Sake Lees Pound Cake, a Variation of "Basic Pound Cake"

In a bowl, add butter softened in the microwave and sugar. Cream them with an electric mixer for 2 to 3 minutes or until white.

In a separate bowl, beat the eggs until fluffy with an electric mixer (about 5 minutes).

Add the eggs from Step 4 into the Step 3 bowl and mix until incorporated.

Sift in the cake flour and fold it in. In the winter time, the butter tends to harden easily, and it gets stiffer.

Pour the batter into the pound cake pan. Drop the pan on to the table to remove any trapped air. Dent the center of the batter a little. You can do so by wetting your finger and pressing through the center.

If you wish to make it look elegant, make a slit down the center of the cake with a knife when the surface starts to brown, around 10 minutes after you start baking!

Insert a bamboo skewer and if it comes out clean, it is done. Take it out of the pan, wrap it with plastic wrap and let it cool.