Butterly Pound Cake

Name: Butterly Pound Cake
Total time: 3600 s
Yield: 16 pieces
Cuisine: American
Ingredients: 3 large eggs; 3 tablespoons whole milk; 1 1/2 teaspoons vanilla extract; 1 1/4 cups cake flour (or 1 1/3 cups all-purpose flour if unavailable); 3/4 cup sugar; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 13 tablespoons unsalted butter

Bee Vinitra @cook_24600183

Since I love eating Sara Lee but it's not available in Europe, I tried making it myself and it turned out even more delicious, haha.

Bee Vinitra @cook_24600183

Since I love eating Sara Lee but it's not available in Europe, I tried making it myself and it turned out even more delicious, haha.

Saved

Ingredients

1 hour

16 pieces

3large eggs
3 tablespoonswhole milk
1 1/2 teaspoonsvanilla extract
1 1/4 cupscake flour (or 1 1/3 cups all-purpose flour if unavailable)
3/4 cupsugar
3/4 teaspoonbaking powder
1/4 teaspoonsalt
13 tablespoonsunsalted butter

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Steps

1 hour

1

Beat the eggs, milk, and vanilla just until combined. Do not overbeat.
2

Mix the flour, sugar, baking powder, and salt together.
3

Add the butter and half of the liquid mixture. Mix gently until combined.
4

Use a hand mixer on high speed for 1 minute.
5

Add the remaining liquid mixture and blend for another 30 seconds. Repeat until all liquid is used. Do not overmix, or the cake will become tough.
6

Bake at 350°F for about 30 minutes, or until a fork inserted in the center comes out clean. Let cool for 10 minutes, then remove from the pan and let cool completely.
7

It's very important to wrap the cake in plastic wrap and let it sit overnight. It will taste much better than eating it right away.