Classic Butter Cake with Copha

Classic Butter Cake with Copha


239 people made this

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.


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

Preparation:20min  ›  Cook:1hour20min  ›  Extra time:4hours cooling  ›  Ready in:5hours40min 

  1. Do not preheat the oven. Grease 25cm ring tin and line bottom with baking paper.
  2. Sift together the flour, baking powder and salt. Set aside.
  3. 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.
  4. 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 (1)


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

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