The good old pound cake also known as the Fuss Free cake. With no icing, cream or topping, this cake is exposed to any imperfections. A cake so simple and basic but yet at times people just can’t get it right. Soft and moist is what I look for in pound cakes and I cannot be more pleased with this pandan pound cake. It has the perfect balance of buttery sweetness and the coconut milk gives it an extra oomph! The perfect humble cake for my cup of tea, that is for sure.
What you need:
115g butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1.5 cups of flour
1/4tsp baking powder
1/4tsp baking soda
1/2cup unsweetened coconut milk
1tsp pandan essence
Here is how:
Pre-heat oven to 180°C.
Butter & flour 8.5 x 4.5″ loaf pan, lining the bottom with grease paper.
Sift together the flour, baking powder, baking soda & salt. Set aside.
Stir to combine the coconut milk & pandan essence. Set aside.
Cream butter & sugar until light & fluffy, around 5 minutes.
On medium speed, beat in the eggs 1 at a time, mixing well each time.
Add the flour & coconut milk mixture alternately, beginning and ending with the flour.
Pour batter into loaf pan and bake for 45 minutes to 1 hour.
Cool the cake in pan for 10 minutes before removing it onto the wire rack.
Serve warm and store the completely cooled leftover cake in airtight container.
Tastes even better the next day.
© myhiddenkitchen 2011-2015 Unauthorized use and/or duplication of this material without express and written permission from myhiddenkitchen’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to myhiddenkitchen with appropriate and specific direction to the original content.