vanilla milk pound cake

Vanilla milk pound cake


A moist and delicious pound cake with a sweet scent of vanilla bean paste and buttermilk


  • Unsalted butter 100g
  • Fine granulated sugar 90g
  • a little salt
  • Vanilla bean paste 5g
  • Whole egg 95g
  • Light flour 75g
  • Baking powder 3g
  • Almond poodle 25g
  • Buttermilk powder 10g
  • Milk 10g


  1. Cream the butter that has been brought to room temperature with a spatula or a whisk, add granulated sugar, salt, and vanilla bean paste, and mix to mix the sugar and butter. Once mixed, mix well with a hand mixer until it becomes white and fluffy.
  2. Add the beaten eggs that have been brought to room temperature into Step 1 in 4 to 5 portions, and mix well with a hand mixer each time, to incorporate plenty of air so that the final volume will double in size. *Be careful not to add all the eggs at once, as they will easily separate. If the temperature of the whole egg is 1 to 2 degrees higher than that of the butter, it will be harder to separate.
  3. Add the sifted flour to Step 2, and mix the flour and butter together in a cutting motion, then stir from the bottom with a rubber spatula. When the mixture is no longer floury, add the milk and mix evenly.
  4. Place the dough from step 3 into the mold lined with the pattern paper, and drop it from a slightly high place to remove the air and make it look hollow in the center.
  5. Bake in an oven preheated to 180 degrees for 10 minutes, then lower the temperature to 170 degrees and bake for about 30 minutes. If you insert a bamboo skewer into it and nothing sticks to it, it’s ok. Remove from the mold and cool on a cake cooler.
  6. Once it has cooled down, wrap it in plastic wrap and store it.