The perfect poundcake without failure

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There are three to four recipes for pound cakes, but the most commonly used method is
It is a cream method that is made by putting sugar in soft butter and collecting air.
The recipe I’m going to introduce to you today is made with the cream method.

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Recipe

PRE TIME: 20 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr 10 min

4 SERVING

Ingredients:

3.5 oz. Unsalted butter
3.17 oz. Caster sugar
3.5 oz. Egg
3.5 oz. Cake flour
0.5 tsp. Baking powder
1 oz. Heavy cream
1/4 tsp. Salt
1 Piece Vanilla bean

Directions:

Add sugar 3 ~ 4 times to butter at room temperature, increase the volume by 1.5 times, and whip until the color of butter turns white. It's good to add salt at this time. (Salt is usually grainy, so when you add it later, you can feel the salty taste.)

Divide the eggs at room temperature 10 times and add them gradually while you whip the butter so that the batter is not separated and creamy emulsified.