Classic Butter Cake with Copha

    Classic Butter Cake with Copha

    (307)
    16saves
    5hours40min


    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.

    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 

    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 and Ratings
    Global Ratings:
    (307)

    Reviews in English (307)

    0

    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

    by
    215

    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)

    by
    98

    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)

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