AuthorLe-ThermiqueCategoryCakesDifficultyBeginner- Pre-heat oven to 180°C. Line & grease a 21x12cm rectangle cake tin and set asides.
Settings: Temperature: 180°C
- Place the cold butter to melt.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature:60°C
You can skip this step if the butter is soft or replace to oil.
- Place all the wet ingredients in the mixing jar and mix. Scrape down the sides of your jar.
Settings: Timer: 20 Seconds / Speed 6
- Add all the dry ingredients in the mixing jar and mix.
Settings: Timer: 10 Seconds / Speed 5
- Pour the batter into the prepared tin.
- Bake for 50-60 minutes or until golden on top and cooked through when tested with a skewer.
Settings: Timer: 50 Minutes / Temperature: 180°C
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Notes:
- DON'T over-bake your pound cake. This will make a dry cake and toughen the texture.
Serving Size pieces
Servings 8
- Amount Per Serving
- Calories 288
- % Daily Value *
- Total Fat 15.7g25%
- Saturated Fat 2.5g13%
- Cholesterol 47mg16%
- Sodium 177mg8%
- Potassium 203mg6%
- Total Carbohydrate 34.4g12%
- Dietary Fiber 1.8g8%
- Sugars 10.6g
- Protein 4.6g10%
- Calcium 1%
- Iron 8%
- Vitamin D 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Pre-heat oven to 180°C. Line & grease a 21x12cm rectangle cake tin and set asides.
Settings: Temperature: 180°C
- Place the cold butter to melt.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature:60°C
You can skip this step if the butter is soft or replace to oil.
- Place all the wet ingredients in the mixing jar and mix. Scrape down the sides of your jar.
Settings: Timer: 20 Seconds / Speed 6
- Add all the dry ingredients in the mixing jar and mix.
Settings: Timer: 10 Seconds / Speed 5
- Pour the batter into the prepared tin.
- Bake for 50-60 minutes or until golden on top and cooked through when tested with a skewer.
Settings: Timer: 50 Minutes / Temperature: 180°C
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Notes:
- DON'T over-bake your pound cake. This will make a dry cake and toughen the texture.