Back To Basics–Modified Traditional Butter Pound Cake




This is not my first post on pound cake or butter cake, but this is the modified version of my one number baking ratio pound cake issued a few month’s back. (Basic Pound Cake). You can refer to the post to see the waves of dramatic discussions in that post. I found that I did not do justice to this recipe. I am preparing the cake based on the traditional recipe but with the inclusion of one portion of milk, the cake was moist and soft. I do not plan to elaborate further on the history of this cake and if readers are interested in how I come out with this recipe, please refer to the recipe link above.


It is not uncommon to hear complaints from elders that the butter cake in recent days are not as aromatic as the olden days. I do concur as I found that the current butter do lack of some traditional buttery aroma. Therefore, in this recipe, I have modified to include the use of a clarified butter (ghee) to boost the butter aroma.


Since one of my Facebook friend is requesting for a butter cake recipe that have no baking powder, I have used plain flour instead of self raising flour. However, I still used 1/2 small teaspoon of baking powder and the cake rose rather well. I seriously believed that even if I do not use baking powder, the number of eggs will be adequate for the cake to rise on itself. To have an even finer butter cake texture, I have resorted to the use of icing sugar instead of castor sugar. Yes, the cake is even finer.


Overall I am rather happy with the cake aroma and texture but  i am unhappy with the “holes” on my cake. I am unsure how the holes come about but I believed it is due to the uneven mix of my baking powder during the sifting of flours.  Hope readers can bear with me with these small holes . it never appeared in all my previous bakes as you can see in my earlier posts.



Servings: 8” square cake


  • 150 grams of butter, soften at room temperature
  • 100 grams of ghee (or butter)
  • 250 grams of eggs
  • 250 grams of plain flour
  • 250 grams of icing sugar or castor sugar (divide into 100grams and 150 grams respectively)
  • 250 grams of milk
  • 1/2 teaspoon of baking powder


Note that you can either use whole eggs or eggs by grams (meaning 250 grams). I  have used 6 whole eggs which worked out to be 300 grams, any excess eggs will be deducted from the milk volume, and my milk volume was 250 grams of milk  minus (300-250) grams of excess eggs used = 200 grams of actual milk used. Instead of using 250grams egg, 250grams milk, I am using 300grams eggs and 200 grams milk. I prefer to use whole eggs since it is rather difficult to measure the eggs exactly, therefore, I reduced it from my milk volume.



  • Preheat the oven to 180 degree Celsius


  • In a big mixing bowl, place your egg whites and beat using the machine whisk to whisk the egg whites until firm peak. Note that the bowl have to be extremely clean, dry and free of any oils.

  • When the volume expands, add in the sugar (100g) gradually, beat until thick and glossy and until all the sugars dissolved. Spoon the filling into a clean bowl and set aside for later use.


  • Change your whisk to a K beater (look at the second picture for the shape). Place your remaining 150 g sugar,ghee and butter, beat until light and creamy.Add in the vanilla essence and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.



  • Shift the flour into the mixing bowl, use the machine lowest speed to stir until well mix. Add in milk gradually until all milk were added. Take out the mixing bowl.


  • Fold in the egg whites as swiftly and lightly possible until all the ingredients are well mixed.


  • Transfer the batter into the baking tin and baked at 180 degree Celsius from the first 30 minutes. Reduce the temperature to 165 degree Celsius and bake for another 15-20 minutes or until the top turn yellowish brown and until a skewer inserted comes out clean. Note that this cake is moist and rather dense, hence, it is important to ensure that the cake is cooked. If it is not cooked, just extend the cooking hour and reduce the temperature by 10 degrees switching off the top heat.


  • Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.



This a simple butter cake modified from the traditional pound cake theory. It will be a good choice if it was served during Christmas House gathering. Is it not good to revert to having some simple, traditional cakes during Christmas. Do give it a try. Characteristic of this butter cake is soft, moist and fragrant and please let me know whether or not if you like it. I would appreciate your comments.

Hope you like the post today. Cheers and have a nice day.


I am submitting this to the “Baby Sumo’s Christmas Recipes Collection 2013“ event which is hosted by Baby Sumo of Eat Your Heart Out.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 400 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD


15 thoughts on “Back To Basics–Modified Traditional Butter Pound Cake

    • There is quite a lot of French butter here and I have been using them. Somehow, I still can’t get that aroma that I want. There are many brands and lastly I resorted to using ghee..Thanks for the tip and may be I should try again.

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  2. Looks very nice! I don’t make pound cake often but I will try and remember this when I have some strawberries as I enjoy those with a good pound cake. I also never used ghee before in cake but it does sound interesting!

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