Lazy Original Butter or Pound Cake

Note 1:

Original recipe was based on Pound Cake, which means 1 pound butter, 1 pound sugar, 1 pound flour. I roughly translated that to be butter : sugar : flour : egg = 1:1:1:1 cup.

Note 2:

Never cream butter and sugar more than speed 2. Always use slow or medium speed when using a beater.

Note 3:

It is easier to beat egg to a stiff peak / until blooming using a manual balloon whisk, rather than using a hand mixer. Do not use a beater that has remaining butter mixture sticking to it. Clean it first.

Note 4:

Be careful not to over-beat the cake batter after adding flour because it can cause cake batter to be doughy (due to gluten formation; desirable in a bread, but not for a cake)  

Ingredients:

1 cup butter

1 cup sugar

2 caps vanilla essence

6 eggs

2 cups flour

1/2 tbsp baking powder

1/4 tbsp baking soda

Optional (if making marble cake):

1 tbsp cocoa powder for every 2 scoops of cake batter

Steps:

1. Preheat oven to 180-200C (depending on your oven) for 15-20 minutes.

2. Grease up the cake mould. Usually 8" or 9" will do.

3. Cream butter and sugar until fluffy and white, like frosting. 

4. Add in vanilla essence. Set aside.

5. On a separate bowl, whisk eggs with balloon whisk until fluffy or borderline stiff.

6. Add in one-third egg to the cake batter at a time. Hand mixer is allowed.

7. Add in baking powder, baking soda, and one cup of flour at a time. Manually combine using spatula at first. After adding all the flour and combined, then mix using hand mixer for a while just until smoothly combined.

8. If want to make chocolate marble, set aside roughly 2 scoops of cake batter in a separate bowl and combine with cocoa powder until smooth.

9. Pour cake batter in the greased cake mould and bake for 35 minutes under 180-200C, or until center is fully cooked (toothpick comes out clean).