Mini original flavor pound cake, simple is best

Preparation work (room temperature 25°C): 1. Beat the eggs; if they were refrigerated, let them return to room temperature. 2. Soften the butter to room temperature. 3. Mix the low-gluten flour with baking powder evenly. 4. Spread some solid butter at the bottom of the mold and line it with a piece of parchment paper to make demolding easier.

I didn't buy the commercially available rectangular pound cake metal mold. I feel that using this kind of tin foil box, which is very common in supermarkets, is more convenient. It can be used a few times and doesn’t take up space, so it's economical and practical~ The mold size is approximately 16cm × 13cm × 3.5cm (length × width × height).

Preparation process: (A manual egg beater can be used) 1. Pour the sugar into the softened butter, fold a few times with a spatula, then beat evenly with the egg beater. 2. Add the egg mixture in 3-4 portions, making sure each addition is fully incorporated with the butter before adding the next. 3. Sift in the low-gluten flour and baking powder, and fold evenly with a spatula. 4. Pour the mixed cake batter into the mold and smooth the surface.

Preheat the oven to 150°C with both top and bottom heat, place in the middle rack, and bake for about 45 minutes. The baked pound cake will have a characteristic eruption-like crack in the middle~ If you're giving it as a gift, it can be taken right now~

No need to turn upside down to cool, just wait until it's not hot to the touch and you can easily remove it from the mold~

Cut open~ the skin is crispy~ the taste is very rich and fragrant~

The inside is also very soft~ Goes well with black tea~ Such a rare, simple, and beautiful little dessert~ Haha.