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Vanilla Pound, Loaf Cake

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Elements :

225 g or 1 ¾ cups Plain / All function flour (sieved)

2 Teaspoons baking powder

¼ Teaspoon salt

175 g or ¾ cup softened butter

150 g or ¾ cups common sugar

⅔ Cup or 150 ml Milk

2 Giant eggs (flippantly crushed)

1 & ½ Teaspoons Vanilla Extract

Directions

Warmth oven to 170c, 325F. Grease and line your baking tin.

Get all of your components prepared, i.e sieve the flour, and add the salt and baking powder to the flour and so on.

Begin with making the cake batter by creaming the butter and sugar till a pale gentle color.

Slowly add the crushed eggs to the mixer, on a low velocity setting, a bit at a time. If the combination begins to curdle or cut up, add a spoonful of your sieved flour, carry on including the eggs, and a little bit of flour if needed, till all of the eggs are added. Add the Vanilla Extract.

Add half the milk with half of the flour, protecting the mixer on a sluggish velocity. As soon as mixed, add the remaining milk and gently fold within the remaining flour till mixed.

Switch the cake combination to the greased and lined loaf tin. Then place within the oven for 1 hr to 1 hr and 5 minutes.

Please do check if the cake is finished through the use of a skewer and poke it within the center to see that it comes out clear. Each oven is completely different and cook dinner instances might differ a little bit.

Have a cup of tea!

When the cake is finished, take it out of the oven and go away within the cake tin till cool sufficient to switch to a cooling rack.

Enable to chill. Retailer in an hermetic container.

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