Thursday 10 December 2015

No-Crack Butter Pound Cake

This is an improved version of the Almost Sara Lee Pound Cake recipe I shared two days ago. Although the cake has a good texture, it has an unsightly crack and hump standing conspicuously in the middle of the cake :/
The new recipe reduced the sugar by 10g, and improved on the baking procedure. 
Happy to get a no-crack pound cake with velvety texture :)

Yield: One 20Lx10Wx6.5H cm cake

All ingredients in room temperature.
Using 55g eggs

110g top/cake flour
15g milk powder
3g baking powder

110g unsalted butter, softened 
90g fine sugar
1/4 tsp salt

3 eggs

15g golden syrup/honey
1/2 tsp vanilla extract
20g lemon juice, from 1/2 a lemon
some lemon zest, optional

1. Mix cake flour, milk powder and baking powder together in a bowl.

2. Beat eggs together and set aside.

3. Cream butter, sugar and salt together till light and fluffy.

4. Gradually blend in the beaten egg to the batter. Add in small quantity after each mixing.

5. Sieve in the flour mixture from (1) into the batter and mix briefly. 
Try not to over mix the flour.

6. Mix in the golden syrup, vanilla extract, lemon juice, and lemon zest.

7. Use a spatula to give a more through mixing.
Pour the batter into the prepared cake pan.
For non-silicon cake pan, please grease with butter and sprinkle a thin layer of flour over, or line it with parchment paper.

8. Bake in the lowest rack of a preheated oven set at 170 degree Celsius for about 40 minutes turning on only the upper heating coil.
The purpose is to "strengthen" the top crust, so the hot batter below will not push through it and cause the crack.

After the 40 minute top baking, turn on both the top and bottom heating coils, continue to bake at 170 degree for another 25 to 30 minutes, or till an inserted cake tester came out clean.

9. Let the cake stay in the cake mould for about 15 minutes.

Invert out the cake and let it cool on the wire rack. I covered the cake loosely with a sheet of paper kitchen towel to prevent it from drying out.

10. Slice and enjoy :)

Recipe adapted from 

with appreciation :)

Post dated 29 June 2018

I added about 30g of lightly roasted diced almonds over the crust for better nutty aroma 😋
Baked in a lined 26x10x7.5cm loaf pan for 35 minutes at 155°C, and 15 minutes at 170°C, at middle rack.


  1. Hi Goh NgaiLeng, i tried to bake tis cake but my top part of the cake was so black like burnt even though the timing is not up yet. Can i know what went wrong? Thx

    1. Hi Marie, I think if you preheat your oven for 10 minutes before sending in your cake batter to the lower rack of your oven, you can avoid having an over-brown top.
      Each oven would behave slightly differently. So you may have to do some adjustments like using a lower temperature.
      Hope this info helps 😊

  2. My oven don have top heating, only bottom or top and bottom? So where n how should I do

    1. Hi Sandra, you can bake at 155 degree Celsius for about 40 minutes. For a better tanning colour, increase the oven temperature to 160 degrees Celsius for an additional 5 minutes 😊

  3. Is it ok to omit lemon juice?

    1. Hi, you can replace the lemon juice by milk or yogurt 😃

  4. Hi, can I bake in a 9x13 inch pan? Should it be 3 or 4 times the recipe?

    1. Hi Sonia, by calculating the area of your pan, I think you can multiply by 4 times my recipe quantity 😃

  5. Delicious! I tried this recipe and it turned out amazing..moist and with a perfect crumb...😊

    1. Thank you Chris for leaving this nice feedback :)

  6. Hi. I'd like to ask what can I use to replace the golden syrup?
    Thank you. 🤗

    1. Hi,
      You can replace the golden syrup by condensed milk or warm honey :)


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