Soft & Fluffy Butter Cake with Soy Lecithin Granules

Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake, 

Serve Butter Cake with:
We at ZENXIN love having them with organic mulberry jam made from our own farm grown mulberries. It’s absolutely delightful and delicious.

Print recipe here: Butter Cake with Soy Lecithin

Key facts:

  • Preparation: 15 mins
  • Baking: 1 hour

Ingredients

  • Milk 100 g
  • Soy Lecithin Granules 10g (soak with milk)
  • Butter 200g
  • Sugar 150g
  • Organic Stoneground Wholegrain Plain Flour 300g
  • Baking powder 1/2 teaspoon
  • Egg 4 pcs

Method:

  1. Preheat the oven to 150°C.
  2. Soak soy lecithin granules in milk and set aside.
    *Adding soy lecithin granule, gives the cake the ability to rise with softer and fluffier texture
  3. Lightly grease the pan with some butter. Mix the flour and the baking powder
    together and sieve. Set aside.
  4. Beat the butter and sugar until well combined or pale yellow in color, about 3
    minutes.
  5. Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
  6. Scrape down the sides for even mixing. Fold in the flour and mix well. Add in the milk mixture.
  7. Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 50 mins. Use a cake tester to test doneness.
  8. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into
    pieces and serve warm with Zenxin’s Organic Mulberry Jam.

Serve Butter Cake with:
We at ZENXIN love having them with organic mulberry jam made from our own farm grown mulberries. It’s absolutely delightful and delicious.

The ingredients!

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