I always love a good butter pound cake. These days I like to make cakes into cupcake size for two reasons - easier to eat and faster bake time. Here's an easy version - no need to separate egg yolks and whites or making/folding egg white meringues.
Summary of recipe:
1. Preheat oven 165 degree Celsius.
2. Sift together 2 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp salt.
3. Using a large mixing bowl and hand mixer, cream 230gm softened butter and 1 cup sugar for 5 minutes.
4. Add 4 eggs - one at a time, mixing for 1 minute after each addition.
5. Add 1 tsp vanilla, mix well.
6. Add in #1 flour mixture 1/2 cup at a time, mix in low speed.
7. Pour into lined cupcake pan and bake for 35 minutes or until skewer comes out clean.
This recipe yields 16 cup cakes. Tastes heavenly straight out of the oven!
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