How to Make Butter Cake

How to Make Butter Cake


Welcome back to Pastry Maestra! I’m Tereza and today I’m making pound cake! Here is the riddle: It weighs at least
four pounds and you can make it look like
anything you want – even a British pound! Your heart will be pounding when you stand
on your bathroom scale because you will … …gain a pound by eating it and – yes –
it is also unbelievably easy to make! What is it? It’s – a butter cake! Butter cake originated from
English “pound” cake. Although its name might suggest that it costs
one pound sterling or – OMG(!) that you… …could gain a pound by eating one,
it’s only about the quantities of
ingredients needed. Traditionally, the pound cake is made
by using the same quantities of basic … …ingredients; a pound of butter,
flour, eggs and sugar each. People around the world use different
names for this cake, so – in Spain you… …will eat a “Madeira” cake, in France
it will be “quatre-quarts”, and Germans
will enjoy “Eischwerkuchen”. Now, along with the basic ingredients,
you can use a leavening agent, like… …baking powder or baking soda, if
you want your cake to be less dense,
but butter cake can be made without one. There are numerous variations on
the traditional pound cake. Besides basic ingredients, butter cake
can contain some other ingredients such… …as milk, buttermilk, sour cream, ground
nuts, dried or candied fruits, etc. A cooking oil (typically a vegetable oil)
is sometimes substituted for some or all… …of the butter, which is intended
to produce a moister cake. Sour cream pound cake is a popular variation
in the United States, which involves the… …substitution of sour cream for some of the
butter, which also is intended to produce a
moister cake with a tangy flavor. Some of these variations may drastically
change the texture and flavor of the … …pound cake, but the name pound
cake is often still used. Butter cake can be baked in a loaf
tin or a round cake mold. It can be served just dusted with powdered
sugar, but you could also fill it with
buttercream or another icing. OK, that was all I could say about
butter cake, so, now it’s time to
show you how to make it! As usual, the recipe is on my site
and the link is down below. To make pound cake first thing I’m gonna
do is cream my room temperature butter,… …sugar and vanilla powder into a stand
mixer fitted with paddle attachment, until
mixture becomes nice and creamy. Next thing I’m gonna do is
add eggs gradually. I recommend you take your eggs out of
the fridge about an hour before making… …the cake, so they are at room temperature
when you add them into the batter. My mixture is nice and creamy, and now I’m
gonna fold in sifted flour and salt. You can do it in your mixer on low speed,
but I like to do it with my rubber spatula. Make sure not to overmix the batter. I’ve buttered my 20cm (8″) round cake pan, and
now I’m gonna put the same sized parchment
paper circle on the bottom of the pan. I’m gonna coat the sides of the pan
with flour so my cake doesn’t stick. I’m gonna fill my cake pan with the batter,
level the top of the cake with my spatula,… …and bake at 180°C (350°F) for about 60
minutes, until cake tester or toothpick comes
out clean when inserted into the cake. Now I’m gonna insert cake tester into
my cake to check if it is done. My cake is cold now, so I’m
gonna remove it from the pan and
peel off the parchment paper. Right now my pound cake doesn’t seem like
much, but if you imagine a spectacular wedding cake
made of it, I bet you’ll think differently! So, have fun and create sweetness
all day long!

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