Pound cake

Pound cake

Hi guys, today we’re going to share how to make Pound cake at home.


What’s pound cake? “

Pound” means the recipes that contained one pound of butter, one pound of sugar, one pound of eggs and one pound of flour.

However, we have changed our pound cake recipe from the original one because we want to make the healthier cake.

Although we have reduced the quantity of sugar, it still works. They are moist, rich and taste buttery flavor inside and look golden brown outside.

Making pound cake is quite easy, the ingredients are simple and the cooking time is short. Everyone loves pound cake. The ingredients in making pound cake are very simple, just flour, sugar, salt, baking powder(optional), butter, eggs, pure vanilla extract and milk.

There are different ways to make pound cake. The first way we called “Creaming method”. It means mix the butter and sugar togethe then mix until combined, you will see the mixture become fluffy and pale.

After that, add milk and eggs slowly then add flour at last and mix well. Finally the pound cake mixture was done.

Normally people use creaming method for making pound cake but we don’t.  We have tried different ways to make this cake so we will introduce the second way.  That is much easier and faster.

If you choose this method for making pound cake, make sure all of the ingredients are in room temperature and follow our instructions step by step.

Here are the ingredients and instructions.


Part A: (liquids)
Eggs (Room temperature)
Milk (Room temperature)
Pure vanilla extract/ vanilla seeds

Part B: (Dry)
Cake flour (Sifted)
Baking powder (optional)
Sea salt

Part C: (Butter)
Unsalted butter (Room temperature)

Part D: (Optional)

OK let’s start baking!



1. Firstly, preheat the oven to 180 degrees C (350 degrees F). Butter your loaf pan. Set aside.

2. Next, gather all the ingredients to 3 different parts.

Part A, whisk together with eggs, milk, and pure vanilla extract.

Part B, we combine the dry ingredients (cake flour, sugar, baking powder and sea salt) in the medium size mixing bowl.

Then, we mix the mixture in low speed until blended.

Part C, we cut the butter into small cubes, set aside.

3. Moreover, we mix the butter with the egg mixture and turn on medium speed until the dry ingredients are moistened, it’ll takes about 30 seconds, keep whisking for about one minute to develop the structure.
Unsalted butter (*Room temperature*) 

4.  Remember to scrape down the mixture on the sides of the bowl. Gradually, add the remaining egg mixture, beating until incorporated.20180429_182242.jpg


5. Afterwards, we mix on medium high speed until the batter become pale and fluffy.


Nice and smooth pound cake batter

6. This part is optional. However, we want to have more texture and aroma so we add some raisins.
Pound cake batter with raisins

7. We pour the batter into the pan and smooth the top. Bake for about 45 to 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

*If you see the cake browning too much but not thoroughly cooked, you can cover with a piece of aluminum foil and keep baking.*

8.We remove the cake from the oven, chill for about 15 minutes. Then remove the pan and completely chill.

The pound cake can be covered by cling film and stored for several days at room temperature.

The best serving time is the day after we  baked the cake.

As a result, It has the brilliant texture and you can feel a little bit sticky because the butter exposed and you can taste rich and moist. The edges are golden brown too. It’s really awesome!
After 1 day

DADA! Final product


We hope you guys will enjoy this post and try to do that, see you next time. Bye! If you’re interested in making other savory and desserts,
please click Tamagoyaki (Japanese omelette) 玉子焼き recipe
Cookie Dough Tart Crust Recipe .


Cookie Dough Tart Crust Recipe
Cookie dough tart crust

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Cookie Dough Tart Crust Recipe

Cookie Dough Tart Crust Recipe

Cookie Dough Tart Crust Recipe

  • Introduction

Today, we’re gonna share a tart crust recipe with you,it’s very delicious and crispy. We believe this would be a nice recipe for making lemon tart.

We had introduced a tart shell that is suitable for making western dishes like quiche, mushroom tart and others.

Now, we’re going to introduce another tart crust that is also easy to make, remember, practice made perfect, it’s important to try before you give up.

This recipe was found on the internet and we tried the recipe about 100 times before we share with you, we had a lot of failure . Although we had a lot of bad product, we didn’t give up and we made a little progress, we would like to share with you.

When we’re making pastry treats, we make it simple and easy to make. We never want to share recipe that is complicated because your home is not a working environment, you might not have the equipment, that’s the reason why we’re sharing this recipe with you. You can DIY!

If you’re still with us, let’s start baking!


