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Preheat your oven to 170-180°C. Line a loaf tin with parchment paper.

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).

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.

In a separate large bowl, combine the curd, baking soda, and baking powder. Mix these ingredients together until the mixture becomes light and foamy.

Pour the milk-butter-sugar mixture into the foamy curd mixture. Whisk well until the combined mixture is smooth and fully incorporated.

Sift all the dry ingredients (all-purpose flour, milk powder, custard powder, baking powder, baking soda) directly into the wet mixture.

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.

Pour the prepared batter into the lined loaf tin and level the surface evenly with a spatula.

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.

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.

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.


Preheat your oven to 170-180°C. Line a loaf tin with parchment paper.

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).

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.

In a separate large bowl, combine the curd, baking soda, and baking powder. Mix these ingredients together until the mixture becomes light and foamy.

Pour the milk-butter-sugar mixture into the foamy curd mixture. Whisk well until the combined mixture is smooth and fully incorporated.

Sift all the dry ingredients (all-purpose flour, milk powder, custard powder, baking powder, baking soda) directly into the wet mixture.

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.

Pour the prepared batter into the lined loaf tin and level the surface evenly with a spatula.

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.

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.

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.
