Easiest Way to Cook Perfect Sake Lees Pound Cake, a Variation of "Basic Pound Cake"

Sake Lees Pound Cake, a Variation of "Basic Pound Cake". In medium bowl, mix flour, baking powder and salt; set aside. It's troublesome to dissolve the flat cake type sake lees. I came up with this recipe for a quick way to use it any time!

The sky is really the limit with the recipe. Let's start basic with what you can add IN to the cake before baking: Flavored Extracts are a simple way to switch up the flavor. You can go for a simple vanilla extract, almond extract, lemon, coconut, rum…the list goes on. You can have Sake Lees Pound Cake, a Variation of "Basic Pound Cake" using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of Sake Lees Pound Cake, a Variation of "Basic Pound Cake"

1. Prepare of Basic pound cake.
2. Prepare 2 of Eggs.
3. Prepare 1 of the same weight as the eggs Butter.
4. It's 1 of the same weight as the eggs Sugar.
5. You need 1 of the same weight as the eggs Cake flour.
6. It's 2 of teaspons Baking powder (optional).
7. You need 1/4 of to 1/2 of the weight of the eggs Sake lees.

Cake thaw really fast so I just place it on the counter and let it thaw out. Tried & True, Southern Butter Pound Cake! This pound cake is such an old-fashioned classic with a tender crumb and. Our best basic pound cake recipe: whether you prefer a light or a slighty more dense crumb, this recipe delivers.

Sake Lees Pound Cake, a Variation of "Basic Pound Cake" instructions

1. A hint for measuring the ingredients: The weight of the egg is the base. Two eggs normally weighs between 150 to 200 g. Determine the amounts of the other ingredients by matching the weight of the eggs..
2. Preheat the oven to 160℃. Line the pound cake pan with parchment paper or grease it with butter..
3. In a bowl, add butter softened in the microwave and sugar. Cream them with an electric mixer for 2 to 3 minutes or until white..
4. When you are making sake lees pound cake, add the sake lees at this point! If the sake lees is too solid to mix with an electric mixer, add some hot water to soften it beforehand..
5. In a separate bowl, beat the eggs until fluffy with an electric mixer (about 5 minutes)..
6. Add the eggs from Step 4 into the Step 3 bowl and mix until incorporated..
7. Sift in the cake flour and fold it in. In the winter time, the butter tends to harden easily, and it gets stiffer..
8. To make the batter a little fluffier, add the baking powder at this point. The amount should be 1 teaspoon per 100 g of flour..
9. Pour the batter into the pound cake pan. Drop the pan on to the table to remove any trapped air. Dent the center of the batter a little. You can do so by wetting your finger and pressing through the center..
10. Bake slowly at 160℃ for about 40 minutes..
11. If you wish to make it look elegant, make a slit down the center of the cake with a knife when the surface starts to brown, around 10 minutes after you start baking!.
12. Insert a bamboo skewer and if it comes out clean, it is done. Take it out of the pan, wrap it with plastic wrap and let it cool..

I prefer using vanilla, butter, rum, lemon and coconut extracts! But I've seen a few that replaces the rum extract with almond extract and the lemon extract with orange extract. Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter.