Vanilla pound cake

Dah habis entry jalan-jalan kita sambung entry makanan pulak..

Sekali sekala saya sangat suka buat kek yang simple tetapi sedap.. contohnya kek di bawah ini. Walaupun rupanya tak menarik, permukaan tak sekata, tapi rasanya sangat sedap dan sempurna bagi saya. Anak-anak pun suka dan memuji rasanya.. sekejap saja dah habis dan sudah ada permintaan untuk buat kek ni lagi :)

Bakar dalam acuan roti

Rupanya mmg tak cantik.. tak rata

Tapi teksturnya sangat cantik bagi saya

Bila makan sekeping.. aduhh.. terus nak sekeping lagi dan lagi :)

Resepinya saya rujuk dari sini http://bakingbites.com/2013/05/vanilla-bean-pound-cake/
Resepi asal menggunakan vanilla bean..saya cuba cari vanilla bean di kedai tapi tiada jadi saya cuma gantikan dengan 2 sudu teh esktrak vanilla.

The cake is baked in a loaf pan and cut in slices to serve. It can be served plain, with a cup of tea or coffee, or it can be dressed up in a number of ways. For instance, you could turn it into the base of a strawberry shortcake and finish a slice with fresh berries and whipped cream. For summer entertaining, you can toast a slice on the grill to give it some extra texture and serve it with a big scoop of ice cream.  The cake keeps well when it is stored in an airtight container and it can be baked a day or two before serving, if necessary. This also means that you can nibble away at your cake in small slices over the course of a week if you don’t have any plans to entertain or simply want to keep this cake all to yourself.

Vanilla Bean Pound Cake

1 1/2 cups cake flour, sifted
1/4 tsp salt
1/2 cup butter, room temperature
1 1/2 cups sugar (saya gantikan dengan 1/2 cawan gula caster)
3 large eggs, room temperature
1 vanilla bean (saya letak 2 sudu teh ekstrak vanilla)
1/2 cup milk (pref. whole)

Preheat oven to 350F. Grease a 9×5-inch baking pan and line the bottom with a small piece of parchment paper.
In a medium bowl, sift together cake flour and salt
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time.
Split the vanilla bean lengthwise and scrape out the seeds inside using the back of a knife. Add vanilla bean seeds to the butter mixture and mix to incorporate.
Stir 1/3 of the flour mixture into the butter mixture, followed by half of the milk. Stir in an additional third of the flour mixture, followed by the remaining milk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain. Pour into prepared cake pan.
Bake for 50-55 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
Allow cake to cool in the pan for 5-10 minutes, then turn it out onto a wire rack to cool completely.

Serves 10.