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Classic Butter Cake with Copha
The real trick with this cake is to start it out in a cold oven and it will turn out perfectly every time. A very easy and satisfying butter cake.
Ingredients
Serves: 14
- 3 cups (375g) plain flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 250g unsalted butter, softened
- 1/2 cup copha
- 2 2/3 cups white sugar
- 5 eggs
- 1 cup (250ml) milk
- 1 teaspoon vanilla essence
- 1 teaspoon lemon essence
Directions
Preparation:20min ›
Cook:1hour20min ›
Extra time:4hours cooling ›
Ready in:5hours40min
- Do not preheat the oven. Grease 25cm ring tin and line bottom with baking paper.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl beat the butter, copha and sugar on low speed for 10 minutes. Add the eggs one at a time blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon essences.
- Pour batter into the prepared tin. Set the oven temperature to 180 degrees C. Bake for 1 hour and 20 minutes or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the tin for 1 hour. Remove to a cake rack and cool for at least 3 hours.
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Reviews and Ratings
Global Ratings:
(339)
Reviews in English (293)
This is the most delicious pound cake I've ever made, and I've tried a few recipes! I used Kremelta instead of copha and beat butter and sugar the full 10 mins. I baked it in a bunt tin and it only needed 1hr in my oven. Would pay to check it at an hour rather than wait the full 1hr 20mins. I also cooled it on a plate wrapped in clingfilm to keep the cake moist. Devine! - 20 Feb 2012
I made this recipe Christmas Eve. I followed it to the letter - except I used a bundt cake pan with NO wax paper - just sprayed it with PAM spray and coated lightly with flour. All I can say is that it is out of this world good. This is the recipe I have been looking for all these years. The cold oven start gives it that good crusty outer layer. Fabulous. - 25 Dec 2007 (Review from Allrecipes USA and Canada)
Wanted to make a plain old fashioned pound cake and this was it! I followed the instructions with only 2 changes (because I needed to substitute) I used evaporated milk and 2 teas. of vanilla extract. I thought I had lemon in my cupboard, but I was out! I used a 10 cup Bundt pan sprayed with Baker's Joy. Put the cake in a cold oven & set the oven for 350 degrees & timer for 80 minutes as instructed. The cake really got too brown, but stil edible. I think next time I will lower the time to 55-60 minutes and keep checking. I think this is a great cake to have with tea or coffee. Hubby raved. His only comment is that he would have like a lemon flavor. Lemon peel would be good along with the extract. This is a keeper for us! - 12 Apr 2006 (Review from Allrecipes USA and Canada)