-
1
(Preparation) Bring the butter and eggs to room temperature.
-
2
Sift the ingredients together.
-
3
Line the pan with parchment paper.
-
4
Preheat the oven to 170C (356 Fahrenheit).
-
5
Mix the butter and sugar in a bowl with a whisk to incorporate air into the mixture.
-
6
Keep mixing until white and fluffy.
-
7
Add the beaten eggs a little at a time, about 1/8 at a time, and mix well with each addition.
-
8
If you add it all at once, it will be hard to mix and will separate, so be careful.
-
9
Fold in the ingredients with a rubber spatula one half at a time.
-
10
Pour the batter into the lined baking pan.
-
11
Spread the mixture out so it evenly fills the pan.
-
12
Drop the pan onto the table from a little ways up a few times to remove air from the batter.
-
13
Bake in the oven preheated to 170C (356 Fahrenheit) degrees for about 45 minutes.
-
14
After about 10~15 minutes of baking, cut a line on the top in the middle so that it will have a clean break as it rises.
-
15
When a toothpick or skewer inserted in the middle comes out clean, it is ready.
-
16
Remove from the pan and cool on a rack.
-
17
When it has completely cooled, wrap with plastic wrap.
-
18
It's really moist from the next day on.
-
19
You can store it at room temperature, but if it's a warm season, it's better to store it in the refrigerator.
-
20
If you freeze it, cut into slices first and wrap each slice individually in plastic wrap.
-
21
Put into a plastic bag and store.
-
22
During the winter months, the butter may stay hard and difficult to mix.
-
23
In this case, lightly heat the butter in the microwave to soften it.
-
24
However, don't let it melt.
-
25
If the top of the cake looks like it's going to burn while you're baking, cover it with aluminum foil and continue baking.
-
26
You can also mix in some chocolate chips and make a mini pound cake.
