Classic Poundcake
Classic Poundcake
Ingredients
For the Poundcake
- 150 g butter
- 150 g curd
- 170 g granulated sugar
- 80 g milk
- 1 1/2 teaspoons vanilla extract
- 230 g all-purpose flour
- 15 g milk powder
- 12 g custard powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
For the 'Perfect Crack'
- 1 strip cold butter, thin
Instructions
- 1
Preheat your oven to 170-180°C. Line a loaf tin with parchment paper.
⏱️ 10 min•🌡️ 175
- 2
In a small saucepan, boil the milk. Once boiled, pour the hot milk over the measured butter and milk powder in a heatproof bowl. Let this mixture sit until it becomes slightly lukewarm (about 10 minutes).
⏱️ 15 min
- 3
Add the granulated sugar and vanilla extract to the lukewarm milk-butter mixture. Whisk for 2 minutes until the mixture is smooth and the sugar is dissolved.
⏱️ 3 min
- 4
In a separate large bowl, combine the curd, baking soda, and baking powder. Mix these ingredients together until the mixture becomes light and foamy.
⏱️ 2 min
- 5
Pour the milk-butter-sugar mixture into the foamy curd mixture. Whisk well until the combined mixture is smooth and fully incorporated.
⏱️ 2 min
- 6
Sift all the dry ingredients (all-purpose flour, milk powder, custard powder, baking powder, baking soda) directly into the wet mixture.
⏱️ 2 min
- 7
Gently fold the dry ingredients into the wet ingredients using a spatula until a smooth batter forms. Be careful not to overmix; stop folding as soon as the ingredients are just combined to ensure a tender cake.
⏱️ 3 min
- 8
Pour the prepared batter into the lined loaf tin and level the surface evenly with a spatula.
⏱️ 1 min
- 9
Take a knife and gently make a straight cut down the center of the batter, about 1/2 to 1 cm deep. Do not press too hard; it should be a clean, light slit. Place a thin strip of cold butter directly along this cut.
⏱️ 2 min
- 10
Bake the cake in the preheated oven for approximately 40 minutes, or until it is fully baked and a toothpick inserted into the center comes out clean. The cake should have a golden-brown crust and a classic crack down the center.
⏱️ 40 min•🌡️ 175
- 11
Allow the poundcake to cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
⏱️ 15 min
Kitchen Tools
Classic Poundcake
For the Poundcake
- 150 g butter
- 150 g curd
- 170 g granulated sugar
- 80 g milk
- 1 1/2 teaspoons vanilla extract
- 230 g all-purpose flour
- 15 g milk powder
- 12 g custard powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
For the 'Perfect Crack'
- 1 strip cold butter, thin
Instructions
- 1
Preheat your oven to 170-180°C. Line a loaf tin with parchment paper.
⏱️ 10 min•🌡️ 175 - 2
In a small saucepan, boil the milk. Once boiled, pour the hot milk over the measured butter and milk powder in a heatproof bowl. Let this mixture sit until it becomes slightly lukewarm (about 10 minutes).
⏱️ 15 min - 3
Add the granulated sugar and vanilla extract to the lukewarm milk-butter mixture. Whisk for 2 minutes until the mixture is smooth and the sugar is dissolved.
⏱️ 3 min - 4
In a separate large bowl, combine the curd, baking soda, and baking powder. Mix these ingredients together until the mixture becomes light and foamy.
⏱️ 2 min - 5
Pour the milk-butter-sugar mixture into the foamy curd mixture. Whisk well until the combined mixture is smooth and fully incorporated.
⏱️ 2 min - 6
Sift all the dry ingredients (all-purpose flour, milk powder, custard powder, baking powder, baking soda) directly into the wet mixture.
⏱️ 2 min - 7
Gently fold the dry ingredients into the wet ingredients using a spatula until a smooth batter forms. Be careful not to overmix; stop folding as soon as the ingredients are just combined to ensure a tender cake.
⏱️ 3 min - 8
Pour the prepared batter into the lined loaf tin and level the surface evenly with a spatula.
⏱️ 1 min - 9
Take a knife and gently make a straight cut down the center of the batter, about 1/2 to 1 cm deep. Do not press too hard; it should be a clean, light slit. Place a thin strip of cold butter directly along this cut.
⏱️ 2 min - 10
Bake the cake in the preheated oven for approximately 40 minutes, or until it is fully baked and a toothpick inserted into the center comes out clean. The cake should have a golden-brown crust and a classic crack down the center.
⏱️ 40 min•🌡️ 175 - 11
Allow the poundcake to cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
⏱️ 15 min