Modified Version Of Traditional Pound Cake

Goh Lian Seng


This is an easy pound cake modified from traditional pound cake recipe to enhance its buttery aroma by inclusion of clarified butter (ghee). As compared to other butter cake, the butter to flour ratio is lesser and to compensate for the smooth texture, milk were added to moisten the cake. The recipe is using 250 grams of eggs, milk, butter + ghee, sugar, flour each. Do try to see this modified traditional pound cake is acceptable to you.


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8 ' square tin
25 Min
45 Min


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butter, room temperature
eggs, separated

How to Make Modified Version Of Traditional Pound Cake


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About Modified Version Of Traditional Pound Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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