Easiest Way to Prepare My mom's Chilean pound cake in 21 Minutes for Beginners

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, my mom's chilean pound cake. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

A nice rich chocolate pound cake is made from ingredients you probably keep around the house. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting.

My mom's Chilean pound cake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. My mom's Chilean pound cake is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have my mom's chilean pound cake using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make My mom's Chilean pound cake:

1. Get 1 cup sugar
2. Make ready 2 eggs
3. Prepare 3 cups flour
4. Make ready 1 cup milk
5. Make ready 3 tablespoons butter
6. Prepare 1 teaspoon baking powder
7. Make ready 1 orange

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Steps to make My mom's Chilean pound cake:

1. Pre heat the oven at 180 °C
2. Beat sugar and eggs together with electric mixer.
3. Melt butter, then add butter and milk to the mix.
4. Pass the flour and baking powder through a strainer before adding to the dough. Incorporate to the mix.
5. Squeeze the juice and grate the skin of about 1/3 or 1/2 of the orange (depending on size of orange and desired taste). Add to the dough and mix. Dough should be liquid enough to pour into the mold but very thick.
6. OPTIONAL: for flavoring, you may change the orange for lemon, cocoa powder, 1 tbp vanilla essence, anise, etc.
7. Spread some oil on the inside surfaces of the mold, pour the mix in evenly and put inside the oven for 40 to 60 minutes. Do not open the oven door before 40 minutes as it might become flat.
8. Remove from the oven and stick a pointy knife in the middle of the cake until you reach the bottom of the mold. Remove the knife, if it comes out with batter or stains from it, put back in the oven for about 10 minutes. Repeat this process until knife comes out mostly clean.
9. Let rest for about 10 minutes and preferably serve warm. You can also serve it cool after it has cooled down. Keep in an airtight container, preferably at room temperature as the fridge might make it become stiff.
10. OPTIONAL: decorate the top with frosting, melted chocolate, fruits, sprinkles, etc. You may also serve a slice with honey or syrup on top

I accidentally doubled the butter in this recipe and used a full pound. This is actually the second time in. Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake! Tips + Tricks and Troubleshooting guide. This classic pound cake is so easy and fool-proof, you can nail it even if you're a baking novice!

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