the inside. The toothpick is clean and cooked.

16. Out of the oven, demoulded

17. Finished picture

18. Cutaway

19. Detail image.

Tips:

1. The oven is different, the temperature and baking time are adjusted according to your own oven.
2. Don't stir in circles in the step of mixing.
3. Use a toothpick to pierce it into the inside. When the toothpick is taken out, the toothpick is clean and ready to be baked.
4. It tastes better after sealing and returning to the oil for three days. It is recommended to finish it as soon as possible.