Improved Pound Cake Recipe, Detailed Instructions and Steps Shared
Pound cake, which originated in England, counts as an entry-level bake in Western pastry making.
Mix one pound of butter, one pound of sugar, one pound of flour and one pound of eggs, then bake it,
and you get exactly four one-pound cakes, which is how it got the name: pound cake.
Sweet or savory, it can be varied in all kinds of flavors, and all of them are delicious.
Since pound cake is also called heavy cream cake, it seems pretty good if the proportion of butter can be reduced by pairing it with other ingredients.
I once had a banana chocolate chip pound cake with a rich aroma and a mellow texture. Because the stickiness of banana can replace part of the butter, using less butter is healthier, and you can still bake a dense, soft pound cake.
Before tasting it, taking a sniff with your nose is a kind of enjoyment~
Pound cake can be kept at room temperature and eaten while fresh; it is quite convenient to store;
It can also be kept in the refrigerator, but it tastes better if you let it thaw or warm it to room temperature before enjoying it.
Recipe
1. Banana: 2 (it is better to buy them in advance and let them ripen at home)
2. Butter: 110 g
3. Sugar: 140 g
4. Eggs: 2
5. Natural vanilla: to taste
6. Flour: 2 cups
7. Aluminum-free baking powder: 1 teaspoon
8. Salt: a pinch
9. Walnuts, chocolate chips: to taste
Steps:
1. Beat the butter with the sugar until fluffy, add the mashed banana, then add the vanilla
2. Add the eggs and beat evenly, one at a time, being careful not to let the mixture separate
3. Add all the sifted dry ingredients and stir carefully until smooth and even
4. Add the walnuts and chocolate chips
5. Bake at 170 degrees for 70 minutes!
Recipe reference from http://www.wretch.cc/blog/liotaka/1174359
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