Butter 840g

Cake flour 940g

caster sugar 360g

Cookie Dough Tart Crust Recipe

Firstly, we measure the butter in a medium size bowl and the cake flour, caster sugar in another bowl.

Cookie Dough Tart Crust Recipe

After mixing the cake flour and sugar in a mixing bowl, combine the butter in the mixing bowl and use our hands to mix the mixture until we form a dough.

Cookie Dough Tart Crust Recipe

The dough will look smooth and sticky, if it is too wet or you can’t get into this stage, try dusting a little bit cake flour into the dough. If it’s too wet, try adding 1 teaspoon of milk if it’s too dry.

Sorry that we’re not free to shoot a photo or video of us rolling the dough, we might upload a video of making the tart shell in the future.

Cookie Dough Tart Crust Recipe

For the tart shell, we take out 60g of dough and roll it into a oval shape and put on the tart ring to squeeze the edges and make a tart shell.

Cookie Dough Tart Crust Recipe

After all, we bake the tart and DA DA!!! A lovely tart crust.

If you’re interested in Stuffed Portobello mushrooms with mashed potatoes

, you can only visit here

Tamagoyaki (Japanese omelette) 玉子焼き recipe

Hi guys, today we’re going to share how to make Tamagoyaki (Japanese omelette)玉子焼き at home.


Tamagoyaki as known as Japanese omelette and it originated in Japan. There are so many recipes of Tamagoyaki. You can add any type of ingredients for the filling. For example, you can add nori(seaweed), cheese or kimchi etc.

Normally, there are 6 main ingredients for making Tamagoyaki, you just need eggs, dashi stock, soy sauce, sugar, Mirin and vegetable oil to make it. This dish is a delicate for Japanese style breakfast or side dish. We will say Tamagoyaki have mild taste because it is a sweet savory which is suitable for children too!

However, for the equipment, we have use the Tamagoyaki pan but it is not necessary, you can also use the normal round circle pan to make it too. We have tried it before and got the same result, no worry about that but the only concern is when you are using the round pan, you need to trim the edges to reshape the Tamagoyaki.


We used the round pan to make Tamagoyaki before, gorgeous ya. Tamagoyaki with nori(seaweed) and cheese

We have made western omelette before, please click the link below if you’re interested:)
Basic omelette recipe :


Here is the following recipe and instructions below:


Ingredients: (Yields: 2 servings)
3pcs Eggs
1 1/2tsp Vegetable oil
3tbsp Dashi stock
1 1/2tsp Japanese soy sauce
1 1/2tsp Sugar
1 tsp Mirin

OK let’s start cooking!


1. First of all, gather all the ingredients.


Eggs, Dashi stock, sugar, Japanese soy sauce and Mirin

2. Next, whisk the eggs gently, use the chopsticks or fork with “cutting” motion for whisking. Then add the seasonings to the egg mixture, mix until combined.


3. Moreover, preheat your Tamagoyaki pan with low heat, smear with vegetable oil on your pan.



4. Furthermore, when you can hear some sizzling sound, pour in a thin layer of mixture. Poke the air bubbles to release the air if there are. After that, when the bottom of the eggs has set but still soft on top, start rolling.


A thin layer


1st round of rolling

5. However, move the omelette to the side that you started, smear the oil again and repeat the steps. Pour in the egg mixture again, make sure to lift the omelette to spread the mixture underneath. That’s the important motion for making Tamagoyaki. Erase the edges with spatula, then repeat the steps until you don’t any leftover of the mixture.






2nd round of rolling

6. Repeat steps 3-5 until you don’t any leftover of the mixture. Here is the 3rd round of rolling.


3rd round of rolling


4th round of rolling

7. Afterwards, continue rolling the Tamagoyaki into the big roll, this is our last round. Oh yeah~


Last egg mixture


5th round of rolling (final)

8. Finally, shape the Tamagoyaki and you can pan-frying a little bit more until it have golden brown color. This part is optional. Remove from the pan and chill about 3 minutes.


DADA! Tamagoyaki (Japanese omelette) was done! Yum.



You can see there’s juicy and tender inside, and also the layers of Tamagoyaki.


Tamagoyaki served with Japanese soba. Our favorite!

We hope you guys will enjoy this post and to try to do that, see you next time. Bye! If you’re interested in making desserts,
please click How to make a tart shell and Caramel sponge .

how to make a tart shell

Tart shell

Caramel sponge

Caramel sponge

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