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Pound Cake

Ingredients

  • 226 gms Butter
  • 200 gms Sugar
  • 4 nos Eggs
  • 120 ml Curd or Sour Cream
  • 3 gms Flour
  • 4 gms Baking Powder
  • 5 ml Vanilla essence

Chef of the day: Gona Isaac ( BCT&CA 2nd Sem)

Method

  1. Preheat the oven to 180c.
  2. Rub Butter and dust with flour to a 9×5 inch baking tin.
  3. In a medium bowl whisk together the flour, salt, and baking powder then set aside.
  4. In a stand mixer, fitted with a paddle attachment, cream the butter.
  5. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
  6. Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
  7. Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
  8. Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that
  9. Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 180c for about 40 minutes or until the center is set and a skewer comes out clean.
  10. Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.