Juicy pound cake

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3.8 21
COOK TIME
20 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 250 g soft butter
  • some soft butter
  • 250 g Sugar
  • 1 pck. Vanilla sugar
  • 7-10 Tbsp Salt
  • 1 tin(s) (each 0.1 g) ground saffron
  • 4 Eggs (Gr. M)
  • 250 g Flour
  • some Flour
  • 0.5 pck. Baking Powder
  • 100 ml apple juice
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream 250 g butter, sugar, vanilla sugar, 1 pinch of salt and saffron. Stir in eggs one at a time. Mix 250 g flour and baking powder and stir in portions alternately with apple juice.

  2. 2

    Pour the dough into a greased and flour-dusted ring cake tin (approx. 2 l capacity). Bake in the hot 'oven for about 40 minutes. Let cool on a cake rack for about 10 minutes. Then turn out of the mould and let it cool down. Serve dusted with icing sugar. Red fruit jelly tastes good with it.

Nutrition Facts

KCAL
270 kcal
CARBS
28 g
FATS
15 g
PROTEINS
4 g