Strawberry crunch pound cake

Strawberry crunch pound cake

  • Egg four
  • Flour two hundred fifty g
  • Butter two hundred fifty g
  • Sugar two hundred fifty g
  • Vanilla sugar ten g
  • Baking powder two  tsp
Methods : 
1 Weigh the ingredients. Adapt the weight of each ingredient which must be the same as that of the eggs. In general, four eggs represent more or less two hundred fifty  g.
2 Preheat your oven to one hundred eighty °C. Melt the butter for thirty  seconds in the microwave.
3 Mix the butter with the sugars (fine and vanilla). Gradually add the eggs.
4 Once this mixture is done, add the flour little by little. Warning: do it in small quantities to avoid lumps.
5 After the flour, add the baking powder. Mix until you get a perfect mixture.
To finish
Butter your mold, pour in the batter and put it in the oven. Start monitoring after forty  minutes of cooking. As long as the cake does not darken, you can leave it in the oven. After 60 minutes maximum, the cake is certainly sumptuous.
Enjoy !

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