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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How to make a tart shell

how to make a tart shell

Tart shell

how to make a tart shell


Have you ever tried a crunchy tart before, a tart that’s full of custard and berries? How tasty that is!

   I have to say that making tart shell is easy but making a tasty and crunchy tart might be difficult, that’s why we’re trying different recipes and ingredients to make a tart’s lovers’ tart.

Do you know that the ingredients in making tart shell is very simple, just flour, sugar,salt,baking powder,butter and milk?

The ingredients might be simple, learning the technique took a period of time to learn, I’m not making the perfect shell yet and i’m still practicing since i was a young boy.

I remembered that when i was young, i ate an egg tart. That egg tart was brilliant coz the tart shell is a cookie dough and I love cookies very much.

Starting at that day, I started to learn pastries from the internet  and cook books. Most of them are useless coz the details are not clear, I was like watching comics without pictures.

That’s one of the the reasons why I went to a culinary school, to learn pastries. I was amazed by the equipment in the kitchen and of cos the chefs are professional.

In the culinary school, I learnt how to make the tart case, not the cookie dough version but a Pâte Brisé, it’s something tasted like danish .

After I graduated from the culinary school, I went to work at the hotel and learnt a better version of Pâte Brisée and that’s the rich tart shell, the flavor of the tart is amazing although that’s just a tart.

  Like I said, tart shells use simple ingredients but the technique is complicated.

Starting from the basic, this kinds of dough need to use cake flour that’s cold because we want to make the dough less elastic.

If you’re still with me, let’s see the ingredients and start working.

cake flour 210g

sugar 6g

salt 2g

baking powder 2g

butter 84g

milk 120g


In order to make the dough, we store the cake flour in the freezer so the cake flour will lose the gluten while we’re kneading it.

how to make a tart shell


  Measure the salt, cake flour and baking powder in the mixing bowl and mix them in the mixing bowl with a paddle.

how to make a tart shell

  After we’re mixing the cake flour mixture, we’re doing this in an old fashion way, we add the butter and mix until we reach a sandy texture.

how to make a tart shell

Then, we pour in the milk into the mixture and continue mixing it until it forms a dough.

how to make a tart shell









After making a lovely dough, we transfer the dough on the baking paper and freeze it for at least 1 hour to rest it.

Then we take the dough out of the freezer and roll out to about 2mm thick

how to make a tart shell

Cover the circle mold and start kneading on the side and the edges to fix the dough in place, trim the excess dough.

Be gentle with the dough.

how to make a tart shell


We’re baking these with rice on top so the rice is dense enough to prevent the puffing of the tart shell.

how to make a tart shell

the result

how to make a tart shell

  We also try to bake them with a lazy way, we poke the dough with a fork and the result is not good

how to make a tart shell

I prefer baking blind , the result is much better.

Thank you for watching. If you’re interested in making mashed potatoes, please click here

4 ingredients green apple jelly

Today, we’re gonna share with you on how to make a four ingredients green apple jelly, this time, we will provide the recipe for you to try our newly developed jelly.


green apple puree(frozen) 1000g

sugar 200g

water 1000g

gelatin mass 240g


In order to make our green apple jelly, we just put all of the apple puree, sugar and water into a big pot and bring to a boil. Here is the reason why we do this, the green apple puree and the water are liquid, that could be mix together well, for the sugar, it could be dissolved well in such large volume of liquid, imagine you’re making a syrup, you just need to mix large volume of water and dissolve the sugar inside the water, it’s very easy to make, just mix the green apple puree, water and sugar together, then bring them to a boil.water

Green apple puree, sugar and water

After that, we’re gonna make our gelatin mass, we’re using gelatin powder with water, the ratio is 1:5, one part of gelatin powder to 5 part of water so in this recipe, we are using 40g of gelatin powder with 200g of water and a total of 240 gelatin mass.


In order to make the gelatin mass, we must use cold water, as room temperature is too warm for the gelatin to mix, that might lead to a very soft texture. If our gelatin is soft, that means it might be easy to get some remaining dry gelatin powder, that will ruin our green apple jelly.

Here’s how to prepare our gelatin mass, we use cold water to mix with the gelatin powder with a whisk, so we can get rid of dry gelatin residue and have a stiff gelatin solid mass.

Lastly, after we boil our puree mixture, off the heat and add in our

nice, stiff gelatin mass that make a nice green apple jelly.

Finished product

The jelly can be served with cups or it could be used to make layers in an individual cake so if you would like to know how to make it, stay tuned for our future’s post.