Mixed in 10 Minutes! Basic Pound Cake

• 2 Egg
• 1 the same weight as the eggs Butter
• 1 the same weight as the eggs Sugar
• 1 the same weight as the eggs Cake flour
• 1 tsp per 200 grams of flour Baking powder (optional)
• 1 tbsp Rum (optional)

1. Soften the butter in a microwave.
2. Microwave at 500 W for about 15-20 seconds.
3. Preheat the oven to 160C.
4. In a bowl, cream the butter and sugar with an electric handheld mixer until it's pale.
5. 1-2 minutes should be enough.
6. Add the eggs and continue mixing with the electric mixer.
7. The butter and eggs may separate, but do not worry!
8. Sift in the flour and fold it in with a wooden spatula.
9. If you are adding baking powder, add it at this point.
10. Pour the batter into the parchment paper-lined pound cake pan.
11. Drop the pan on to the table to remove any trapped air.
12. Make the center of the batter a little lower than the rest of it, and make sure to fill all 4 corners.
13. Bake it at 160C for about 40 minutes.
14. If you make a slit in the middle of the batter with a knife when the surface begin to brown, the pound cake will split at the top beautifully!
15. Insert a wooden skewer and if it comes out clean, it is done!
16. Drizzle in some rum into the crack if desired.
17. Take it out of the pan and cool it off.
18. It tastes better the next day or later as the flavor permeates though the cake.
19. Variation - Sake lees pound cake: The flavor of the sake lees and the butter is a perfect match!
20. Variation - Raisin pound cake: After Step 5, add the same weight of rum-soaked raisins as the weight of the eggs.
21. Dark cherry chocolate pound cake: At Step 5, add some rum-soaked dark cherries and 20 g pure cocoa powder!

egg, same weight, same weight, same weight, baking powder

Taken from cookpad.com/us/recipes/171854-mixed-in-10-minutes-basic-pound-cake (may not work)