In terms of texture and flavor, beef massaman curry, a well-known Thai beef stew, offers the best of both worlds. The sauce is incredibly thick, delicious, and savory. To achieve a rich depth of flavor with little effort, use a high-quality curry paste (such as Maesri).
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 3 tablespoons packed light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- 4 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
- Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9×5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 247 mg |
| Sugars | 30 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Followed recipe to the letter. My husband who only likes pound cake was actually happy with it. Only difference is I followed the advice of others and baked for one hour. Perfect.
This was an easy and tasty recipe. I too realized that it needed to bake for an hour and not 45 minutes. Not everyone has the same oven so be aware of bake time variations.
Took an hour to cook. Very good.
I made this cake this afternoon, I added pecans to it. I must say this recipe was very easy and good. my first cake from scratch. At first, I wondered where the liquid was but soon realized the vanilla and eggs were all that I needed.
This is a very good pound cake, it turned out moist. I did make one addition of just over 2 tablespoons of milk, this was an adjustment for our high altitude (6000 feet). Baking time was a few minutes longer than listed but as with most baking times can differ for many reasons even following a recipe exactly. Oven temperatures vary and even the weather can affect cooking time. Cooking time time varies in all baking I would never use that to reduce the rating on a recipe.
Took more like 1 hour to cook
Amazing flavor! I made this exact recipe but I didn’t quite fill to one cup of sugar to curb some sweetness since there are 3 tbsp of brown sugar also. Per the tips article on Butter & pound cakes on this website, I dropped the room temperature eggs one by one and added the flour 1/2 cup by half cup as I mixed. this was more manageable as you cream the sugar-butter mix with the flour and eggs. I topped with pecan crumbles to decorate a bit and gave as this as Christmas care packages to my relatives. They loved it. I can see myself baking this again but subbing vanilla with rum extract as the batter is so good!
The taste was good but it was dry. The only part that was moist was the middle. I followed the instructions. I am going to make it one more time, maybe i did something wrong. I will keep you posted.
This recipe is a keeper. I added 1 T. milk and added the flour/baking powder/salt after eggs were incorporated. Baked 60 minutes in a glass loaf dish. I really liked using the parchment paper as suggested. The loaf has a dense, even crumb and is very tasty with strawberries and cream!
not bad but i had to bake for 1 hour and 20 mins. After 45 mins the top was still watery looking.
Made with different favoring but made the same and is delicious.
This came out excellent. I picked it cause there was less sugar, butter, & eggs then most recipes and it was easy. The only difference I made in the recipe was I added 1 tablespoon of milk. It came out moist not dry. Instead of 45 minutes it took about an hour. I think the parchment paper is an excellent idea cause nothing burned. It was golden brown all around. Just perfect. Definitely will be making it again.
Will make it often; quick, easy and almost ate it all by myself!!
Great recipe. Nice light and delicious. I modified a few steps making it. I sifted all dry ingredients and added it gradually at the end to the wet ingredients (so mixed eggs one at a time to butter/sugar etc then added dry). Also, not sure why but I found it took much longer than 45 minutes to bake – closer to a hour. But I will definitely make this pound cake again!
Instead of using Allpurpose flour, I substituted it with, Swan Down Cake flour.
I found this little gem and saw that no one had made or at least didn’t share a rating, so I had to give it a try and glad I did. Didn’t change a thing and everyone truly enjoyed! Thanks for sharing Lisa.K.